李晋杰,姜子涛,李荣

• 1:天津商业大学生物技术与食品科学学院
• 2:天津市食品生物技术重点实验室

摘要(Abstract)：

姜黄是一种具有较高食用和药用价值的天然调味香料,其挥发油富含姜黄酮、姜黄烯等。综述了姜黄挥发油的化学成分、提取方法、生物活性,并对其应用前景进行了展望。

关键词(KeyWords)： 姜黄挥发油;化学成分;提取方法;生物活性

Abstract:

Keywords:

基金项目(Foundation): 天津市高校科技发展基金计划项目资助(20110608)

作者(Author): 李晋杰,姜子涛,李荣

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