牛蒡根营养价值与开发利用研究进展

doi:10.11923/j.issn.2095-4050.cjas2024-0083

农学学报 ›› 2025, Vol. 15 ›› Issue (6): 85-91.doi: 10.11923/j.issn.2095-4050.cjas2024-0083

• 农业工程农业机械生物技术食品科学 • 上一篇下一篇

牛蒡根营养价值与开发利用研究进展

杜付荣(), 李可, 赵明明, 胡新燕, 李小珊, 苏在兴, 黄忠勤, 陈晓光()

江苏徐淮地区徐州农业科学研究所，江苏徐州 221131

收稿日期:2024-05-08 修回日期:2024-08-02 出版日期:2025-06-20 发布日期:2025-06-18
通讯作者:
陈晓光，男，1983年出生，山东泰安人，研究员，博士，主要从事作物高产优质生理机制及其调控技术研究。通信地址：221131 江苏徐州贾汪区鲲鹏北路2号徐州市农业科学院，E-mail：gcx-1983@163.com。
作者简介:
杜付荣，女，1996年出生，山东临沂人，研究实习员，硕士，研究方向：根茎类特色作物产量和品质形成。通信地址：221131 江苏徐州贾汪区鲲鹏北路2号徐州市农业科学院，E-mail：furongdu81@163.com。
基金资助:
江苏省农业种质资源保护与利用平台“根茎类作物种质资源库”(JSGB2018-03); 农业农村部“甘薯生物学与遗传育种重点实验室”开放课题“牛蒡绿色生产技术研究与示范”(XK2020001)

Research Progress on Nutritional Value and Development and Utilization of Burdock Root

DU Furong(), LI Ke, ZHAO Mingming, HU Xinyan, LI Xiaoshan, SU Zaixing, HUANG Zhongqin, CHEN Xiaoguang()

Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District, Xuzhou Jiangsu 221131

Received:2024-05-08 Revised:2024-08-02 Online:2025-06-20 Published:2025-06-18

摘要/Abstract

摘要：

牛蒡根富含多种功能活性物质，具有降血糖、抗菌、抗炎、抗氧化、调节脂质代谢和肠道菌群等功能，被称为“蔬菜之王”、“东洋人参”。本研究着重论述了牛蒡根中多糖、多酚、膳食纤维、氨基酸、脂肪酸、挥发油、木脂素、植物甾醇和五环三萜等活性物质的种类和生理功能，归纳总结了牛蒡根初加工和精深加工产品的开发利用现状，在此基础上对牛蒡根产业发展进行了展望，旨在为牛蒡根在食品、医药、化工等领域的应用和其产业化的高质量发展提供参考。

关键词: 牛蒡根, 营养价值, 开发利用, 活性物质, 生理功能, 加工产品

Abstract:

Burdock root is rich in numerous functional active substances and exhibits functions such as lowering blood glucose, exerting antibacterial, anti-inflammatory, and antioxidant activities, regulating lipid metabolism, and modulating the intestinal flora. It is renowned as the ‘King of Vegetables’ and ‘Oriental Ginseng’. This study places emphasis on the types and physiological functions of active substances such as polysaccharides, polyphenols, dietary fibers, amino acids, fatty acids, volatile oils, lignans, phytosterols, and pentacyclic triterpenes in burdock root. It also summarizes the current status of the development and utilization of primary and advanced processing products of burdock root. On this basis, the development of the burdock root industry is prospected, with the aim of providing a reference for the application of burdock root in fields such as food, medicine, and the chemical industry, as well as for its high-quality industrialization.

Key words: burdock root, nutritional value, development and utilization, active substance, physiological function, processed product

杜付荣, 李可, 赵明明, 胡新燕, 李小珊, 苏在兴, 黄忠勤, 陈晓光. 牛蒡根营养价值与开发利用研究进展[J]. 农学学报, 2025, 15(6): 85-91.

DU Furong, LI Ke, ZHAO Mingming, HU Xinyan, LI Xiaoshan, SU Zaixing, HUANG Zhongqin, CHEN Xiaoguang. Research Progress on Nutritional Value and Development and Utilization of Burdock Root[J]. Journal of Agriculture, 2025, 15(6): 85-91.

图/表 2

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类型	分子量/Da	单糖组成	功能
牛蒡菊糖^[6,16-20]	3500~5500	果糖和葡萄糖	具有益生元活性，能够提高抗氧化酶活性和抗氧化能力，降血脂，抑制肠道炎症和细菌生长，增强免疫力，提高植物抗病性。
牛蒡低聚果糖^[18,21-29]	342~959	果糖和葡萄糖	具有益生元活性，能够降血糖、调节脂质代谢、抗氧化、抗疲劳、抗炎、调节肠道菌群、增强免疫力，同时可以延长水果的保鲜时间，诱导植物产生抗性。
ALP-2^[9]	1.84×10⁶	鼠李糖、葡萄糖醛酸、半乳糖醛酸、葡萄糖、半乳糖、木糖和阿拉伯糖	恢复小肠运动，缓解便秘。
ALP40-1、ALP60-1、ALP80-1^[30]	2.18×10⁵、1.78×10⁵、 6.00×10⁴	甘露糖、葡萄糖、果糖和半乳糖	具有抗氧化活性和体外抑菌活性。
ALP-1、ALP-2、 ALP-3、ALP-4^[31]	2.68×10³、2.50×10⁴、 9.71×10⁴、6.79×10⁴	果糖、葡萄糖、阿拉伯糖、半乳糖、甘露糖和鼠李糖（ALP-1不含鼠李糖）	抗氧化。
AOE-20、AOE-40、AOE-60、AOE-80^[32]	4.84×10⁵、4.09×10⁵、3.71×10⁵、5.21×10³	果糖、半乳糖醛酸、阿拉伯糖、葡萄糖、半乳糖和鼠李糖	—
ALPs^[33]	—	葡萄糖、鼠李糖、阿拉伯糖和半乳糖	能够清除氧自由基，具有抗氧化活性。
RF50、RF30、EF30^[34]	—	半乳糖醛酸、半乳糖、阿拉伯糖、鼠李糖、葡萄糖和甘露糖	缓解炎症，抗水肿。

类型	分子量/Da	单糖组成	功能
牛蒡菊糖^[6,16-20]	3500~5500	果糖和葡萄糖	具有益生元活性，能够提高抗氧化酶活性和抗氧化能力，降血脂，抑制肠道炎症和细菌生长，增强免疫力，提高植物抗病性。
牛蒡低聚果糖^[18,21-29]	342~959	果糖和葡萄糖	具有益生元活性，能够降血糖、调节脂质代谢、抗氧化、抗疲劳、抗炎、调节肠道菌群、增强免疫力，同时可以延长水果的保鲜时间，诱导植物产生抗性。
ALP-2^[9]	1.84×10⁶	鼠李糖、葡萄糖醛酸、半乳糖醛酸、葡萄糖、半乳糖、木糖和阿拉伯糖	恢复小肠运动，缓解便秘。
ALP40-1、ALP60-1、ALP80-1^[30]	2.18×10⁵、1.78×10⁵、 6.00×10⁴	甘露糖、葡萄糖、果糖和半乳糖	具有抗氧化活性和体外抑菌活性。
ALP-1、ALP-2、 ALP-3、ALP-4^[31]	2.68×10³、2.50×10⁴、 9.71×10⁴、6.79×10⁴	果糖、葡萄糖、阿拉伯糖、半乳糖、甘露糖和鼠李糖（ALP-1不含鼠李糖）	抗氧化。
AOE-20、AOE-40、AOE-60、AOE-80^[32]	4.84×10⁵、4.09×10⁵、3.71×10⁵、5.21×10³	果糖、半乳糖醛酸、阿拉伯糖、葡萄糖、半乳糖和鼠李糖	—
ALPs^[33]	—	葡萄糖、鼠李糖、阿拉伯糖和半乳糖	能够清除氧自由基，具有抗氧化活性。
RF50、RF30、EF30^[34]	—	半乳糖醛酸、半乳糖、阿拉伯糖、鼠李糖、葡萄糖和甘露糖	缓解炎症，抗水肿。

类别	脂肪酸	相对含量/%
饱和脂肪酸	棕榈酸、癸酸、月桂酸、硬脂酸、花生酸、十四烷酸、十五烷酸、十六烷酸、十七烷酸、二十二烷酸、二十四烷酸	13.77~35.40
单不饱和脂肪酸	油酸、棕榈油酸、神精酸、7-十六碳烯酸、9-十六碳烯酸、十八碳烯酸、二十碳烯酸、二十二碳烯	7.10~7.24
多不饱和脂肪酸	亚油酸、亚麻酸	57.50~75.63

类别	脂肪酸	相对含量/%
饱和脂肪酸	棕榈酸、癸酸、月桂酸、硬脂酸、花生酸、十四烷酸、十五烷酸、十六烷酸、十七烷酸、二十二烷酸、二十四烷酸	13.77~35.40
单不饱和脂肪酸	油酸、棕榈油酸、神精酸、7-十六碳烯酸、9-十六碳烯酸、十八碳烯酸、二十碳烯酸、二十二碳烯	7.10~7.24
多不饱和脂肪酸	亚油酸、亚麻酸	57.50~75.63

牛蒡根营养价值与开发利用研究进展

Research Progress on Nutritional Value and Development and Utilization of Burdock Root

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