摘要
刺梨含有多种化学成分,如黄酮类化合物、有机酸及抗坏血酸、多糖、超氧化物歧化酶、风味物质等,这些成分具有特殊的生理功能和生物学活性。对于不同的活性成分,需要采用不同的加工工艺。针对刺梨的活性成分、加工工艺、加工产品的研究进展进行了综述。
Rosa roxburghii Tratt. contains a variety of chemical components such as flavonoids organic acids,ascorbic acid, polysaccharides, superoxide dismutase and flavor substances, these ingredients have special physiological functions and bio-logical activity. For different active ingredients need to use different processing technology for processing. This paper summa-rizes the research progress on the functional components, processing technology and processed products of Rosa rosburghii.
出处
《农产品加工（下）》
2017年第8期41-45,共5页
Farm Products Processing
基金
大连海洋大学研究生教育教学改革与创新工程项目(DHDY20150105)
关键词
刺梨
研究进展
发展趋势
Rosa roxburghii Tratt.
research progress
development trend
