吴 茜2，刘智勇3，李国文4，刘芳芳2，赵志峰1*
（1.四川大学轻工科学与工程学院，四川成都 610065；
2.四川省雅士科技有限公司，四川成都 610065
3.四川万莲宝食品饮料有限公司，四川巴中 636600；
4.巴中市恩阳区现代农业有限公司，四川巴中 636600）
摘要：莲藕的营养成分丰富，活性物质种类多且功能性强。目前，对莲藕产品的开发研究还处在初级阶段，在深加工领域尤其是功能性产品开发领域的研究仍存在诸多不足，而且随着莲藕产品市场日益繁荣，消费者对产品的功能性需求大幅度增加。因此，深入探究莲藕在功能性产品方面的应用十分重要。本文从莲藕的营养成分、活性物质及其功能特性和产品研究现状三个方面进行阐述，介绍了莲藕产品的开发现状，以期为莲藕功能性产品的的开发和利用提供理论依据和参考价值。
关键词：莲藕；活性物质；功能性；产品
中图分类号：TS254.58 文献标识码：A 文章编号：1674-506X（2020）06-0108-0005
Functional Characteristics of Lotus Root and Analysis of Its Product Development Prospects
WU Qian2, LIU Zhi-yong3, LI Guo-wen4, LIU Fang-fang2, ZHAO Zhi-feng1*
（1.College of Biomass Science and Engineering Sichuan University, Chengdu Sichuan 610065, China;
2.Sichuan Yashi Technology Co., Ltd., Chengdu Sichuan 610065, China;3.Sichuan Wanlianbao Food and Beverage Co., Ltd., Bazhong Sichuan 636600, China;
4.Bazhong Enyang District Modern Agriculture Co., Ltd., Bazhong Sichuan 636600, China）
Abstract：The lotus root is rich in nutritional ingredients, many kinds of active substances and highly functional. At present, the research and development of lotus root products is still in its infancy, and there are still many deficiencies in the research of deep processing, especially in the field of functional product development. With the growing prosperity of lotus root products, consumer demand for functional products has greatly increased. Increase, so it is important to delve into the application of lotus root in functional products. This article expounds three aspects of lotus root nutritional ingredients, active substances and their functional characteristics, and product research status, discusses the functional characteristics of lotus root active substances, and focuses on the current status of the development of lotus root products. Development and utilization provide theoretical basis and reference value.
Keywords：lotus root; active substance; functionality; product
doi：10.3969/j.issn.1674-506X.2020.06-017
收稿日期：2020-04-29
作者简介：吴茜（1994-），女，硕士，助理工程师。研究方向：食品风味化学
*通讯作者
引文格式：吴茜,刘智勇,李国文,等.莲藕的功能特性及其产品开发前景分析[J].食品与发酵科技,2020,56(6):108-112.
