全蝎化学成分及其食用药用价值研究综述  

A Review on the Chemical Components and the Edible and Medicinal Value of Scorpion

作　　者：刘同辉 张春晓 庄福金[2] 许雪平 迟玉森[2] 

机构地区：[1]龙口出入境检验检疫局,山东龙口 [2]青岛农业大学,山东青岛

出　　处：《食品与营养科学》2017年第3期165-174,共10页Hans Journal of Food and Nutrition Science

摘　　要：医学古籍记载,全蝎具有息风治痉、活络止痛、解毒疗疮、降低血压等功效,在我国传统医学上的应用已有上千年的历史。全蝎更是一种低脂肪、高蛋白的食物,同时具有极佳的营养保健功能,食用价值丰富。近年来的研究发现,不同加工工艺的全蝎在营养成分上有着显著差异,且雌雄全蝎在成分上也有不同。现如今,全蝎作为一种具有特定保健功能的高价值的新资源食品受到广泛关注。本文将对全蝎的基本化学成分及其在医药食品中的应用作一简要概述。According to the ancient medical records, scorpion has effects of dispelling wind and resolving spasm, activating collaterals and alleviating pains, detoxifying and treating ulcer, lowering blood pressure and so on. It has been used in traditional medicine in our country for thousands of years. Scorpio is not only a low-fat, high-protein food, but also has nutritional and healthy function. Its edible value is rich. In recent years, the study found the scorpion has significant differences in the nutritional composition by different processing methods, and the composition of male and female scorpion is also different. Now, Scorpio as a new resources-food with specific healthy function of the high value has attracted widespread attention. This article will give a brief overview of the basic chemical composition of scorpio and its application in medicine and food.

关 键 词：全蝎 蝎毒 活性成分 保健 

分 类 号：R2[医药卫生—中医学]