摘要
香茅为禾本科多年生草本植物,是一种药食两用的芳香植物,其具有柠檬香味及多种生物活性。重点介绍香茅精油的化学成分、香茅生物活性及香茅在食品中的应用等方面的研究进展,以期为香茅进一步的生物活性及其机理研究、香茅在食品中深入开发利用提供参考。
Cymbopogon is a perennial herbaceous plant of Gramineae with both medicinal and edible functions.It has lemon flavor and various kinds of biological activities.The research progress of Cymbopogon on the chemical composition,biological activity,safety and application in food is summarized.It is hoped to give a theoretical reference for further research on biological activities and the mechanism of Cymbopogon,and its further development and utilization in food.
作者
邱珊莲
林宝妹
张少平
张帅
洪佳敏
郑开斌
QIU Shanlian;LIN Baomei;ZHANG Shaoping;ZHANG Shuai;HONG Jiamin;ZHENG Kaibin(Institute of Subtropical Agriculture,Fujian Academy of Agricultural Sciences,Zhangzhou 363005)
出处
《食品工业》
CAS
北大核心
2020年第9期276-279,共4页
The Food Industry
基金
福建省农业科学院创新团队项目(STIT2017-2-11,STIT2017-3-4)。
关键词
香茅
化学成分
生物活性
食品
Cymbopogon
chemical composition
biological activity
food
