摘要
竹笋是一种高蛋白、低脂肪、富纤维的食品。本文综述了竹笋膳食纤维、活性多糖、含氮化合物等深加工产品的制备方法,比较了不同方法对竹笋深加工产品纯度、得率、功能活性等方面的影响;对竹笋改善肠功能、抗氧化、调节血脂血糖、消炎抗肿等方面的功能活性进行了论述;分析了目前竹笋深加工过程中存在的问题,对今后研究的方向、重点和趋势进行了展望。
Bamboo shoot is one kind of nutritive food with high protein,low fat and rich dietary fiber.The preparation methods of functional deep processed products from bamboo shoots,such as dietary fiber,polysaccharides,nitrogen compounds were summarized in this article.The effects on product purity,yield and functional activities caused by different methods were compared.And the beneficial effects on bowel function,oxidation resistance,antilipemic function,hypoglycemic activity,and anti-inflammatory were expounded.Besides,the existing problems of bamboo shoot deep-processing were analyzed,and the research direction and priority were prospected.
出处
《天然产物研究与开发》
CAS
CSCD
北大核心
2012年第1期136-141,共6页
Natural Product Research and Development
基金
"十一五"国家科技支撑计划项目(2008BADA9B0402)
关键词
竹笋
膳食纤维
活性多糖
抗氧化
调节血脂
bamboo shoot
review
dietary fiber
polysaccharides
oxidation resistance
antilipemic function
