[1]孔天宇,赵岩,苗风收,等.芦笋活性成分、生物功能及应用研究进展[J].北方园艺,2025,(17):132-140.[doi:10.11937/bfyy.20244961]
　KONG Tianyu,ZHAO Yan,MIAO Fengshou,et al.Research Progress on Nutritional Composition，Biological Activity and Application of Asparagus[J].Northern Horticulture,2025,(17):132-140.[doi:10.11937/bfyy.20244961]
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芦笋活性成分、生物功能及应用研究进展

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 期数: 2025年17 页码: 132-140 栏目: 出版日期: 2025-09-15
Title:
Research Progress on Nutritional Composition，Biological Activity and Application of Asparagus
文章编号:
1001-0009(2025)17-0132-09
作者:
孔天宇1; 赵岩1; 苗风收2; 和法涛1; 初乐1
（1.中华全国供销合作总社 济南果品研究所，山东 济南 250014；2.菏泽巨鑫源食品有限公司，山东 菏泽 274400）
Author(s):
KONG Tianyu1; ZHAO Yan1; MIAO Fengshou2; HE Fatao1; CHU Le1
(1.Jinan Fruit Research Institute，China Supply and Marketing Cooperatives，Jinan,Shandong 250014；2.Heze Juxinyuan Food Co.Ltd.，Heze,Shandong 274400)
关键词:
芦笋; 皂苷; 非热加工; 生物功能; 开发产品
Keywords:
asparagus; saponins; non thermal processing; biological function; develop products
分类号:
S 567.2
DOI:
10.11937/bfyy.20244961
文献标志码:
A
摘要:
芦笋作为一种活性成分丰富，生物功能强大的草本植物，长期以来深受消费者喜爱，在食品加工和药理分析领域广泛应用。基于此，首先对芦笋中的风味成分、蛋白质、皂苷等活性成分进行概述，随后对比了热加工和非热加工对芦笋品质的影响。此外，探讨了芦笋中活性成分与其生物功能之间的关系。随着加工技术的提升，芦笋产品的开发领域不断拓宽，展现出巨大的市场潜力。最后，对芦笋开发存在的问题与未来发展进行展望。通过对以上内容的综述，以期为未来芦笋的研究开发提供参考依据。
Abstract:
Asparagus，as an herb with rich active ingredients and powerful biological functions，has long been loved by consumers and is widely used in food processing and pharmacological analysis.Based on this，this study first summarized the flavor components，proteins，saponins and other active components in asparagus，and then compared the effects of hot processing and non hot processing on the quality of asparagus.In addition，the relationship between the active components in asparagus and their biological functions was discussed.With the improvement of processing technology，the field of asparagus product development continues to expand，showing a huge market potential.Finally，the existing problems and future development of asparagus development were prospected,in order to provide reference for the research and development of asparagus in the future.

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备注/Memo

第一作者简介：孔天宇（1998-），男，硕士，助理研究员，现主要从事农产品深加工等研究工作。E-mail：kty980804@163.com.责任作者：初乐（1987-），女，硕士，副研究员，现主要从事农产品深加工等研究工作。E-mail：785536270@qq.com.基金项目：山东省技术创新引导计划资助项目（中央引导地方科技发展基金）（YDZX2024133）；山东省重点研发计划资助项目（2022TZXD007）；国家重点研发计划资助项目（2022YFD2100802-1）。收稿日期：2024-12-16

更新日期/Last Update: 2025-10-10