| 百合色泽变化机制及控制的研究进展 |
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| 引用本文： | 杨莉萍,郭旭东,姬捷,胡慧芳,席少阳,黄钰芳,马晓辉,晋玲. 百合色泽变化机制及控制的研究进展[J]. 中草药, 2023, 54(6): 1978-1985 |
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| 作者姓名： | 杨莉萍 郭旭东 姬捷 胡慧芳 席少阳 黄钰芳 马晓辉 晋玲 |
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| 作者单位： | 甘肃中医药大学药学院, 甘肃兰州 730000;甘肃中医药大学药学院, 甘肃兰州 730000;西北中藏药省部共建协同创新中心, 甘肃兰州 730000;陇药产业创新研究院, 甘肃兰州 730000;甘肃省珍稀中药资源评价与保护利用工程研究中心, 甘肃兰州 730000 |
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| 基金项目： | 道地药材生态种植及质量保障项目（国中医药科技 [2020] 153号）；甘肃道地药材产业关键技术及其组方的基础与开发应用研究（GSSYLXM-05）；中央本级重大增减支项目（2060302）；财政部和农业农村部：国家现代农业产业技术体系资助（CARS-21）；兰州百合综合质量评价体系及质量标准的建立（2022KCZD-6） |
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| 摘 要： | 百合作为药食同源之品，因具有较高的药用、食用和经济价值而备受关注。长期以来，褐变、紫红色变的色泽变化问题影响着百合的贮藏加工以及品质。研究百合的色变机制和防控技术，对保持百合营养价值和色泽特性、延长货架贮藏期、保障品质、提高消费者接受度具有重要意义。因此，通过对百合色变机制、控制技术及色变对其造成的影响进行综述，为百合色泽变化控制技术的研究和应用发展提供参考。
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| 关 键 词： | 百合 褐变 酶促褐变 非酶促褐变 紫红色变 色变机制 控制技术 |
| 收稿时间： | 2022-09-18 |
Research progress on mechanism of Lilii Bulbus color change and control |
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| YANG Li-ping,GUO Xu-dong,JI Jie,HU Hui-fang,XI Shao-yang,HUANG Yu-fang,MA Xiao-hui,JIN Ling. Research progress on mechanism of Lilii Bulbus color change and control[J]. Chinese Traditional and Herbal Drugs, 2023, 54(6): 1978-1985 |
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| Authors: | YANG Li-ping GUO Xu-dong JI Jie HU Hui-fang XI Shao-yang HUANG Yu-fang MA Xiao-hui JIN Ling |
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| Affiliation: | School of Pharmacy, Gansu University of Chinese Medicine, Lanzhou 730000, China;School of Pharmacy, Gansu University of Chinese Medicine, Lanzhou 730000, China;Northwest Collaborative Innovation Center for Traditional Chinese Medicine Co-constructed by Gansu Province & Ministration of Education, Lanzhou 730000, China;Gansu Pharmaceutical Industry Innovation Research Institute, Lanzhou 730000, China;Gansu Research Center for Evaluation, Protection and Utilization of Rare Chinese Medicine Resources, Lanzhou 730000, China |
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| Abstract: | Baihe (Lilii Bulbus), as a homologous product of medicine and food, has attracted much attention because of its high medicinal, edible and economic value. For a long time, the color change of browning and violet-red has affected the storage, processing and quality of Lilii Bulbus. Studying the color change mechanism and prevention and control technology is of great significance to maintain the nutritional value and color characteristics of Lilii Bulbus, prolong the shelf life, ensure the quality and improve consumer acceptance. Therefore, the mechanism of color change, control technology and the effect of color change on Lilii Bulbus were reviewed in this paper, with view to providing reference for the research and application of color change control technology of Lilii Bulbus. |
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| Keywords: | Lilii Bulbus browning enzymatic browning non-enzymatic browning violet-red color change color change mechanism control technology |
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