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微生物:Chenpi制造,生物转化和生理效应的驱动因素
Yanjiao Fu1, Chao Wang1, Zhipeng Gao2
1Longping Branch, College of Biology, Hunan University, Changsha 410125, China; Hunan Agriculture Product Processing Institute; Dongting Laboratory; Hunan Academy of Agricultural Sciences, Changsha 410125, China.
Food chemistry
|October 25, 2024
概括
微生物显著影响陈皮 (老皮) 制造及其健康益处. 本综述探讨了微生物的作用,产品开发,并科学评估了陈皮.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 药理学 药理学是指药理学的学科.
背景情况:
- 陈皮 (陈熟的皮) 有广泛的传统食用和药用用途.
- 最近的研究强调了陈皮的多种生理效应.
- 在了解陈皮的制造,化学成分和作用机制方面存在差距.
研究的目的:
- 审查微生物对陈皮制造和生物转化的影响.
- 总结陈皮的生理效应和产品开发.
- 为了科学评估陈皮的"老化时间更长,质量更好"的说法.
主要方法:
- 综合性文献综述,重点关注微生物影响.
- 对陈皮的化学成分和生理效应的分析.
- 科学评估老化时间与陈皮质量.
主要成果:
- 微生物活动对于陈皮的生物转化和发育至关重要.
- 目前的研究在了解微生物的作用和机制方面存在局限性.
- 关于衰老和质量的传统信念得到了科学评估.
结论:
- 微生物在陈皮的有益性质和生产中起着至关重要的作用.
- 需要进一步的研究来阐明微生物机制并优化制造.
- 为陈皮产业的进步和质量控制提供了科学基础.
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