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中国精品科技期刊2020
宋莎莎, 吕佳煜, 冯叙桥. 大蒜多糖研究进展[J]. 食品工业科技, 2017, (01): 364-368. DOI: 10.13386/j.issn1002-0306.2017.01.065
引用本文: 宋莎莎, 吕佳煜, 冯叙桥. 大蒜多糖研究进展[J]. 食品工业科技, 2017, (01): 364-368. DOI: 10.13386/j.issn1002-0306.2017.01.065
SONG Sha-sha, LV Jia-yu, FENG Xu-qiao. Advances on research and application of garlic polysaccharide[J]. Science and Technology of Food Industry, 2017, (01): 364-368. DOI: 10.13386/j.issn1002-0306.2017.01.065
Citation: SONG Sha-sha, LV Jia-yu, FENG Xu-qiao. Advances on research and application of garlic polysaccharide[J]. Science and Technology of Food Industry, 2017, (01): 364-368. DOI: 10.13386/j.issn1002-0306.2017.01.065

大蒜多糖研究进展

Advances on research and application of garlic polysaccharide

  • 摘要: 大蒜多糖是一种植物多糖,具有抗氧化、抗癌等生物活性,是一种潜在的保健和医疗成分。本文主要介绍了大蒜多糖的特性,综述了大蒜多糖的提取方法及最佳提取工艺条件、大蒜多糖的功能作用和应用的研究进展,展望了大蒜多糖对人体保健的应用前景,并对大蒜多糖将来的研究和应用提出了可供参考的建议。 

     

    Abstract: Garlic polysaccharide belongs to plant polysaccharide,which can be a potential health care and medical ingredient as it possesses strong biological activities like antioxidant,anticancer etc.This mini review paper introduces the main properties of,summarizes the extraction methods and their optimal extraction parameters of,and envisions the application prospective of garlic polysaccharide for the health benefit of human beings. Furthermore,personal suggestions regarding the future research and application of garlic polysaccharide have been posed for reference.

     

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