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中国精品科技期刊2020
米璐,林玉红,廖小军,等. 百合鳞茎营养素与植物化学成分研究进展[J]. 食品工业科技,2024,45(14):1−14. doi: 10.13386/j.issn1002-0306.2023080319.
引用本文: 米璐,林玉红,廖小军,等. 百合鳞茎营养素与植物化学成分研究进展[J]. 食品工业科技,2024,45(14):1−14. doi: 10.13386/j.issn1002-0306.2023080319.
MI Lu, LIN Yuhong, LIAO Xiaojun, et al. Research Progress on Nutrients and Phytochemicals in Bulbs of Fresh Edible Lily[J]. Science and Technology of Food Industry, 2024, 45(14): 1−14. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080319.
Citation: MI Lu, LIN Yuhong, LIAO Xiaojun, et al. Research Progress on Nutrients and Phytochemicals in Bulbs of Fresh Edible Lily[J]. Science and Technology of Food Industry, 2024, 45(14): 1−14. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080319.

百合鳞茎营养素与植物化学成分研究进展

Research Progress on Nutrients and Phytochemicals in Bulbs of Fresh Edible Lily

  • 摘要: 百合是多年生草本植物,兼具观赏、食用和药用价值,其可食用或药用部位一般为鳞茎。近年来,百合鳞茎作为一种特色蔬菜,受到消费者青睐。本文重点从不同品种视角对百合鳞茎进行了分析,首先归纳了碳水化合物(包括活性多糖)、蛋白质及氨基酸、脂类、矿物质和维生素等营养素的详细构成,进一步总结了其甾体皂苷(包括螺甾烷醇、异螺甾烷醇、变形螺甾烷醇、呋甾烷醇类)、酚酸类(包括单聚酚酸、酚酸甘油酯和苷类)、黄酮类(包括黄酮醇、黄烷醇、查尔酮、黄烷酮、黄烷酮醇、花色苷类等)和生物碱类(包括异喹啉、吡咯啉、哌啶和甾体糖苷类)等已知植物化学成分的构成及其生物活性,最后对百合在保健食品中的应用进行概括,以期为百合研究及非药用加工利用提供理论依据和研究思路。

     

    Abstract: Lily is a perennial herbaceous plant with ornamental, and its bulb is commonly used for food and medicine. Recently, fresh lilies gain growing favors from consumers as special vegetable. This review focuses on edible lilies bulbs from the perspective of different varieties, the detailed composition of nutrients such as carbohydrate (including bioactive polysaccharides), protein and amino acid, lipids, minerals and vitamins are analyzed, the known phytochemicals and biological activities involving steroid saponins, phenolic acids, flavonoids and alkaloids are inductively summarized. The steroid saponins involve spirostanol, isospirostanol, deformed spirostanol and furostanol, phenolic acids and derivations involve monopoly phenolic acids, phenolic glycerides and glycosides, flavonoids and derivations involve flavonols, flavanols, chalcones, flavanones, flavanonols, anthocyanins and so on, and alkaloids involve isoquinoline, pyrroline, piperidine and steroid glycosides. Finally, the application of lily in functional food was analyzed. Collectively, this review is capable of providing theoretical basis and research ideas for the study of lily and its non-medicinal processing and utilization.

     

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