| 玫瑰功能成分及产品开发研究进展 |
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| 引用本文： | 和丽媛,杨志龙,樊丹敏. 玫瑰功能成分及产品开发研究进展[J]. 食品工业科技, 2021, 42(14): 408-413. DOI: 10.13386/j.issn1002-0306.2020070277 |
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| 作者姓名： | 和丽媛 杨志龙 樊丹敏 |
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| 作者单位： | 丽江师范高等专科学校应用技术学院,云南丽江 674199 |
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| 基金项目： | 云南省应用基础研究计划项目:高原特色生物资源复合玫瑰花产品开发研究（2018FD101） |
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| 摘 要： | 玫瑰含有多种功能成分并含有多种芳香性物质,在食品加工和保健品行业中应用较广.本文将从玫瑰的主要功能物质、生物活性、产品加工应用这三个方面展开,综合分析国内外对玫瑰的开发与应用,意在为后续的深化研究提供理论依据.
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| 关 键 词： | 玫瑰 功能成分 生物活性 芳香物质 加工 |
| 收稿时间： | 2020-07-23 |
Research Progress on Functional Components and Product Development of Rose |
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| HE Liyuan,YANG Zhilong,FAN Danmin. Research Progress on Functional Components and Product Development of Rose[J]. Science and Technology of Food Industry, 2021, 42(14): 408-413. DOI: 10.13386/j.issn1002-0306.2020070277 |
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| Authors: | HE Liyuan YANG Zhilong FAN Danmin |
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| Affiliation: | College of Applied Technology, Lijiang Teachers College, Lijiang 674199, China |
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| Abstract: | Rose is widely used in food and health care industries due to its multiple functional and aromatic components. This paper reviews the recent progress at home and abroad on the study and application of rose from three aspects, functional components, biological functions and products development, in order to provide some theoretical basis to the further study of rose. |
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