| 橄榄功能成分及其抗氧化作用研究进展 |
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| 引用本文： | 林玉芳,陈清西. 橄榄功能成分及其抗氧化作用研究进展[J]. 热带作物学报, 2010, 31(1): 158-163. DOI: 10.3969/j.issn.1000-2561.2010.01.030 |
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| 作者姓名： | 林玉芳 陈清西 |
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| 作者单位： | 福建农林大学园艺学院,福建福州,350002 |
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| 基金项目： | 台湾果树新品种与品质控制新技术引进创新 |
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| 摘 要： | 橄榄果实中富含丰富的营养功能成分,包括蛋白质、脂肪酸、挥发性芳香物质、有机酸、氨基酸、酚类物质等,与橄榄的药理功效具有密切的关系。橄榄中的多酚氧化酶(PPO)、超氧化物歧化酶(SOD)等具有抗氧化能力。本文综述了橄榄的功能成分以及抗氧化作用,以期为橄榄的进一步研究提供参考依据。
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| 关 键 词： | 橄榄 功能成分 抗氧化 |
Developments of Functional Ingredients and Anti-oxidation from Chinese Olive (Canarium album L.) |
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| Lin Yufang and Chen Qingxi. Developments of Functional Ingredients and Anti-oxidation from Chinese Olive (Canarium album L.)[J]. Chinese Journal of Tropical Crops, 2010, 31(1): 158-163. DOI: 10.3969/j.issn.1000-2561.2010.01.030 |
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| Authors: | Lin Yufang and Chen Qingxi |
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| Affiliation: | Lin Yufang,Chen Qingxi College of Horticulture,Fujian Agriculture , Forestry University,Fuzhou 350002. |
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| Abstract: | Fruit of Chinese olive (Canarium album L.) contain numerous functional ingredients, such as proteins, fatty acid, volatile aromatic substances, organic acid, amino acid and phenolic compounds and so on, which are related with pharmacological effects. The PPO and SOD in Chinese olive have superoxide anion free radicals and antioxidant activities. The developments of functional ingredients and their anti-oxidation in Chinese olive are reviewed to provide references for further study of Chinese olive in its fu... |
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| Keywords: | Canarium album L functional ingredients anti-oxidation |
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