栀子果功能性成分研究进展

齐雅静 顾军强 王立 钱海峰 张晖 齐希光 李柱 陈悦

齐雅静, 顾军强, 王立, 钱海峰, 张晖, 齐希光, 李柱, 陈悦. 栀子果功能性成分研究进展[J]. 食品工业科技, 2013, (14): 363-369. doi: 10.13386/j.issn1002-0306.2013.14.022
引用本文: 齐雅静, 顾军强, 王立, 钱海峰, 张晖, 齐希光, 李柱, 陈悦. 栀子果功能性成分研究进展[J]. 食品工业科技, 2013, (14): 363-369. doi: 10.13386/j.issn1002-0306.2013.14.022
Research progress in functional ingredients in the fruit of Gardenia jasminoides Ellis[J]. Science and Technology of Food Industry, 2013, (14): 363-369. doi: 10.13386/j.issn1002-0306.2013.14.022
Citation: Research progress in functional ingredients in the fruit of Gardenia jasminoides Ellis[J]. Science and Technology of Food Industry, 2013, (14): 363-369. doi: 10.13386/j.issn1002-0306.2013.14.022

栀子果功能性成分研究进展

doi: 10.13386/j.issn1002-0306.2013.14.022
基金项目: 

江苏省自然科学基金(BK2010146);

详细信息
  • 中图分类号: R284.1

Research progress in functional ingredients in the fruit of Gardenia jasminoides Ellis

  • 摘要: 栀子果是茜草科植物栀子的果实,通常被用作一种传统的中药。现代研究发现,栀子果中含有大量环烯醚萜、藏红花素、有机酸和黄酮等化合物,具有多种生物活性。本文综述了近三年来对栀子果中功能性成分的分离纯化以及生理活性的研究,为栀子果的全面综合利用提供参考。 
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  • 收稿日期:  2013-02-04

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