文章導(dǎo)航 >  食品工業(yè)科技  > 2018  >  39(4) : 337-341,352.

馬嫄, 羅鳴, 殷曉翠, 羅鈺婕, 張桂容, 古小露, 焦文成, 趙芹江. 果梅的化學(xué)成分及應(yīng)用研究進(jìn)展[J]. 食品工業(yè)科技, 2018, 39(4): 337-341,352.

引用本文: 馬嫄, 羅鳴, 殷曉翠, 羅鈺婕, 張桂容, 古小露, 焦文成, 趙芹江. 果梅的化學(xué)成分及應(yīng)用研究進(jìn)展[J]. 食品工業(yè)科技, 2018, 39(4): 337-341,352.

MA Yuan, LUO Ming, YIN Xiao-cui, LUO Yu-jie, ZHANG Gui-rong, GU Xiao-lu, JIAO Wen-cheng, ZHAO Qin-jiang. Research advances in chemical components of Prunus mume and its applications[J]. Science and Technology of Food Industry, 2018, 39(4): 337-341,352.

Citation: MA Yuan, LUO Ming, YIN Xiao-cui, LUO Yu-jie, ZHANG Gui-rong, GU Xiao-lu, JIAO Wen-cheng, ZHAO Qin-jiang. Research advances in chemical components of Prunus mume and its applications[J]. Science and Technology of Food Industry, 2018, 39(4): 337-341,352.

果梅的化學(xué)成分及應(yīng)用研究進(jìn)展

西華大學(xué)食品與生物工程學(xué)院, 四川成都 610039

詳細(xì)信息

作者簡介:

馬嫄(1978-),女,碩士,副教授,研究方向:農(nóng)產(chǎn)品加工和食品安全研究,E-mail:24526643@qq.com。

計量 文章訪問數(shù):  0146 HTML全文瀏覽量:  013 PDF下載量:  06 出版歷程 收稿日期:  2017-08-02 網(wǎng)絡(luò)出版日期:  2020-12-25 刊出日期:  2018-02-14

Research advances in chemical components of Prunus mume and its applications

College of Food and Boiengineering, Xihua University, Chengdu 610039, China

摘要

摘要: 果梅是薔薇科杏屬植物的一類,含有豐富的有機(jī)酸、糖類、氨基酸及人體所需的多種微量元素等營養(yǎng)成分以及黃酮類、花青素、酚酸等生物活性物質(zhì),具有抑菌、抗氧化、促消化等生理功能,有利于人體健康,具有很高的營養(yǎng)保健和藥用價值。食用青梅具有抗菌、抗病毒、抗腫瘤、降血脂、調(diào)節(jié)生理代謝等生理作用,可作為抑菌劑、抗氧化劑、保鮮劑等天然添加劑應(yīng)用到食品加工中,具有較大的研究意義和應(yīng)用前景。本文對果梅特別是青梅的化學(xué)成分及其在食品工業(yè)中的應(yīng)用進(jìn)行了綜述,為果梅的精深加工提供思路。

關(guān)鍵詞: 果梅  /  青梅  /  化學(xué)成分  /  食品加工  

Abstract: Prunus mume,belonging to Rosaceae,showes antibacterial activity,antioxidant activity and digestion promotion due to its richness in functional components,such as organic acid,saccharides amino acid and several trace elements human body needs and other nutrients,and conteins a large amount of flavonoids,anthocyanins,phenolic acids and other biological active substance as well,which is beneficial to human health and has high values of nutrition and medicine. Research indicated that eating Prunus mume exerted effects of antimicrobia,antiviral,anti-tumor,lowering blood lipids,regulating physiological metabolism etc. It can be used as natural antimicrobial agent,antioxidant,preservative in food processing,which has great significance in research and shows good application prospects. The research progress on the chemical components of Prunus mume,especially plum and applications in food inclustry were summerized in this paper,which could provide ideas for the deep-processing in prunus.

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計量 文章訪問數(shù):  HTML全文瀏覽量:  PDF下載量:  出版歷程 收稿日期:  2017-08-02 網(wǎng)絡(luò)出版日期:  2020-12-25 刊出日期:  2018-02-14

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