Progress in Research and Application of Phenols and Their Derivatives from Lycium barbarum L.

被引：0

作者：

Ma, Qian ^{[1
]}

Zhang, Lutao ^{[2
]}

Lu, Lu ^{[2
]}

Jin, Bo ^{[2
]}

Liu, Fei ^{[1
]}

Li, Yingping ^{[1
]}

Che, Zhangbin ^{[1
]}

Mi, Jia ^{[2
]}

Yan, Yamei ^{[2
]}

机构：

[1] College of Food Science and Engineering, Ningxia University, Yinchuan

[2] Institute of Wolfberry Engineering Technology, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan

来源：

Shipin Kexue/Food Science | 2024年 / 45卷 / 17期

关键词：

application; extraction; Lycium barbarum L; phenolic compounds; processing; separation; structural characterization;

D O I：

10.7506/spkx1002-6630-20231215-129

中图分类号：

学科分类号：

摘要：

Phenolic compounds are a class of important plant secondary metabolites, which are regarded as prime constituents of nutraceuticals and functional foods due to their various bioactivities. Lycium barbarum L., an excellent tonic used for both medicinal and dietary purposes, is rich in phenolic compounds and their derivatives. This article aims to review recent progress in research on phenolic compounds and their derivatives in L. barbarum L. with respect to their extraction, separation, identification, and analysis methods as well as their bioactivities. Furthermore, it summarizes the current knowledge on the contribution of phenolic substances to the flavor and taste of L. barbarum L. along with their synthesis and metabolism and reviews recent progress in their deep processing and application. Finally, possible solutions to the problems existing in the research and development of phenolic compounds from L. barbarum L. and an outlook on future prospects are proposed. It is our expectation that this review will provide a reference for further exploration of phenolic compounds and derivatives in L. barbarum L., and offer theoretical guidance for the development and utilization of this specialty resource. © 2024 Chinese Chamber of Commerce. All rights reserved.

引用

页码：316 / 325

页数：9

共 70 条

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