摘要
对野木瓜活性成分和开发利用的研究进展进行了综述,包括野木瓜皂苷类、黄酮类、糖类等的研究现状,以及目前野木瓜在食品工业中的应用情况,以期为野木瓜的进一步研究和开发利用提供一定的理论依据。
This paper summarized the research progress on active ingredients and development and utilization of wild papaya, including the research status of wild papaya saponins, flavonoids, sugars, etc., as well as the application of wild papaya in food industry at present, and in order to provide certain theoretical basis for further research, development and utilization of wild papaya.
作者
蒋纬
胡颖
JIANG Wei;HU Ying(Zunyi medical and pharmaceutical college,Guizhou Zunyi 563006,China;Zunyi medical university,Cuizhou Zunyi 563006,China)
出处
《食品工程》
2018年第3期4-6,38,共4页
Food Engineering
基金
贵州省科技计划项目(黔科合LH字[2017]7304号)
关键词
野木瓜
活性成分
开发利用
wild papaya
activity ingredients
resource utilization
