谭静,姜子涛,李荣

• 1:天津商业大学生物技术与食品科学学院天津市食品生物技术重点实验室

摘要(Abstract)：

龙蒿是西方饮食中非常受欢迎的调味香辛料,近年来它的生物活性作用更是引起了食品工作者的广泛关注,其在食品中的应用也日益拓展。文章综述了龙蒿精油的提取方法和理化性质,龙蒿的化学成分和生物活性物质,及其在食品中的应用等方面的研究进展。此外,还对龙蒿在中国的应用前景进行了展望。

关键词(KeyWords)： 龙蒿;香辛料;生物活性;食品;应用前景

Abstract:

Keywords:

基金项目(Foundation): 天津市高校科技发展基金资助项目

作者(Author): 谭静,姜子涛,李荣

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