摘要
目的:通过对食药同源物质红枣相关研究的文献分析,归纳红枣研究领域的现状和发展态势,为其进一步的研究和开发利用提供参考。方法:以中国知网(CNKI)与Web of Science(WOS)国内外数据库为数据源,应用VOSviewer(1.6.19)、CiteSpace(6.1.6)、Excel 2019软件对红枣相关中英文文献的整体产出、研究主体及合作网络、高被引文献、关键词等进行分析。结果:共纳入中文文献2030篇,红枣的年发文量总体呈上升趋势,但近两年发文量逐渐趋于平缓;研究机构中以塔里木大学和新疆农业大学为代表;收录文献最多的中文期刊是《食品研究与开发》;中文关键词显示,红枣的研究热点集中于其成分分析、配方、多糖提取等。英文文献共纳入2521篇,文献年发量整体也呈现增长趋势;研究机构中以Hebei Agricultural University(河北农业大学)和Northwest University of China(中国西北大学)为代表;英文关键词显示,热点集中于红枣多糖的分离以及红枣营养成分的研究。结论:红枣研究目前仍处于上升阶段,未来学者们可借鉴和融合经典名方,借助现代科学技术,深化加强对红枣传统功效的研究,特别是基于红枣传统功效的作用机制、理化性质等领域的研究,将有望为红枣食药同源产品的开发与创新提供新的研究思路。
【Objective】Through the literature analysis of jujube in the same origin of medicine and food,the present situation and development trend of jujube research were analyzed,and the reference was provided for its further research,development and utilization.【Method】Using CNKI and Web of Science(WOS)domestic and foreign databases as data sources,VOSviewer(1.6.19),CiteSpace(6.1.6)and Excel 2019 were used to analyze the overall output of Chinese and English literature on jujube,research subjects and coopera⁃tion networks,highly cited literature and keywords.【Result】A total of 2030 Chinese literature articles were included.The annual publica⁃tion volume of jujube showed an overall growth trend,but the publication volume gradually flattened in the past two years.The research institutions are represented by Tarim University and Xinjiang Agricultural University.Food Research and Development is the Chinese journal with the most literatures.The key words in Chinese show that the hot spots of Chinese jujube research focus on its composition analysis,formula,polysaccharide extraction and so on.A total of 2521 English literatures were included,and the annual number of literatures also showed an increasing trend.The research institutions are represented by Hebei Agricultural University and Northwest University of China.The key words in English showed that the focus was on the separation of jujube polysaccharide and the study of jujube nutrition.【Conclusion】The research on jujube is still in the rising stage.In the future,scholars can learn from and integrate classic recipes with the help of modern science and technology to deepen and strengthen the research on the traditional efficacy of jujube,especially the research on the mechanism of action,physical and chemical properties and other fields based on the traditional efficacy of jujube,which is expected to provide new research ideas for the development and innovation of medicinal and food homologous products of jujube.The cur⁃rent research direction not only helps to promote the sustainable development of the jujube industry,but also may bring more benefits to people's health.
作者
崔竞雯
王丹阳
孙晶
刘佳萌
刘丽娅
范蓓
刘新民
卢聪
王凤忠
CUI Jingwen;WANG Danyang;SUN Jing;LIU Jiameng;LIU Liya;FAN Bei;LIU Xinmin;LU Cong;WANG Fengzhong(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China;Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China;Institute of New drug Technology,Ningbo University,Ningbo 315000,China;Institute of Food and Nutrition Development,Ministry of Agriculture and Rural Affairs,Beijing 100081,China)
出处
《中国食物与营养》
2025年第7期5-15,共11页
Food and Nutrition in China
基金
国家重点研发计划(项目编号:2023YFD2201304)
国家重点研发计划(项目编号:2022YFD1600303)
中国农业科学院农产品加工研究所创新工程(项目编号:CAAS-ASTIP-2024-IFST)。
作者简介
崔竞雯(2000-),女,硕士研究生,研究方向:食药同源物质功能挖掘及作用机制;共同通信作者:卢聪(1989-),女,博士,副研究员,研究方向:食药同源物质功能挖掘、功效评价及机制;共同通信作者:王凤忠(1972-),男,博士,研究员,研究方向:农产品时空多维品质评价及综合利用。
