食品与发酵工业 >

2023 , Vol. 49 >Issue 6: 339 - 346

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031733

综述与专题评论

山药营养功能特性及其产品开发现状

  • 林晓丽 ,
  • 郎凯曈 ,
  • 郑宝东 ,
  • 张怡 ,
  • 曾红亮
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  • 1(福建农林大学 食品科学学院,福建 福州,350002)
    2(福建省特种淀粉品质科学与加工技术重点实验室,福建 福州,350002)
    3(中爱国际合作食品物质学与结构设计研究中心,福建 福州,350002)
硕士研究生(曾红亮副教授为通信作者,E-mail:zhlfst@163.com)

收稿日期: 2022-04-06

  修回日期: 2022-05-16

  网络出版日期: 2023-04-14

基金资助

福建省高校领军人才资助计划项目(660160190)

收起

Research progress of functional properties of Chinese yam and development of its products

  • LIN Xiaoli ,
  • LANG Kaitong ,
  • ZHENG Baodong ,
  • ZHANG Yi ,
  • ZENG Hongliang
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  • 1(College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China)
    2(Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou 350002, China)
    3(China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, China)

Received date: 2022-04-06

  Revised date: 2022-05-16

  Online published: 2023-04-14

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摘要

我国山药主要分布在南部和东部地区,主要分为薯蓣、参薯、山薯、褐苞薯蓣和日本薯蓣。山药属于药食同源食物,不仅含有淀粉、蛋白质、脂肪、游离氨基酸、维生素、矿物质等营养成分,还有多糖、皂苷、尿囊素、多酚、蛋白肽、黄酮类物质等活性成分,因此,山药具有降血糖、降血脂、抗氧化、抗衰老、免疫调节、抗肿瘤、保护神经系统、调节肠道菌群等功能特性。由于山药营养价值高,目前主要被加工成淀粉制食品(如面条、面包、饼干等)、饮料制品(如原汁饮料、复合型饮料、发酵饮料、固体饮料等)和其他食品(如脆片、罐头、果酱、果冻等)。该文对山药的分类、功能特性及其作用机制、山药产品开发现状进行了综述,并对山药产业开发瓶颈及研究方向进行了展望,以期为山药功能特性的研究和产品开发提供理论依据。

关键词： 山药; 分类; 营养成分; 营养功能; 产品开发

本文引用格式

林晓丽 , 郎凯曈 , 郑宝东 , 张怡 , 曾红亮 . 山药营养功能特性及其产品开发现状[J]. 食品与发酵工业, 2023 , 49(6) : 339 -346 . DOI: 10.13995/j.cnki.11-1802/ts.031733

Abstract

Chinese yam, also known as Dioscorea opposita, is mainly distributed in the eastern and southern regions of China, which can be divided into five groups, including Dioscorea polystachya Turcz., Dioscorea alata Linn., Dioscorea fordii Prain et Burk., Dioscorea persimilis Prmn et Burk., and Dioscorea japonica Thunb.. Chinese yam is a kind of food with a homology of medicine and food. It contains not only nutritional ingredients such as starch, protein, fat, free amino acids, vitamins, and minerals but also functional components, such as polysaccharides, diosgenin, allantoin, polyphenols, protein-peptide, and flavonoid. Therefore, Chinese yam shows some functional properties, such as lowering blood sugar, lowering blood lipids, resisting oxidation, resisting ageing, regulating immunity, resisting tumors, protecting the nervous system, and regulating intestinal flora, etc. Because of its high nutritional value, Chinese yam is mainly processed into starch food (such as noodles, bread, biscuits, etc.), beverage products (such as raw juice beverages, compound beverages, fermented beverages, solid beverages, etc.), and other foods (such as chips, canned, jam, jelly, etc.). In this article, the classification, functional properties, and mechanism of the Chinese yam and the present situation of Chinese yam products development were summarized, and the development bottleneck and research direction of the Chinese yam industry prospected to provide a theoretical basis for the research of Chinese yam functional properties and products development.

Key words： Chinese yam; classification; nutritional components; nutritional function; products development

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