摘要
鞣花酸为树莓的主要活性物质之一,存在于树莓的枝、叶、果中,因具有良好的抗氧化、抗癌、抑菌消炎等作用,受到了国内外学者的关注。基于鞣花酸较高的开发和利用价值,本文在前人研究的基础上,对近年来树莓中鞣花酸的提取方法进行了综述,同时总结了鞣花酸的生物活性,为树莓鞣花酸的进一步开发提供参考。
Ellagic acid is one of the main active substances of raspberry. It exists in branches, leaves and fruits. It has good antioxidant, anticancer, bacteriostatic and anti-inflammatory effects, and has attracted the attention of many scholars at home and abroad. Based on the high development and utilization value of ellagic acid, this paper summarized the extraction methods of ellagic acid from raspberry in recent years, and summarized the biological properties of ellagic acid, so as to provide reference for the further development of raspberry ellagic acid.
作者
张鑫宇
王亚菲
应茵
王雪山
ZHANG Xin-yu;WANG Ya-fei;YING Yin;WANG Xue-shan(College of Food Science and Pharmaceutical Engineering,Zaozhuang University,Zaozhuang 277160,China)
出处
《中国果菜》
2022年第2期70-74,80,共6页
China Fruit & Vegetable
基金
山东省自然科学基金项目(ZR2020QC229)。
关键词
鞣花酸
树莓
提取
生物活性
开发
Ellagic acid
raspberry
extraction
biological properties
development
