郭孝萱,张芸丹,邱静,钱永忠

• 1:中国农业科学院农业质量标准与检测技术研究所
• 2:中国农业大学食品学院

摘要(Abstract)：

生姜是世界上重要的调味品之一,同时也是一种广泛应用的药食两用植物,具有较高的营养保健价值。目前对于生姜品质的等级划分往往是依据其外观品质,但是在发展全民营养的时代背景下,依据感官和外表的品质评价已经不能满足消费者追求高品质、高营养的需求,因此建立针对生姜营养品质的等级划分指标体系更符合时代需要。研究表明,生姜活性成分与生姜生理功能有很大关系,因此文章筛选出生姜中具有代表性的活性成分指标包括姜精油、姜酚、姜烯酚和生姜黄酮作为生姜营养品质的评价指标,并对其生物活性进行综述,希望能够为生姜营养品质的等级划分提供依据,为以营养为导向的农业发展提供思路。

关键词(KeyWords)： 生姜;姜精油;姜酚;姜烯酚;姜黄酮

Abstract:

Keywords:

基金项目(Foundation): 中国农业科学院科技创新工程协同创新任务“主要农产品营养品质评价与调控”（CAAS-XTCX20190025）;中国农业科学院创新工程（2019）;; 国家特色蔬菜产业技术体系岗位专家任务（CARS-24-E-04）

作者(Author): 郭孝萱,张芸丹,邱静,钱永忠

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