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

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

Abstract

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

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.

Figures/Tables 2

References 92

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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