[1]贺志荣.肉豆蔻油提取工艺及其功能作用研究进展[J].中国调味品,2019,(07):188-190.
　Research Progress on Extraction Technology and Functions of Nutmeg Oils[J].CHINA CONDIMENT,2019,(07):188-190.
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肉豆蔻油提取工艺及其功能作用研究进展()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年07期
页码:
188-190
栏目:
出版日期:
2019-07-20

文章信息/Info

Title:
Research Progress on Extraction Technology and Functions of Nutmeg Oils
作者:
贺志荣
文献标志码:
A
摘要:
肉豆蔻油是肉豆蔻的主要功能成分，具有抗氧化、抑菌、抗癌、保肝等多种功能作用，在食品、医药、日化和卫生等领域有广阔的应用前景。本文梳理概述我国肉豆蔻油提取工艺及其功能作用研究进展，展望其研究方向，为肉豆蔻油功能产品的开发应用及肉豆蔻油的进一步研究提供依据和参考。
Abstract:
Nutmeg oil is the main functional component of nutmeg. It has many functions such as anti-oxidation, anti-bacteria, anti-cancer and liver protection , and has broad application prospects in the fields of food, medicine, daily chemical and health. This paper summarized the research progress on the extraction technology and functional effects of nutmeg oil in China, and prospected its research directions, which provided the basis and reference for the development and application of nutmeg oil functional products and the further research on the nutmeg oil.
更新日期/Last Update: 2020-06-22