摘要
金樱子可药食两用,其有效成分具有生物活性和保健功效。本文对金樱子的化学成分、提取、分离、生物活性、质量控制和产品开发等的研究进展进行综述,并分析目前金樱子研究中存在的问题,旨在为金樱子功能性食品的生产、药用的研究和资源的综合利用提供理论依据。
Rosa laevigata Michx, an edible traditional Chinese medicine, is reported to have strong biological activity and various health benefits. This review focuses on recent advances in research on Rosa laevigata on the chemical composition, extraction, purification, biological activity, quality control and the developed products. Furthermore, the existing problems are also discussed. This paper can provide some guidelines for the development of functional foods, medicinal research and utilization of Rosa laevigata Michx in the future.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第11期392-398,共7页
Food Science
关键词
金樱子
化学成分
提取分离
生物活性
质量控制
Rosa laevigata Michx
chemical components
exlraction and purification
biological activity
quality control
