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沙棘不同部位化学成分和药食用价值研究进展

吾丽盼·努尔兰 吴泽钰 赵今

中国食物与营养2026,Vol.32Issue(5):33-44,12.
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中国食物与营养2026,Vol.32Issue(5):33-44,12.

沙棘不同部位化学成分和药食用价值研究进展

Research Progress on Chemical Constituents and Medicinal-Edible Value of Different Parts of Sea-Buckthorn

吾丽盼·努尔兰 1吴泽钰 2赵今2

作者信息

  • 1. 新疆医科大学第一附属医院(附属口腔医院)牙体牙髓病科,乌鲁木齐 830054
  • 2. 新疆医科大学第一附属医院(附属口腔医院)牙体牙髓病科,乌鲁木齐 830054||新疆维吾尔自治区口腔医学研究所,乌鲁木齐 830054
  • 折叠

摘要

Abstract

[Objective]To systematically clarify the chemical composition of different parts of sea-buckthorn,define the structural differences,dynamic content changes and efficacy specificity of homologous bioactive components,and integrate the latest research progress and application scenarios of its medicinal and edible values.[Methods]Centering on the medicinal and edible value of sea-buckthorn,this paper summarized the distribution characteristics of its main bioactive components such as flavonoids and polysaccharides.Combined with advanced extraction methods including ultra-high pressure extraction and low-eutectic solvent extraction,existing research results were sorted out and current research bottlenecks were analyzed.[Results]All parts of sea-buckthorn are rich in a variety of high-activity components,and homologous components show significant specificity in structure,content and efficacy in different parts;the application of new extraction technologies has promoted the efficient separation and utilization of seabuckthorn bioactive components,and its application scenarios have been diversified in food,health products,pharmaceuticals and other fields.[Conclusion]sea-buckthorn resources have multiple values including ecological,nutritional and medicinal values,and current research still faces bottlenecks such as insufficient development depth.Future research should focus on eco-economic synergy and regional specificity,so as to provide theoretical support for the full industrial chain development and sustainable utilization of seabuckthorn resources.

关键词

沙棘/化学成分/药食用价值/活性成分/提取工艺

Key words

sea-buckthorn/chemical composition/medicinal and edible value/active ingredient/extraction process

引用本文复制引用

吾丽盼·努尔兰,吴泽钰,赵今..沙棘不同部位化学成分和药食用价值研究进展[J].中国食物与营养,2026,32(5):33-44,12.

基金项目

国家自然科学基金(项目编号:82360956) (项目编号:82360956)

新疆维吾尔自治区"天山英才"科技创新领军人才项目(项目编号:2023TSYCLJ0032) (项目编号:2023TSYCLJ0032)

新疆维吾尔自治区"天池英才"引进计划-青年博士人才基金. ()

中国食物与营养

1006-9577

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