石斛属植物化学成分的研究进展
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  • 英文篇名:Research Progress on Chemical Components of Plants of Dendrobium Sw.
  • 作者:王东晖 ; 范蓓 ; 孙晶 ; 刘佳萌 ; 孙玉凤 ; 戴小枫
  • 英文作者:WANG Dong-hui;FAN Bei;SUN Jing;LIU Jia-meng;SUN Yu-feng;DAI Xiao-feng;Institute of Agro-products Processing Science and Technology,Chinese Academy of Agricultural Sciences;
  • 关键词:石斛属 ; 化学成分 ; 多糖 ; 生物碱
  • 英文关键词:Dendrobium Sw.;;chemical component;;polysaccharide;;alkaloid
  • 中文刊名:ZGWY
  • 英文刊名:Food and Nutrition in China
  • 机构:中国农业科学院农产品加工研究所;
  • 出版日期:2019-03-28
  • 出版单位:中国食物与营养
  • 年:2019
  • 期:v.25;No.235
  • 基金:现代农业产业技术体系建设专项资金资助(项目编号:中药材体系CARS-21);; 农产品质量安全风险评估项目(项目编号:GJFP2018011)
  • 语种:中文;
  • 页:ZGWY201903003
  • 页数:7
  • CN:03
  • ISSN:11-3716/TS
  • 分类号:13-19
摘要
综述了石斛属植物的营养成分和功能成分的研究进展,为石斛属植物在食品、药品领域的深度开发提供科学依据。
        This article reviewed research progress on chemical constituents of plants of Dendrobium Sw.,including nutritional and functional components to afford scientific basis for development of plants of Dendrobium Sw. in food and medicine fields.
引文
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