栀子果功能性成分研究进展

被引：24

作者：

齐雅静 ^{[1
]}

顾军强 ^{[1
]}

王立 ^{[1
]}

钱海峰 ^{[1
]}

张晖 ^{[1
]}

齐希光 ^{[1
]}

李柱 ^{[2
]}

陈悦 ^{[3
]}

机构：

[1] 江南大学食品学院,食品科学与技术国家重点实验室

[2] 阿斯利康制药有限公司

[3] 纽迪希亚制药(无锡)有限公司

来源：

食品工业科技 | 2013年 / 34卷 / 14期

关键词：

栀子果; 京尼平苷; 藏红花素; 生理活性; 分离纯化;

D O I：

10.13386/j.issn1002-0306.2013.14.022

中图分类号：

R284.1 [化学分析与鉴定];

学科分类号：

100804 [中药化学];

摘要：

栀子果是茜草科植物栀子的果实,通常被用作一种传统的中药。现代研究发现,栀子果中含有大量环烯醚萜、藏红花素、有机酸和黄酮等化合物,具有多种生物活性。本文综述了近三年来对栀子果中功能性成分的分离纯化以及生理活性的研究,为栀子果的全面综合利用提供参考。

引用

页码：363 / 369

页数：7

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