| 调味香辛料龙蒿的研究进展及其在食品中的应用 |
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| 引用本文： | 谭静,姜子涛,李荣.调味香辛料龙蒿的研究进展及其在食品中的应用[J].中国调味品,2010,35(1). |
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| 作者姓名： | 谭静 姜子涛 李荣 |
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| 作者单位： | 天津商业大学,生物技术与食品科学学院,天津市食品生物技术重点实验室,天津,300134 |
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| 基金项目： | 天津市高校科技发展项目 |
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| 摘 要： | 龙蒿是西方饮食中非常受欢迎的调味香辛料,近年来它的生物活性作用更是引起了食品工作者的广泛关注,其在食品中的应用也日益拓展。文章综述了龙蒿精油的提取方法和理化性质,龙蒿的化学成分和生物活性物质,及其在食品中的应用等方面的研究进展。此外,还对龙蒿在中国的应用前景进行了展望。
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| 关 键 词： | 龙蒿 香辛料 生物活性 食品 应用前景 |
Research progress and application of spice Artemisia dracunculus L. in foods |
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| TAN Jing,JIANG Zi-tao,LI Rong.Research progress and application of spice Artemisia dracunculus L. in foods[J].China Condiment,2010,35(1). |
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| Authors: | TAN Jing JIANG Zi-tao LI Rong |
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| Affiliation: | TAN Jing,JIANG Zi-tao*,LI Rong(College of Biotechnology , Food Science,Tianjin University of Commerce,Tianjin Key Laboratory of Food Biotechnology,Tianjin 300134,China) |
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| Abstract: | Artemisia dracunculus L.is a very popular seasoning spice in Western diet and in recent years its biological activity has widely interesting the concern of scientific workers and application in foods is also increasingly expanded.In this review,the extraction methods of Artemisia dracunculus L.essential oil,its chemical and physical properties,the chemical composition and bioactive substances,its application in foods and the research progress are described.In addition,the application foregrounds of Artemisi... |
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| Keywords: | Artemisia dracunculus L spice biological activity foods application prospects |
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