摘要
芦笋作为一种活性成分丰富,生物功能强大的草本植物,长期以来深受消费者喜爱,在食品加工和药理分析领域广泛应用。基于此,首先对芦笋中的风味成分、蛋白质、皂苷等活性成分进行概述,随后对比了热加工和非热加工对芦笋品质的影响。此外,探讨了芦笋中活性成分与其生物功能之间的关系。随着加工技术的提升,芦笋产品的开发领域不断拓宽,展现出巨大的市场潜力。最后,对芦笋开发存在的问题与未来发展进行展望。通过对以上内容的综述,以期为未来芦笋的研究开发提供参考依据。
Asparagus,as an herb with rich active ingredients and powerful biological functions,has long been loved by consumers and is widely used in food processing and pharmacological analysis.Based on this,this study first summarized the flavor components,proteins,saponins and other active components in asparagus,and then compared the effects of hot processing and non hot processing on the quality of asparagus.In addition,the relationship between the active components in asparagus and their biological functions was discussed.With the improvement of processing technology,the field of asparagus product development continues to expand,showing a huge market potential.Finally,the existing problems and future development of asparagus development were prospected,in order to provide reference for the research and development of asparagus in the future.
作者
孔天宇
赵岩
苗风收
和法涛
初乐
KONG Tianyu;ZHAO Yan;MIAO Fengshou;HE Fatao;CHU Le(Jinan Fruit Research Institute,China Supply and Marketing Cooperatives,Jinan,Shandong 250014;Heze Juxinyuan Food Co.Ltd.,Heze,Shandong 274400)
出处
《北方园艺》
北大核心
2025年第17期132-140,共9页
Northern Horticulture
基金
山东省技术创新引导计划资助项目(中央引导地方科技发展基金)(YDZX2024133)
山东省重点研发计划资助项目(2022TZXD007)
国家重点研发计划资助项目(2022YFD2100802-1)。
关键词
芦笋
皂苷
非热加工
生物功能
开发产品
asparagus
saponins
non thermal processing
biological function
develop products
