菊苣的营养成分及其在食品工业中的应用进展-食品安全质量检测学报-CSCIED科技核心评价数据库-手机版

菊苣的营养成分及其在食品工业中的应用进展

Nutritional components of Cichorium intybus L. and its application progress in the food industry

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DOI	10.19812/j.cnki.jfsq11-5956/ts.20250115001
刊名	食品安全质量检测学报 Journal of Food Safety and Quality
年，卷(期)	2025, 16(9)
作者	陆云, 何余堂, 周欣欣, 解玉梅, 李雨佳, 邵玲玲, 刘贺,
作者单位	渤海大学食品科学与工程学院; 辽宁省农产品加工减排增效与资源综合利用重点实验室
摘要	菊苣是一种药用价值高、用途广泛的植物。菊苣的根、茎、叶、种子营养丰富且具有多种健康益处, 对调节血糖、减肥、抗疟疾和预防心血管疾病具有良好效果。菊苣根富含菊粉, 菊粉是一种主要由果糖单元组成的多糖, 还含有少量单糖, 以及绿原酸和倍半萜内酯等生物活性化合物, 具有调节、改善胃肠功能, 平衡血糖代谢, 改善血脂代谢, 降低血压, 增强免疫力, 抗氧化、抗疲劳作用等功能。菊苣可加工成多种产品, 如根茶、面包、功能食品、糖替代品等。本文综述了菊苣的营养组成、功能特性, 以及其在食品工业中的应用研究进展, 根据菊苣在食品工业应用存在的问题, 提出了解决策略, 可为菊苣产业的发展提供参考。
Abstract	Cichorium intybus L. is a plant with high medicinal value and wide range of uses. The roots, stems, leaves and seeds of Cichorium intybus L. are highly nutritious and have a wide range of health benefits, such as regulating blood sugar, weight loss, combating malaria and preventing cardiovascular disease. Cichorium intybus L. root is rich in inulin, a polysaccharide composed mainly of fructose units, but also contains a small amount of monosaccharides, as well as chlorogenic acid and sesquiterpene lactones and other biologically active compounds, which have the function of regulating and improving gastrointestinal function, balancing blood glucose metabolism, improving lipid metabolism, lowering blood pressure, strengthening the immune system, antioxidant, anti-fatigue effects and other functions. Cichorium intybus L. can be processed into a variety of products, such as root tea, bread, functional foods, sugar substitutes and so on. This paper summarized the nutritional composition, functional characteristics, and research progress of Cichorium intybus L. in the food industry, and proposed solutions based on the problems existing in the application of Cichorium intybus L. in the food industry, which can provide reference for the development of the Cichorium intybus L. industry.
关键词	菊苣；营养成分；食品工业
KeyWord	Cichorium intybus L.; nutrient composition; food industry
基金项目
页码	65-73

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引用本文

陆云, 何余堂*, 周欣欣, 解玉梅, 李雨佳, 邵玲玲, 刘贺*. 菊苣的营养成分及其在食品工业中的应用进展 [J]. 食品安全质量检测学报. 2025; 16; (9). 65 - 73.

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