农学学报2025，Vol.15Issue(6)：85-91,7.
牛蒡根营养价值与开发利用研究进展
Research Progress on Nutritional Value and Development and Utilization of Burdock Root
摘要
Abstract
Burdock root is rich in numerous functional active substances and exhibits functions such as lowering blood glucose,exerting antibacterial,anti-inflammatory,and antioxidant activities,regulating lipid metabolism,and modulating the intestinal flora.It is renowned as the'King of Vegetables'and'Oriental Ginseng'.This study places emphasis on the types and physiological functions of active substances such as polysaccharides,polyphenols,dietary fibers,amino acids,fatty acids,volatile oils,lignans,phytosterols,and pentacyclic triterpenes in burdock root.It also summarizes the current status of the development and utilization of primary and advanced processing products of burdock root.On this basis,the development of the burdock root industry is prospected,with the aim of providing a reference for the application of burdock root in fields such as food,medicine,and the chemical industry,as well as for its high-quality industrialization.关键词
牛蒡根/营养价值/开发利用/活性物质/生理功能/加工产品Key words
burdock root/nutritional value/development and utilization/active substance/physiological function/processed product分类
园艺学与植物营养学引用本文复制引用
杜付荣,李可,赵明明,胡新燕,李小珊,苏在兴,黄忠勤,陈晓光..牛蒡根营养价值与开发利用研究进展[J].农学学报,2025,15(6):85-91,7.基金项目
江苏省农业种质资源保护与利用平台"根茎类作物种质资源库"(JSGB2018-03) （JSGB2018-03）
农业农村部"甘薯生物学与遗传育种重点实验室"开放课题"牛蒡绿色生产技术研究与示范"(XK2020001). （XK2020001）
