摘要
介绍了目前葛根有效成分葛根异黄酮的提取工艺的研究进展,对几种提取工艺的方法和特点进行了比较,为工业化葛根提取提供依据;其次介绍了目前葛根食用产品的研究情况;最后对我国葛根食用产品应用的发展前景进行了展望。
This paper summarize the development of the extraction of isoflavones which is the effective component from Puerarin lobata, the comparison of technique and character among some distilling procedures, and offer reference to industrial extraction of isoflavone from Puerarin lobata; and introduce the development of edible Puerarin lobata production; finally analyse the prospect of development for use of edible Puerarin lobata production in our country.
出处
《食品研究与开发》
CAS
北大核心
2006年第6期104-107,共4页
Food Research and Development
关键词
葛根
葛根异黄酮
提取
食用产品
Puerarin lobata
isoflavone of Puerarin lobata
extraction
edible production
