蒲公英的化学成分和功能特性的研究进展

蒲公英是一种传统的中药材,也是一种药食两用植物。蒲公英富含黄酮、多糖、多酚等活性物质,具有抗氧化、抗菌消炎、抑制肿瘤等功能特性,蒲公英在临床应用、化妆品应用和功能食品开发等方面研究较为广泛。本文对蒲公英化学成分、功能特性和应用等研究最新进展进行综述,以期为蒲公英资源综合利用、蒲公英功能产品开发和蒲公英抑菌保鲜研究提供理论依据和技术支撑。另外,蒲公英还具有抑菌作用,在生鲜食品保鲜中有着很好的应用前景。目前,蒲公英抑菌作用研究报道较少,本研究下一步将从冷冻水产品和鲜切水果保鲜2个方面开展蒲公英的抑菌保鲜作用。

Research progress on the chemical compositions and functional properties of dandelion

Dandelion is a kind of traditional Chinese medicinal materials, and it is a kind of drug edible plant.Dandelion contains a variety of functional ingredients such as flavonoids, polysaccharides, polyphenols and so on. It has functions as anti-oxidant, anti-bacterial, anti-inflammatory, anti-tumor, and other functional features. The researches on clinical application, cosmetic application and functional food development of dandelion were extensively. This article summarized research progress on the chemical constituents, functional properties and applications of dandelion, so as to provide a solid theoretical and technical support for comprehensive utilization of dandelion resources and carrying out further correlation study of function food development of dandelion. Therefore,dandelion also has the antibacterial effect, and it has good application prospect in the fresh food preservation. At present, the researches on dandelion bacteriostasis were very rare. The next step for our laboratory is to carry out the bacteriostasis preservation effect of dandelion from 2 aspects of frozen aquatic products and fresh cut fruits.