摘要
枸杞是我国传统中药材,具有悠久的药食同源历史。枸杞多糖是从枸杞果实中分离得到的天然植物多糖,是枸杞中关键的生物活性物质之一。根据最新科学研究,枸杞多糖表现了广泛的生物效应,包括抗肿瘤、抗氧化、抗炎、调节血糖、神经保护、生殖保护、保肝护肝等,其在食品、保健及医药等相关领域具有很好的应用潜力与价值。本文检索了近年来国内外关于枸杞多糖研究的最新成果,系统梳理了枸杞多糖的结构特征、提取工艺、生物活性和应用研究进展,总结了现有技术的优势与局限,以期为枸杞多糖的标准化、规范化、科学开发应用提供可行性参考依据,以便形成完整且优质的枸杞多糖产业链,为人类健康事业贡献力量。
Lycium barbarum is a traditional Chinese medicinal material with a long history of homology of medicine and food.Lycium barbarum polysaccharide is a natural plant polysaccharide isolated from Lycium barbarum fruit,which is one of the key bioactive substances in Lycium barbarum.According to the latest scientific research,Lycium barbarum polysaccharide has shown a wide range of biological effects,including anti-tumor,anti-oxidation,anti-inflammation,regulation of blood glucose,neuroprotection,reproductive protection,liver protection,and so on.It has good application potential and value in food,health care,medicine and other related fields.This article reviews the latest research achievements on Lycium barbarum polysaccharides both domestically and internationally in recent years.It systematically organizes the structural characteristics,extraction processes,biological activities,and application development research progress of Lycium barbarum polysaccharides,summarizing the advantages and limitations of existing technologies.The aim is to provide feasible reference for the standardization,normalization,and scientific development and application of Lycium barbarum polysaccharides,in order to form a complete and high-quality Lycium barbarum polysaccharides industry chain and contribute to human health.
作者
陈柳
段傲宜
李宜静
刘延鑫
王义翠
CHEN Liu;DUAN Aoyi;LI Yijing;LIU Yanxin;WANG Yicui(School of Medicine,Henan University of Chinese Medicine,Zhengzhou 450046,China;School of Pharmacy,Henan University of Chinese Medicine,Zhengzhou 450046,China)
出处
《食品工业科技》
北大核心
2025年第19期455-467,共13页
Science and Technology of Food Industry
基金
河南省中医药科学研究专项重点课题(2024ZY1030)
河南省自然科学基金(222300420484)
河南省高等学校重点科研项目(23B360002)。
关键词
枸杞多糖
结构特征
提取工艺
生物活性
研究进展
Lycium barbarum polysaccharide
structural characteristics
extraction process
biological activity
research progress
