摘要
大量存在于植物中的绿原酸(Chlorogenic acid或CA)是由咖啡酸和奎尼酸生成的具有不饱和双键的缩酚酸。绿原酸具有抗菌抗病毒、抗肿瘤、抗氧化、降血糖血脂、抗紫外光与辐射等多种生理功能,被广泛应用于食品、医药保健和美容护肤等领域。不同的绿原酸提取方法,得到的提取率差别较大。就植物源天然产物中绿原酸的提取方法进行综述,以期为合理有效地开发植物源绿原酸相关产品提供理论依据。
Chlorogenic acid(CA),which is abundant in plants,is a polyphenolic acid with unsaturated double bonds formed by caffeic acid and quinic acid.Chlorogenic acid is widely used in many fields such as food,medicine,health care,beauty and skin care because of its many physiological functions,such as anti-bacteria,anti-virus,anti-tumor,anti-oxidation,Reducing Blood Glucose and Lipid,anti-ultraviolet light and radiation.The extraction rate of chlorogenic acid was different with different extraction methods.In this paper,the extraction methods of chlorogenic acid from natural products of plant origin were reviewed in order to provide theoretical basis for the rational and effective development of chlorogenic acid-related products of plant origin.
作者
贾娟
宋安琪
王婷婷
李艳秋
JIA Juan;SONG Anqi;WANG Tingting;LI Yanqiu(Louhe Institute of Technology,He'nan University of Technology,Luohe,He'nan 462002,China;Luohe Vocational Technology College,Luohe,He'nan 462000,China;College of Food Science and Engineering,He'nan University of Technology,Zhengzhou,He'nan 450001,China)
出处
《农产品加工》
2022年第22期68-71,76,共5页
Farm Products Processing
基金
2022年度河南省高等学校重点科研项目(22B550013)。
关键词
植物源
天然产物
绿原酸
提取方法
botanical source
natural product
chlorogenic acid
extraction method
作者简介
贾娟(1979-),女,硕士,副教授,研究方向为天然产物在食品加工中应用。
