摘要
树莓含有多种功能性成分,主要有花青素、鞣花酸和黄酮类等酚类物质、水杨酸、抗坏血酸和树莓苷等,这些功能性成分具有特殊的生理功能和生物学活性。本文介绍了酚类的提取方法,包括溶剂法、微波法、超声波法和高压脉冲电场技术等,并提出了树莓功能性成分的开发前景。
Raspberry contains a variety of functional components, including phenols ： anthocyanins, ellagic acid and flavonoids,and ascorbic acid, raspberry glucoside and salicylic acid and so on. Most of them show special physiological function and biological activity.This paper introduced the extraction methods of phenols, including solvent method, microwave method, ultrasonic method and pulsed electric field and so on. And it proposed development prospect of raspberry functional components.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第7期451-454,共4页
Science and Technology of Food Industry
关键词
树莓
功能性成分
功能
提取
raspberry
functional components
functions
extraction
