• EI
  • Scopus
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
  • DOAJ
  • EBSCO
  • 北大核心期刊
  • 中国核心学术期刊RCCSE
  • JST China
  • FSTA
  • 中国精品科技期刊
  • 中国农业核心期刊
  • CA
  • WJCI
  • 中国科技核心期刊CSTPCD
  • 中国生物医学SinoMed
中国精品科技期刊2020
张耀雷, 黄立新, 张彩虹, 谢普军, 游凤. 红枣多糖的研究进展[J]. 食品工业科技, 2013, (23): 349-353. DOI: 10.13386/j.issn1002-0306.2013.23.067
引用本文: 张耀雷, 黄立新, 张彩虹, 谢普军, 游凤. 红枣多糖的研究进展[J]. 食品工业科技, 2013, (23): 349-353. DOI: 10.13386/j.issn1002-0306.2013.23.067
ZHANG Yao-lei, HUANG Lin-xin, ZHANG Cai-hong, XIE Pu-jun, YOU Feng. Research progress in Ziziphus Jujube Polysaccharides[J]. Science and Technology of Food Industry, 2013, (23): 349-353. DOI: 10.13386/j.issn1002-0306.2013.23.067
Citation: ZHANG Yao-lei, HUANG Lin-xin, ZHANG Cai-hong, XIE Pu-jun, YOU Feng. Research progress in Ziziphus Jujube Polysaccharides[J]. Science and Technology of Food Industry, 2013, (23): 349-353. DOI: 10.13386/j.issn1002-0306.2013.23.067

红枣多糖的研究进展

Research progress in Ziziphus Jujube Polysaccharides

  • 摘要: 我国红枣产量很高,其营养价值也已被人们普遍认可,但是,目前大部分仍然以干果的形式消费,而将红枣进行深加工的应用还比较少。本文对近年来红枣多糖提取、分离、纯化、干燥制粉及其理化性质、生物活性等方面的最新研究进展和成果进行了归纳和分析,为红枣多糖高效低能耗提取、快速结构鉴定、改性提高活性和产品干燥制粉等研究提供帮助,文末对其应用前景进行了展望。 

     

    Abstract: The jujube production in our country is huge.Their nutritive values have been widely recognized.However, only a few studies on its deep processing are reported and the dried jujube fruits are still the first choice for consuming.In this paper, R&D progress on ziziphus jujube polysaccharides extraction and purification, the composition of ziziphus jujube polysaccharides, pharmacological functions, physical and chemical properties, and drying technologies were summed up, it's hoped that this paper could contribute to further studies on the following topics, i.e., new extraction and purification process for jujube polysaccharides with high yield and low cost, fast identification of its constituent, modification for high bioactivity and drying technologies for long shelf- life of ziziphus jujube polysaccharides.In addition, the prospect of application of ziziphus jujube polysaccharides was also predicted at the end of this paper.

     

/

返回文章
返回