金针菜的特性及其深加工的研究
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- 英文论文题名：Study on the Day Lily's Characteristics and Its Deep Processing
- 论文作者：杜玮瑶 ; 李远志 ; 乔倩 ; 陈佩
- 英文论文作者：DU Wei-Yao ; LI Yuan-Zhi ; QIAO Qian ; CHEN Pei ; Food College of South China Agricultural University
- 年：2016
- 作者机构：华南农业大学食品学院;
- 论文关键词：金针菜 ; 营养价值 ; 保健功能 ; 药用价值 ; 深加工
- 英文论文关键词：Day lily ; Nutritional value ; Medicinal value ; Health function ; Deep processing
- 会议召开时间：2016-12-12
- 会议录名称：“健康食品与功能性食品配料”学术研讨会暨2016年广东省食品学会年会论文集
- 语种：中文
- 分类号：TS255.3
- 学会代码：GYSP
- 会议名称：“健康食品与功能性食品配料”学术研讨会暨2016年广东省食品学会年会
- 会议地点：中国广东广州
- 主办单位：广东省食品学会
- 学会名称：广东省食品学会
- 页数：4
- 文件大小：282k
- 原文格式：O
- 会议级别：全国
摘要
随着人们对金针菜进一步研究开发利用,其营养价值,药用价值和保健功效和也越来越被大众所了解和接受。金针菜除了可以直接食用以外,还可以制成各种口感极佳的产品。因此金针菜及其深加工也将成为一个新的研究热点,拥有庞大的市场。本文主要综述了金针菜的相关特性和金针菜及其深加工,并对金针菜的应用前景作了展望。
With the further development and utilization of day lily,the nutritional value,medicinal value and health function of it is also increasingly understood and accepted by the public.Day lily can eat directly,also can be made into a variety of products with excellent taste.So day lily and its deep processing will become a new research hotspot,and it will has a huge market.This paper summarizes some characteristics of day lily and its deep processing,and predicates the prospects of day lily.
With the further development and utilization of day lily,the nutritional value,medicinal value and health function of it is also increasingly understood and accepted by the public.Day lily can eat directly,also can be made into a variety of products with excellent taste.So day lily and its deep processing will become a new research hotspot,and it will has a huge market.This paper summarizes some characteristics of day lily and its deep processing,and predicates the prospects of day lily.
引文
[1]傅茂润,茂林春.金针菜的保健功效及化学成分研究进展[J].食品与发酵工业,2006,32(10):108-112.
[2]姜若勇,周玲玲,孙秀红,等.宿迁市金针菜产业再崛起之商榷[J].产业经济,2016,14:70-72.
[3]邓放明,尹华,李精华,等.金针菜应用研究现状与产业化开发对策[J].湖南农业大学学报,2003,29(6):529-532.
[4]Tai C Y,Chen B H.Analysis and stability of carotenoids in the flowers of daylily(Hemerocallis distichd)as affected by various treatments[J].Journal Agriculture and Food Chemistry,2000,48(12):5962-5968.
[5]Rober T H,Muraleedharan G Isolation and characterization of stelladerol,a new antiox idantnaphthalene gly coside,and other antio xidant glycosides from edible day lily(Hemerocallis)flowers[J].Journal of Agricultural and Food Chemistry,2002,50(1):87-91.
[6]郎娜,罗红霞.金针菜中黄酮类物质抗氧化性的研究[J].食品研究与开发,2007,28(3):74-77.
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[8]8韩志平,张春业,张海霞.黄花菜和3种食用菌营养价值的研究[J].山西大同大学学报,2013,29(5):63-65.
[9]MICHAEL N C,WU W G KUHNER N T.The chlorogenic acids of Hemerocallis[J].Food Chemistry,2009,(95):574-578.
[10]Okinawa K.Agent for preventing diabetes,obesityand hy pertension,comprises dry powder or extract of e.g.Hemerocallis fulva poly gonum cuspidatum,ficuspumila,caesalpinia pulcherrima,wood sor rel andverbena officinalis[P].JP,2004075638A,2003-03-11.
[11]何成雄.萱草花提取液及表皮生长因子对人真皮成纤维细胞增殖的作用[J].中华皮肤科杂志,2004,27(4):218-220.
[12]Tong B,Yang W H,Jia J.Processing Technique of Instant Flavored Daylily[J].Agricultural Science&Technology,2016,17(3):751-755.
[13]Zhang Y J,Cichewicz,Robert H,Nair Muraleedharan G Lipid peroxidation inhibitory compounds from daylily(Hemerocallis fulva)leaves[J].Life Science,2004,75(6):753-763.
[14]翟俊乐,田欢,李孟秋,等.黄花菜抗抑郁作用有效成分的筛选[J].中国食品添加剂,2015,10:93-97.
[15]黄福光.优质金针菜的储藏与加工[J].储藏加工,2012,5(55):266
[16]童斌,杨薇红,洪文龙,等.即食风味金针菜的加工工艺[J].江苏农业科学,2015,43(10):352-355.
[17]牟水元.金针菜采摘加工技术[J].现代农业,2002,(4):17.
[18]佘光俊.天然金针菜汁的生产工艺[J].广州食品工业科技,2000,16(1):14-15.
[19]张先淑,任飞飞.黄花菜金银花复合饮料的研制[J].食品研究与开发,2015,36(24):83-85.
[20]梁彦.金针菜蜂蜜酸奶的研制[J].华北农业科学,2015,54(6):1437-1439.
[2]姜若勇,周玲玲,孙秀红,等.宿迁市金针菜产业再崛起之商榷[J].产业经济,2016,14:70-72.
[3]邓放明,尹华,李精华,等.金针菜应用研究现状与产业化开发对策[J].湖南农业大学学报,2003,29(6):529-532.
[4]Tai C Y,Chen B H.Analysis and stability of carotenoids in the flowers of daylily(Hemerocallis distichd)as affected by various treatments[J].Journal Agriculture and Food Chemistry,2000,48(12):5962-5968.
[5]Rober T H,Muraleedharan G Isolation and characterization of stelladerol,a new antiox idantnaphthalene gly coside,and other antio xidant glycosides from edible day lily(Hemerocallis)flowers[J].Journal of Agricultural and Food Chemistry,2002,50(1):87-91.
[6]郎娜,罗红霞.金针菜中黄酮类物质抗氧化性的研究[J].食品研究与开发,2007,28(3):74-77.
[7]王树元.金针菜的药膳兼用[J].中国烹调,1990,(8):47.
[8]8韩志平,张春业,张海霞.黄花菜和3种食用菌营养价值的研究[J].山西大同大学学报,2013,29(5):63-65.
[9]MICHAEL N C,WU W G KUHNER N T.The chlorogenic acids of Hemerocallis[J].Food Chemistry,2009,(95):574-578.
[10]Okinawa K.Agent for preventing diabetes,obesityand hy pertension,comprises dry powder or extract of e.g.Hemerocallis fulva poly gonum cuspidatum,ficuspumila,caesalpinia pulcherrima,wood sor rel andverbena officinalis[P].JP,2004075638A,2003-03-11.
[11]何成雄.萱草花提取液及表皮生长因子对人真皮成纤维细胞增殖的作用[J].中华皮肤科杂志,2004,27(4):218-220.
[12]Tong B,Yang W H,Jia J.Processing Technique of Instant Flavored Daylily[J].Agricultural Science&Technology,2016,17(3):751-755.
[13]Zhang Y J,Cichewicz,Robert H,Nair Muraleedharan G Lipid peroxidation inhibitory compounds from daylily(Hemerocallis fulva)leaves[J].Life Science,2004,75(6):753-763.
[14]翟俊乐,田欢,李孟秋,等.黄花菜抗抑郁作用有效成分的筛选[J].中国食品添加剂,2015,10:93-97.
[15]黄福光.优质金针菜的储藏与加工[J].储藏加工,2012,5(55):266
[16]童斌,杨薇红,洪文龙,等.即食风味金针菜的加工工艺[J].江苏农业科学,2015,43(10):352-355.
[17]牟水元.金针菜采摘加工技术[J].现代农业,2002,(4):17.
[18]佘光俊.天然金针菜汁的生产工艺[J].广州食品工业科技,2000,16(1):14-15.
[19]张先淑,任飞飞.黄花菜金银花复合饮料的研制[J].食品研究与开发,2015,36(24):83-85.
[20]梁彦.金针菜蜂蜜酸奶的研制[J].华北农业科学,2015,54(6):1437-1439.
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