| 黄花菜的活性成分、生物活性及加工技术研究进展 |
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| 引用本文： | 李明玥,刘宏艳,肖静,耿放,吴定涛,李华斌,甘人友.黄花菜的活性成分、生物活性及加工技术研究进展[J].食品工业科技,2022,43(19):427-435. |
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| 作者姓名： | 李明玥 刘宏艳 肖静 耿放 吴定涛 李华斌 甘人友 |
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| 作者单位： | 1.成都大学食品与生物工程学院，四川成都 6101062.中国农业科学院都市农业研究所，四川成都 6102133.国家成都农业科技中心，四川成都 6102134.中山大学公共卫生学院，广东广州 510080 |
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| 基金项目： | 成都大学农业农村部杂粮加工重点实验室开放课题（No. 2021CC002）。 |
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| 摘 要： | 黄花菜是一种富含各类营养物质的优质食品原料，具有良好的研究前景与潜在的应用价值。本文对黄花菜中主要营养成分进行了总结，发现干黄花菜是低脂高蛋白矿物质丰富的健康食品。此外，由于活性成分的存在使得黄花菜具有多种有益于人体健康的生物活性。在此基础上对黄花菜的贮藏保鲜与干制技术进行概述，指出可以通过鲜黄花菜的预处理和干黄花菜的干制及包装来提升黄花菜品质。最后介绍了黄花菜目前在食品相关行业中的应用与研究方向，以期为黄花菜生物活性成分的研究、贮藏加工技术、相关功能食品的开发和在其他行业领域的应用提供理论基础。
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| 关 键 词： | 黄花菜 活性成分 生物活性 贮藏保鲜 干制 产品开发 |
| 收稿时间： | 2021-09-24 |
Research Progress on Bioactive Components,Biological Activities,and Processing Technology of Daylily (Hemerocallis citrina Baroni) |
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| LI Mingyue,LIU Hongyan,XIAO Jing,GENG Fang,WU Dingtao,LI Huabin,GAN Renyou.Research Progress on Bioactive Components,Biological Activities,and Processing Technology of Daylily (Hemerocallis citrina Baroni)[J].Science and Technology of Food Industry,2022,43(19):427-435. |
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| Authors: | LI Mingyue LIU Hongyan XIAO Jing GENG Fang WU Dingtao LI Huabin GAN Renyou |
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| Affiliation: | 1.School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China2.Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China3.Chengdu National Agricultural Science and Technology Center, Chengdu 610213, China4.School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China |
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| Abstract: | As an excellent food raw material with abundant nutrients, daylily (Hemerocallis citrina Baroni) exhibits promising research and application potential. This article summarizes the major nutrients of daylily and finds that dry daylily is a healthy food with low fat, high protein and rich minerals. In addition, due to the bioactive components, daylily has a variety of biological activities beneficial to human health. On this basis, it also reviews the fresh-keeping storage and drying technologies of daylily, and it indicates that the quality of daylily could be improved via the pretreatment of fresh daylily and the drying and packaging of dry daylily. Finally, it introduces the applications and research direction of daylily in the food industry. This review will provide theoretical basis for the research of bioactive components in daylily, preservation and processing technologies, developments of related functional foods, and other industry applications. |
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