| 枇杷的营养及功能成分研究进展 |
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| 引用本文： | 张玉,王建清.枇杷的营养及功能成分研究进展[J].食品科学,2005,26(9):602-604. |
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| 作者姓名： | 张玉 王建清 |
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| 作者单位： | 浙江省农业科学院农产品质量标准研究所,浙江,杭州,310021 |
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| 摘 要： | 枇杷具有丰富的营养价值，富含人体所需的多种营养成分，枇杷还具有极高的医疗价值，枇杷的果实、种子、花、叶了均可以入药，本文就枇杷的营养成分和医疗作用，枇杷的主要功能成分和现代药理，以及功能成分的提取、分离、纯化技术研究进展进行了综述，并对功能成分的利用前景进行了展望。
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| 关 键 词： | 枇杷 营养 功能成分 |
| 文章编号： | 1002-6630（2005）09-0602-03 |
| 收稿时间： | 2005-06-12 |
| 修稿时间： | 2005-06-12 |
Progress in Nutrition and Functional Components of Loquat |
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| ZHANG Yu,WANG Jian-qing.Progress in Nutrition and Functional Components of Loquat[J].Food Science,2005,26(9):602-604. |
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| Authors: | ZHANG Yu WANG Jian-qing |
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| Affiliation: | Institute of Quality Standards of Agro-produce, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021,China |
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| Abstract: | Loquat has abundant nutrition which are essential to the health of man. The fruit, seed, flower and leaf have good medical function. The progress in the nutrition and medical function, the functional ingredients and pharmacology, and the methods for extraction,separation, and purification of functional components of loquat was reviewed. And the utilization prospect of loquat was analyzed in this paper. |
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| Keywords: | loquat nutrition functional components |
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