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中国精品科技期刊2020
陈皮生理活性成分研究进展[J]. 食品工业科技, 2013, (12): 376-381. DOI: 10.13386/j.issn1002-0306.2013.12.016
引用本文: 陈皮生理活性成分研究进展[J]. 食品工业科技, 2013, (12): 376-381. DOI: 10.13386/j.issn1002-0306.2013.12.016
Research progress in physiologically active compounds of Pericarpium citri reticulatae[J]. Science and Technology of Food Industry, 2013, (12): 376-381. DOI: 10.13386/j.issn1002-0306.2013.12.016
Citation: Research progress in physiologically active compounds of Pericarpium citri reticulatae[J]. Science and Technology of Food Industry, 2013, (12): 376-381. DOI: 10.13386/j.issn1002-0306.2013.12.016

陈皮生理活性成分研究进展

Research progress in physiologically active compounds of Pericarpium citri reticulatae

  • 摘要: 陈皮营养成分丰富,主要含有挥发油、黄酮类、多糖类、生物碱等多种生理活性物质,具有较高的药用价值。本文对陈皮的生理活性成分、提取分离和保健作用等方面的研究作了归纳与论述,为陈皮在食品和医药上的进一步研究开发提供理论依据。 

     

    Abstract: Pericarpium citri reticulatae has high medical valum, because it contains plenty of physiologyically active compounds including volatile components, flavonoids, polysaccharide, alkaloids etc.The physiologically active compounds, extraction, seperation and health function of Pericarpium citri reticulatae were summarized and discussed respectively in this review to provide theoretical evidence for future research and development of Pericarpium citri reticulatae in food industry and medicine.

     

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