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藤茶黄酮生物活性及其在食品领域的应用研究进展

  • 梅声琪 ,
  • 李紫依 ,
  • 颜囿伊 ,
  • 侯光骞 ,
  • 张驰 ,
  • 商龙臣 ,
  • 陈帅
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  • 1(湖北民族大学 生物与食品工程学院,湖北 恩施,445000)
    2(硒资源研究与生物应用湖北省重点实验室(湖北民族大学),湖北 恩施,445000)
    3(武汉大学 公共卫生学院,湖北 武汉,430071)
第一作者:硕士研究生(商龙臣讲师为通信作者,E-mail:2021021@hbmzu.edu.cn)

收稿日期: 2025-06-10

  修回日期: 2025-07-15

  网络出版日期: 2025-12-15

基金资助

湖北省自然科学基金项目(2024AFD079);湖北省重点研发计划项目(2023BBB005);湖北民族大学2024年研究生科研创新项目(MYK2024089)

Research progress on bioactivity of vine tea flavonoids and their applications in food field

  • MEI Shengqi ,
  • LI Ziyi ,
  • YAN Youyi ,
  • HOU Guangqian ,
  • ZHANG Chi ,
  • SHANG Longchen ,
  • CHEN Shuai
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  • 1(College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China)
    2(Hubei Key Laboratory of Selenium Resource Research and Biological Application (Hubei Minzu University), Enshi 445000, China)
    3(School of Public Health, Wuhan University, Wuhan 430071, China)

Received date: 2025-06-10

  Revised date: 2025-07-15

  Online published: 2025-12-15

摘要

藤茶黄酮是显齿蛇葡萄嫩枝叶中的主要活性成分,具有抗炎、抗氧化、抗肿瘤等多种生物活性,在食药领域展现出广阔的应用前景。尽管相关研究已取得诸多成果,当前对藤茶黄酮的功能与应用仍缺乏系统性综述。该文系统梳理了藤茶黄酮的主要成分、生物活性方面的研究进展及其在食品领域的应用成果,重点探讨了藤茶黄酮在提升食品品质、构建递送系统、功能性包装材料开发以及延长食品贮存期等方面的作用机制和实际应用。该文不仅为藤茶的精深加工及其功能性食品的开发提供了理论依据与路径参考,也为进一步探索其活性成分之间的协同效应奠定了一定的研究基础。

本文引用格式

梅声琪 , 李紫依 , 颜囿伊 , 侯光骞 , 张驰 , 商龙臣 , 陈帅 . 藤茶黄酮生物活性及其在食品领域的应用研究进展[J]. 食品与发酵工业, 2025 , 51(22) : 420 -429 . DOI: 10.13995/j.cnki.11-1802/ts.043539

Abstract

Vine tea flavonoids, the primary bioactive compounds found in the shoots and leaves of Ampelopsis grossedentata, possess a range of biological activities, including anti-inflammatory, antioxidant, and anti-tumor properties.These flavonoids show great promise for applications in both the food and pharmaceutical industries.Despite notable advancements in related research, a comprehensive review of the functions and applications of vine tea flavonoids remains scarce.This article offers a thorough overview of the current research on the key components and bioactivities of vine tea flavonoids, as well as their potential applications in the food industry.The focus is on the mechanisms and practical uses of vine tea flavonoids in enhancing food quality, developing novel delivery systems, creating functional packaging materials, and extending food shelf life.Furthermore, this study not only establishes a theoretical foundation and technical pathways for the intensive processing of Ampelopsis grossedentata and the development of its functional foods but also lays crucial groundwork for further exploration of synergistic effects among its bioactive components.

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