【摘要】 螺旋藻是一种富含多种营养物质的纯天然食品,其中含有γ-亚麻酸、维生素、矿物质和微量元素等对人体非常有用的营养素,另外藻多糖、不饱和脂肪酸、藻胆蛋白、β-胡萝卜素和超氧化物歧化酶(SOD)等生物活性物质的含量也十分丰富,可提高人体免疫力,起到辅助治疗疾病,具有抗癌、抗病毒等作用,是天然的保健食品。目前,关于螺旋藻的研究开发已经引起广泛关注,成为该领域研究的热点。对螺旋藻的生物特性、功能及其应用进行阐述,同时对其在未来的研究开发前景进行了展望,提取螺旋藻多糖、多酚等生物活性物质,其应用于果蔬、水产品的保鲜及抗氧化试验,将是下一步研究的重点,以期为螺旋藻的开发研究提供参考依据。更多还原

【Abstract】 Spirulina is a rich variety of nutrient pure natural food, which contains γ-linolenic acid, vitamins, minerals and trace elements such as the human body is very useful nutrients, the other algae polysaccharide, unsaturated fatty acids,phycobiliprotein, β-carotene, superoxide dismutase(SOD) and other bioactive substances are also very rich, which can improve the body’s immune system, play an adjuvant treatment of disease, with anti-cancer, anti-virus and other effects,and it is a natural health food. At present, the research and development of spirulina have attracted wide attention and become a hotspot in this field. In this paper, the biological characteristics, function and application of spirulina are discussed. At the same time, the prospect of future research and development is prospected, and the bioactive substances such as polysaccharide and polyphenol of spirulina are extracted and applied to fruits and vegetables. Preservation and antioxidant test will be the focus of our next study, with a view to the development of spirulina research to provide a basis for reference.更多还原