|本期目录/Table of Contents|

[1]韩吉平,江宁,诸永志,等.天然虾青素的制备和功能研究进展[J].江苏农业科学,2021,49(8):56-60.
 Han Jiping,et al.Research progress on preparation and function of natural astaxanthin[J].Jiangsu Agricultural Sciences,2021,49(8):56-60.
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天然虾青素的制备和功能研究进展(PDF)
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《江苏农业科学》[ISSN:1002-1302/CN:32-1214/S]

卷:
第49卷
期数:
2021年第8期
页码:
56-60
栏目:
专论与综述
出版日期:
2021-04-20

文章信息/Info

Title:
Research progress on preparation and function of natural astaxanthin
作者:
韩吉平12江宁1诸永志1孙英杰12李大婧1张钟元1李莹1刘小莉1柏宗春3余刚3吴海虹1刘春泉1
1.江苏省农业科学院农产品加工研究所,江苏南京 210014; 2. 江苏大学食品与生物工程学院,江苏镇江 212013;3.江苏省农业科学院农业设施与装备研究所,江苏南京 210014
Author(s):
Han Jipinget al
关键词:
虾青素制备功能
Keywords:
-
分类号:
TS254.1
DOI:
-
文献标志码:
A
摘要:
虾青素属于类胡萝卜素家族的重要成员,是一种天然抗氧化剂,具有良好的清除自由基和屏蔽紫外光的能力。综述了天然虾青素的制备方法,并对不同制备方法的优缺点进行比较与总结。近年研究发现,虾青素具有广泛的生物学效应,本文对天然虾青素在药用和营养方面的潜在应用进行了综述。
Abstract:
-

参考文献/References:

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备注/Memo

备注/Memo:
收稿日期:2020-07-21
基金项目:江苏现代农业产业技术体系项目(编号:JATS[2019]415)。
作者简介:韩吉平(1997—),女,湖北武汉人,硕士研究生,研究方向为生鲜食品保鲜与加工。E-mail:hanjp1997@163.com。
通信作者:江宁,博士,副研究员,研究方向为生鲜食品保鲜与加工。E-mail:jaas_jiangning@163.com。
更新日期/Last Update: 2021-04-20