螺旋藻的研究现状及进展  

The Andvance of the Studies on the Application of Spindina

作　　者：徐建红[1] 辛晓芸[1] 王爱业[1] 

机构地区：[1]山西大学环境与资源学院,山西太原030006

出　　处：《山西师范大学学报（自然科学版）》2003年第3期57-63,共7页Journal of Shanxi Normal University(Natural Science Edition)

基　　金：山西省九九科技攻关项目(编号993008)

摘　　要：螺旋藻是一种全天然、高蛋白、营养丰富而均衡、富含多种生理活性物质的功能性食品,具有极高的医疗保健价值,对许多疾病有防御作用.目前螺旋藻在大量研究的基础上形成了以工厂化养殖和深加工为主体的螺旋藻产业,应用前景极其广阔.本文从螺旋藻的生物学特性和食用历史、化学组成和保健功能、应用潜力及前景、遗传育种等几个方面对其研究进展加以综合介绍.Spirulina is a functional food included in various kinds of active compositions with higher protein content, which has important health value and exhibits beneficial effects on many geriatric diseases. The application foreground of spirulina is now getting more and more width. The current research areas of spirulina are reviewed here in the following aspects as biological charier and history of eating, composition and health care function, potential and future of application, inheritance and seed cultivation.

关 键 词：螺旋藻 功能性食品 化学组成 保健功能 应用潜力 遗传育种 研究现状 研究进展 

分 类 号：Q949.22[生物学—植物学]