浙江农业学报 ›› 2023, Vol. 35 ›› Issue (8): 1960-1974.DOI: 10.3969/j.issn.1004-1524.20230387

• 综述 • 上一篇    下一篇

苦荞麦“品、质、效、用”的多维评价及其活性成分高值化利用的研究进展

王迪1(), 杨汉梅2, 李阳倩3, 贾梦婷1, 邹亮4,*(), 杨帆5,*()   

  1. 1.成都中医药大学 药学院,西南特色中药资源国家重点实验室,四川 成都 611137
    2.四川大学 生物治疗国家重点实验室,四川 成都 610041
    3.成都中医药大学 资产与实验室管理处,四川 成都 610106
    4.成都大学 农业农村部杂粮加工重点实验室,四川 成都 610106
    5.成都中医药大学 教务处,四川 成都 611137
  • 收稿日期:2023-03-27 出版日期:2023-08-25 发布日期:2023-08-29
  • 作者简介:王迪(1992—),男,黑龙江哈尔滨人,硕士,实验师,研究方向为中药新型给药系统与功能性食品研究与开发。E-mail: diwang1992@126.com
  • 通讯作者: *邹亮,E-mail: zouliangcdu@126.com;杨帆,E-mail: 961934142@qq.com
  • 基金资助:
    国家社会科学基金(CGA220304);四川省科技创新苗子工程资助项目(MZGC20230055);农业农村部杂粮加工重点实验室开放基金(2021CC003);成都中医药大学“杏林学者”学科人才科研提升计划苗圃人才专项(MPRC2022017)

Multidimensional evaluation of “variety, quality, efficiency and application” of Tartary buckwheat and research progress of high-value utilization of active ingredients

WANG Di1(), YANG Hanmei2, LI Yangqian3, JIA Mengting1, ZOU Liang4,*(), YANG Fan5,*()   

  1. 1. State Key Laboratory of Traditional Chinese Medicine Resources in Southwest China, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
    2. State Key Laboratory of Biotherapy, Sichuan University, Chengdu 610041, China
    3. Asset and Laboratory Management Department, Chengdu University of Traditional Chinese Medicine, Chengdu 610106, China
    4. Key Laboratory of Grain Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China
    5. Teaching Affairs Office, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
  • Received:2023-03-27 Online:2023-08-25 Published:2023-08-29

摘要:

苦荞麦被誉为“五谷之王”,是中国药食同源文化的典型体现,其富含氨基酸、维生素、生物类黄酮等多种功效成分,具有极高的营养价值和药用价值。文章重点对苦荞麦的品种、品质、药效、应用进行系统阐述与评价,同时对近年来苦荞活性成分高值化利用的研究方法与策略进行全面综述。旨在为苦荞产业、食品保健和医药研发等领域提供有价值的参考。

关键词: 苦荞, 药食同源, 品种, 品质, 药效, 应用, 活性成分, 高值化

Abstract:

Tartary buckwheat, known as the “king of five grains”, is a typical embodiment of the homologous culture of Chinese medicine and food. It is rich in amino acids, vitamins, biological flavonoids and other functional components, and has extremely high nutritional and medicinal value. In this paper, the varieties, quality, efficacy and application of Tartary buckwheat were systematically described and evaluated. Meanwhile, the research methods and strategies of high-value utilization of active ingredients in Tartary buckwheat in recent years were comprehensively reviewed. The aim is to provide valuable reference for Tartary buckwheat industry, food health care and medicine research and development.

Key words: Tartary buckwheat, medicine and food homology, variety, quality, efficacy, application, active ingredient, high value normalization

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