摘要
竹叶黄酮(Bamboo Leaf Flavonoids,BLF)是一种新型植物黄酮制剂,具有多种优良的生物学功效,而来源于竹叶酚性部位的竹叶抗氧化物(Antioxidant of Bamboo Leaves,AOB)也于2004年列入GB2760,现允许在很多类食品中作为天然抗氧化剂使用。本文阐述了竹叶黄酮的质量控制及其标准化建设,重点对制剂中酚酸类化合物的含量、作用及其意义进行了阐述,以期为竹叶黄酮在保健食品和膳食补充剂等领域的应用提供指导和依据。
Bamboo-leaf-flavonoid(BLF)is a new kind of botanical flavonoid preparation with multiple biological functionalities.The antioxidant of bamboo leaves(AOB),which comes from the phenolic component of bamboo leaves,has been approved by China government as a novel food additive and listed in GB 2760 since 2004,and now can be used in many kinds of food.This paper deals with the quality control and standardization issues of BLF preparations,especially taking about the existence and significance of phenolic acids,in order to provide advices and guidance for effective utilization of BLF in food industry as dietary supplement and/or ingredient of health foods.
出处
《中国食品添加剂》
CAS
北大核心
2009年第4期46-53,共8页
China Food Additives
基金
浙江大学曹光彪高科技发展基金(2008ZD005)
关键词
竹叶黄酮
酚酸类化合物
质量控制
制剂标准化
bamboo-leaf-flavonoid(BLF)
phenolic acids
quality control
preparation standardization
