| 蒲公英在食品中的开发与应用 |
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| 引用本文： | 袁荣高,张克田,胡玉涛.蒲公英在食品中的开发与应用[J].安徽农业科学,2007,35(6):1797-1799. |
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| 作者姓名： | 袁荣高 张克田 胡玉涛 |
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| 作者单位： | 1. 江苏省联合职业技术学院连云港中医药分院,江苏连云港,222006;2. 华中农业大学食品科技学院,湖北武汉,430070 |
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| 摘 要： | 蒲公英既是传统的营养保健野菜,又是常用的中药材,富含多种营养元素及保健功能因子,有很大的开发价值.就蒲公英的营养成分及在食品中的应用现状作一阐述,为蒲公英在食品中的深度开发提供理论参考.
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| 关 键 词： | 蒲公英 营养成分 食品 |
| 文章编号： | 0517-6611（2007）06-01797-03 |
| 修稿时间： | 2006-12-05 |
Research and Application of Taraxacum mongolicum in Food Exploitation |
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| YUAN Rong-gao et al.Research and Application of Taraxacum mongolicum in Food Exploitation[J].Journal of Anhui Agricultural Sciences,2007,35(6):1797-1799. |
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| Authors: | YUAN Rong-gao |
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| Institution: | Jiangsu Union Technical Insititute, Lian Yungang Traditional Chinese Medicine College,Lianyungang,Jiangsu 222006 |
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| Abstract: | As a traditional Chinese medicinal herb,Taraxacum mongolicum has been widely used both in medicine and food.In this article some researches on its nutritional component and application in food were mainly summarized.Also some references can be supplied to the further exploitation of Taraxacum mongolicum. |
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| Keywords: | Taraxacum mongolicum Hand-Mazz Nutritional component Food |
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