摘要
槟榔是海南的特色农产品.槟榔中含有槟榔碱、多糖、多酚等多种化学成分,具有降低血压、促进消化、抑制肝损伤、抗炎、抗过敏等作用.近年来,国内外在槟榔的加工利用方面有一定的研究,其加工可有效延长槟榔贮存时间,提高产品附加值.槟榔加工方式主要包括传统土炉干燥、热风干燥、微波干燥、炮制等,其会对槟榔化学成分的含量变化产生一定的影响.文章综述近20年来,不同加工方式对槟榔化学成分影响的研究进展,对槟榔的进一步开发利用、槟榔产业高质量发展具有一定的参考价值.
Abstract
Areca nut is a characteristic agricultural product of Hainan.Areca nut contains areca alkaloid,polysaccharide,polyphenol and other chemical components,which have the effects of reducing blood pressure,promoting digestion,inhibiting liver damage,anti-inflammatory,anti-allergy and so on.In recent years,there have been some researches on the processing and utilization of areca nut at home and abroad,which could effectively prolong the storage time of areca nut and increase the added value of product.The processing methods of areca nut mainly include traditional soil oven drying,hot air drying,microwave drying,auxiliary materials processing and processing,which will have a certain effect on the change of chemical components of areca nut.This paper reviews the research progress on effect of different processing methods on the chemical components of areca nut in the past twenty years,which has certain reference value for the further development and utilization of areca nut and the high-quality development of areca nut industry.
基金项目
三亚中国农科院国家南繁研究院南繁专项(ZDXM2302)
中国农科院农产品加工研究所创新工程院所重点任务项目(CAAS-ASTIP-G2022-IFST-04)
NETL
NSTL
万方数据