现代食品科技2024，Vol.40Issue(7)：324-333,10.DOI:10.13982/j.mfst.1673-9078.2024.7.0802
蓝靛果活性成分及应用的研究进展
Research Progress on the Active Ingredients in and Applications of Lonicera caerulea L.
摘要
Abstract
Lonicera caerulea L.is a nutrient-rich small berry that characteristically inhabits cold regions and is widely used in the food and health fields.However,the understanding of L.caerulea L.is limited,particularly concerning its nutritional characteristics and applications.This article summarizes existing research at home and abroad on the active ingredients as well as the health and food applications of L.caerulea L.The fruit is rich in active ingredients,specifically anthocyanins,flavonoids,phenolic acids,organic acids,terpenoids,amino acids,vitamins,and mineral elements and has health properties such as antioxidant,lipid-lowering,antibacterial,anti-inflammatory,anti-cancer,anti-radiation,and thyroid protective activities.Furthermore,cyanidin-3-O-glucoside is the main active ingredient of the plant.The applications of L.caerulea L.in fruit juice,fruit wine,freeze-dried powder,yogurt,and other food are also summarized.Finally,the need for further studies is discussed.Suggestions are made for cultivation,planting,processing,physiological research,and other aspects,considering the needs of the market and application potential.The goal of this article is to provide a scientific basis for research on the functional mechanisms of L.caerulea L.and development of its food and functional products.关键词
蓝靛果/成分/食品/健康/药用/研究进展Key words
Lonicera caerulea L./composition/food/health/medicinal use/research progress引用本文复制引用
谭卓然,覃崇源,张靖楠,潘于乔,蔺吉祥,王竞红..蓝靛果活性成分及应用的研究进展[J].现代食品科技,2024,40(7):324-333,10.基金项目
科技部科技基础资源调查专项(2019FY10050604) （2019FY10050604）
国家自然科学基金项目(32072666) （32072666）
黑龙江省自然基金联合引导项目(LH2020C046) （LH2020C046）
