绿豆功能活性及应用研究进展

Research progress on functional activity and application of mung bean

中文关键词:  绿豆  黄酮  多糖  多肽  功能活性

英文关键词:mung bean  flavones  polysaccharide  polypeptide  functional activity

中文摘要:

      绿豆是一种在温带、亚热带地区广泛种植的豆类植物, 在我国已有两千多年的栽培历史, 其产量和出口量均居世界首位。绿豆富含多种优质蛋白、氨基酸、维生素、膳食纤维以及钙、镁、铁、锌、磷等多种微量元素, 绿豆也富含20多种生物活性物质, 如多糖、黄酮、多肽、甾醇、酚类、有机酸等, 具有抗氧化、抑菌、降血糖、提高免疫力、降低胆固醇等多种活性功效。本文综述了近年来国内外关于绿豆中黄酮、多糖、多肽等活性成分的研究情况, 主要包括提取方法以及活性应用等方面, 以期为推进绿豆高值化利用、促进绿豆深加工产业发展及杂粮功能食品开发提供理论依据。

英文摘要:

      Mung bean is a legume plant widely grown in temperate and subtropical regions. It has been cultivated in China for more than 2,000 years, and its output and export volume rank first in the world. Mung bean is rich in a variety of high-quality protein, amino acids, vitamins, dietary fiber, and calcium, magnesium, iron, zinc, phosphorus and other trace elements. Mung bean is also rich in more than 20 bioactive substances such as polysaccharides, flavonoids, peptides, sterols, phenols, organic acids and so on, with antioxidant, antibacterial, lower blood sugar, improve immunity, lower cholesterol and other active effects. This paper reviewed the research status of active ingredients such as flavonoids, polysaccharides, and peptides in mung bean at home and abroad in recent years, including extraction methods and active applications, in order to provide a theoretical basis for promoting the use of high value of mung bean and the development of the deep processing industry of mung bean and multi-grain functional food.