松花粉和发酵松花粉现代应用进展  

Progress in Modern Applications of Pine Pollen and Fermented Pine Pollen

作　　者：潘立涛 杨长军 谷雨琦 于韶涵 尹雷 张加余 PAN Litao;YANG Changjun;GU Yuqi;YU Shaohan;YIN Lei;ZHANG Jiayu(School of Pharmacy,Binzhou Medical College,Yantai 264003;Yantai New Era Health Industry,Yantai 264003)

机构地区：[1]滨州医学院药学院,烟台264003 [2]烟台新时代健康产业有限公司,烟台264003

出　　处：《食品工业》2025年第3期184-187,共4页The Food Industry

基　　金：中小企业创新(2023TSGC0912)。

摘　　要：松花粉是我国传统药食同源食物,富含多种营养物质及有效成分。松花粉在发酵过程中会引起一些成分的变化,继而其药理作用随之改变。当前,松花粉相关研究呈碎片化态势,在内容上缺乏系统性融合,且发酵松花粉的相关研究相对较少。文章概述了松花粉及发酵松花粉中的主要组分及其药理作用。Pine pollen is a traditional Chinese food with the same origin as medicine and food,containing rich nutrients and active ingredients.After the fermentation of pine pollen,certain components change,and consequently the pharmacological effects are altered.Currently,the research on pine pollen presents a fragmented state,and the content lacks systematic integration.The research on fermented pine pollen is even less.This paper reviews the main components and pharmacological effects of pine pollen and fermented pine pollen.

关 键 词：松花粉 发酵松花粉 主要成分 药理作用 

分 类 号：R282.71[医药卫生—中药学]