| 辣木的营养价值及其加工展望 |
| |
| 引用本文： | 周伟,黄志连,彭芍丹,黄晓兵,曹玉坡,李积华.辣木的营养价值及其加工展望[J].热带作物学报,2020,41(10):2090-2098. |
| |
| 作者姓名： | 周伟 黄志连 彭芍丹 黄晓兵 曹玉坡 李积华 |
| |
| 作者单位： | 1.中国热带农业科学院农产品加工研究所/农业农村部热带作物产品加工重点实验室,广东湛江 5240012.华中农业大学食品科学技术学院,湖北武汉 4300703.海南省果蔬贮藏与加工重点实验室,广东湛江 524001 |
| |
| 基金项目： | “一带一路”热带项目资金资助(BARTP10);广东省现代农业产业共性关键技术研发创新团队建设项目(2019KJ117);中国热带农业科学院基本科研业务费专项资金(1630122017016) |
| |
| 摘 要： | 辣木广泛种植于热带和亚热带地区,耐受干旱和霜冻等恶劣天气,具有较强的生长抗逆性。辣木含有丰富的营养成分和植物化学成分,具有较强的抗氧化、抗炎等生理功效,极具开发潜能。目前,辣木的研究主要集中在辣木叶和辣木籽,其加工也主要通过添加辣木叶粉或辣木籽油等作为营养补充剂制备产品。本文主要综述了辣木各部位的营养价值、提取物的生理功效以及在食品和日化产品行业的加工现状,为辣木加工基础理论研究提供思路,为辣木的深层次加工提供参考依据,推动辣木产业发展。
|
| 关 键 词： | 辣木 营养价值 生理功效 加工 |
| 收稿时间： | 2020-07-08 |
Nutritional Value and Processing Prospect of Moringa Oleifera |
| |
| ZHOU Wei,HUANG Zhilian,PENG Shaodan,HUANG Xiaobing,CAO Yupo,LI Jihua.Nutritional Value and Processing Prospect of Moringa Oleifera[J].Chinese Journal of Tropical Crops,2020,41(10):2090-2098. |
| |
| Authors: | ZHOU Wei HUANG Zhilian PENG Shaodan HUANG Xiaobing CAO Yupo LI Jihua |
| |
| Institution: | 1. Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences / Key Laboratory of Tropical Crop Products Processing, Ministry of Agriculture and Rural Affairs, Zhanjiang, Guangdong 524001, China2. College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China3. Hainan Key Laboratory of Storage & Processing of Fruits and Vegetables, Zhanjiang, Guangdong 524001, China |
| |
| Abstract: | Moringa oleifera is widely planted in tropical and subtropical areas, which can withstand drought, frost and other severe weather, has strong growth resistance. M. oleifera is rich in nutritional value and essential phytochemicals. M. oleifera has better physiological effect of antioxidation and anti-inflammation, which has great potential for development. At present, the researches of M. oleifera were mainly focused on moringa leaves and moringa seeds, and products of M. oleifera were processed by adding moringa leaves powder or moringa seed oil as nutritional supplements. In this paper, the nutritional value of different parts of M. oleifera, the physiological functions of the extract and the processing status of M. oleifera in food and daily chemical products were reviewed, so as to provide research ideas for solving the existing problems of M. oleifera processing, and provide reference for the deep processing of M. oleifera, and promote the development of the M. oleifera industry. |
| |
| Keywords: | Moringa oleifera nutritional value physiological functions processing |
|
| 点击此处可从《热带作物学报》浏览原始摘要信息 |
| 点击此处可从《热带作物学报》下载免费的PDF全文 |
|
