摘要
牛蒡为菊科草本两年生植物,有解毒、散风、清咽利喉的功效。牛蒡根中主要含有硫炔类、多酚类、挥发油、牛蒡酸、菊糖及氨基酸等化学成分,药理活性主要有抑菌、抗氧化、抗突变、免疫调节等。酵素作为一种特殊的发酵产品,具有丰富的酶、维生素、矿物质和次生代谢产物。针对牛蒡根果蔬复合酵素的研发作一综述,阐述果蔬复合酵素最佳工艺发酵条件。
Arctium lappa L.is a biennial herb of compositae family,which has the effects of detoxifying,dispersing wind,and clearing throat.Arctium lappa L.root mainly contains thioalkynes,polyphenols,volatile oil,burdock acid,inulin,amino acids and other chemical components.Pharmacological activities mainly include bacteriostasis,antioxidation,anti-mutation,immune regulation,etc.As a special fermentation product,enzyme was rich in enzymes,vitamins,minerals and secondary metabolites.This article reviewed the research and development of burdock root fruit and vegetable composite enzymes,and elaborates on the optimal fermentation conditions for fruit and vegetable composite enzymes.
作者
韩欣悦
胡晓晴
刘强
樊宇
江思雨
陈红玲
HAN Xinyue;HU Xiaoqing;LIU Qiang;FAN Yu;JIANG Siyu;CHEN Hongling(School of Biologcal and Food Engineering,Suzhou University,Suzhou,Anhui 234000,China)
出处
《农产品加工》
2023年第21期8-11,共4页
Farm Products Processing
基金
宿州学院科研平台项目(2017YKF05)
校级重点科研项目(2019YKF28)
2021年省级大学生创业训练项目(2019YZD06)
宿州学院资助省级大学生创新创业训练计划项目“牛蒡根果蔬复合酵素及其抗氧化活性研究”(S202110379118)。
关键词
牛蒡根
复合酵素
发酵
burdock
compound enzyme
fermentation
