摘要
近年来,桑椹成分的研究方法有了许多改进,对桑椹的综合利用有重要意义。介绍了桑椹主要成分和从桑椹中提取多酚、白藜芦醇、多糖和挥发性物质等功能性成分的研究进展。
This paper introduced key ingredients of Mulberry fruit and summarized the progress of study in extracting functional components from mulberry fruit. Those functional components include polyphenols, resveratrol, polysaccharides, and volatility ingredients. In recent years, great progress has been made in research methods of mulberry fruit, which have a significant effect on comprehensive utilization of mulberry fruit.
出处
《北方蚕业》
2010年第1期4-8,共5页
North Sericulture
关键词
桑椹成分
检测方法
研究进展
mulberry fruit ingredients
detection methods
study progress
