食品科学2026，Vol.47Issue(17)：369-377,9.DOI:10.7506/spkx1002-6630-20260311-093
加工方式对天麻酚类活性成分的影响及其机制研究进展
Effects of Processing Methods on Active Components in Gastrodia elata and Their Mechanisms:A Review
摘要
Abstract
Gastrodia elata,a traditional Chinese medicinal and culinary herb,owes its key pharmacological activities,such as neuroprotection,primarily to its rich phenolic constituents(e.g.,gastrodin and parishins).Post-harvest processing is a crucial stage that determines its final quality.This review systematically summarizes the dynamic transformation patterns and underlying mechanisms of the major active ingredients of G.elata,especially phenolic compounds,during processing steps like steaming and drying.It highlights that heat-induced conversion and endogenous enzyme regulation are the principal pathways driving these compositional changes.By comparing the effects of traditional and modern processing techniques(e.g.,high-temperature/high-pressure steaming,infrared drying,heat pump drying,and combined drying methods)on the retention of active ingredients,microstructure,and overall quality,the review identifies current research gaps,including insufficient understanding of the complete transformation networks and a lack of validation of in vivo efficacy.Furthermore,it outlines future research directions involving the application of multi-omics technologies and intelligent modeling for precision process design.The aim is to provide a theoretical foundation for maximizing the retention of active ingredients in G.elata and enhancing its resource utilization value.关键词
天麻/酚类成分/加工方式/蒸制/干燥Key words
Gastrodia elata/phenolic constituents/processing methods/steaming/drying分类
医药卫生引用本文复制引用
冉云诗,刘洁妮,刘大会,乔宇,张莉会..加工方式对天麻酚类活性成分的影响及其机制研究进展[J].食品科学,2026,47(17):369-377,9.基金项目
湖北省自然科学基金项目(2026AFB215) （2026AFB215）
"十四五"国家重点研发计划项目(2023YFC3503804) （2023YFC3503804）
湖北省科技计划项目(2025BCA007) （2025BCA007）
湖北省支持种业高质量发展资金项目(HBZY2023B00503) （HBZY2023B00503）
湖北省中医药管理局创新团队项目(ZY2025J002) （ZY2025J002）
2024年湖北省中药材产业链扶持资金项目 （）
