山茱萸活性成分、健康功效及在食品领域的应用研究进展

李翠翠; 王永国; 程丽娟; 李少华; 乔帆; 蔡瑞; 张翠月

doi:10.12187/2026.01.004

山茱萸活性成分、健康功效及在食品领域的应用研究进展

李翠翠 ¹ ,
王永国 ² ,
程丽娟 ¹ ,
李少华 ³ ,
乔帆 ³ ,
蔡瑞 ⁴ ,
张翠月 ^{1

,

,}

1. 南阳理工学院张仲景康养与食品学院, 河南南阳 473000;
2. 安阳学院教务处, 河南安阳 455000;
3. 河南职业技术学院食品工程学院, 河南郑州 450046;
4. 西北大学食品科学与工程学院, 陕西西安 710069

作者简介: 李翠翠(1985—),女,河南省柘城县人,南阳理工学院副教授,博士,主要研究方向为功能性食品研发。E-mail:licui8@yeah.net;

通讯作者: 张翠月,zhangcy@nyist.edu.cn

基金项目: 南阳理工学院大学生科研基金项目(NGDJ-2024-99)
南阳理工学院交叉科学研究项目(24NGJY018)
河南省自然科学基金项目(252300420709)
河南省高等学校重点科研项目(26A550001)
河南省科技攻关项目(232102310424)
河南省科技攻关项目(242102110108)
安阳市科技攻关项目(2025C01NY001)
中图分类号: TS213.2

Research progress on active components, health benefits and applications of Cornus officinalis in the food field

1. School of Zhang Zhongjing Healthcare and Food, Nanyang Institute of Technology, Nanyang 473000, China;
2. Dean's Office, Anyang Institute, Anyang 455000, China;
3. School of Food Engineering, Henan Polytechnic, Zhengzhou 450046, China;
4. School of Food Science and Engineering, Northwestern University, Xi'an 710069, China

Corresponding author: ZHANG Cuiyue, zhangcy@nyist.edu.cn

Received Date: 2025-03-11
Accepted Date: 2025-04-22

CLC number: TS213.2

摘要: 基于山茱萸药食两用特点,综述山茱萸的主要活性成分、健康功效及其作用机制,深入探讨其在保健食品及酒类、饮料、醋等普通食品中的应用研究现状。山茱萸的活性成分主要包括多糖类、黄酮类、鞣质类、环烯醚萜类、三萜类、醇类、有机酸类、甾体类等化合物,具有抗肿瘤、降血糖等多种健康功效。围绕山茱萸活性成分在调控凋亡肿瘤因子表达、保护胰岛β细胞、调节炎症信号通路、激活抗氧化酶活性等机制解析方面的研究已取得重要进展。虽然山茱萸在食品领域的应用研究已取得较大成效,但仍面临活性成分需持续挖掘、作用机制解析不深入、临床数据缺乏、产品多样性不足、活性成分稳定性不够、产品质量参差不齐等诸多挑战。未来应依托现代技术,系统挖掘山茱萸活性成分、深耕功效机制并突破生物利用度瓶颈,以促进我国山茱萸资源的进一步开发利用。
- 山茱萸 /
- 活性成分 /
- 健康功效 /
- 食品开发
Abstract: Based on the medicinal and edible dual-purpose characteristics of Cornus officinalis, this review summarizes its main active components, health benefits and corresponding mechanisms of action, and further discusses the current research progress on its applications in health foods and common foods such as alcoholic beverages, beverages, and vinegar. The main active components of Cornus officinalis include polysaccharides, flavonoids, tannins, iridoids, triterpenoids, alcohols, organic acids and steroids, which exhibit various health benefits such as anti-tumor and hypoglycemic effects. Significant progress has been achieved in elucidating the mechanisms of the active components of Cornus officinalis, such as regulating the expression of tumor apoptotic factors, protecting pancreatic β cells, modulating inflammatory signaling pathways, and activating the activity of antioxidant enzymes. Although remarkable achievements have been made in the application research of Cornus officinalis in the food field, it is still confronted with numerous challenges, including the need for continuous exploration of active components, inadequate in-depth elucidation of mechanisms, lack of clinical data, insufficient product diversity, poor stability of active components, and uneven product quality. In the future, it is necessary to rely on modern technologies to systematically excavate the active components of Cornus officinalis, further investigate the efficacy mechanisms, and overcome the bioavailability bottleneck, so as to promote the further development and utilization of Cornus officinalis resources in China.
- Cornus officinalis /
- active component /
- health benefit /
- food development
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沈阳化工大学材料科学与工程学院沈阳 110142

山茱萸活性成分、健康功效及在食品领域的应用研究进展

作者简介: 李翠翠(1985—),女,河南省柘城县人,南阳理工学院副教授,博士,主要研究方向为功能性食品研发。E-mail:licui8@yeah.net;

通讯作者: 张翠月,zhangcy@nyist.edu.cn

Research progress on active components, health benefits and applications of Cornus officinalis in the food field

Corresponding author: ZHANG Cuiyue, zhangcy@nyist.edu.cn

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通讯作者: 陈斌, bchen63@163.com

山茱萸活性成分、健康功效及在食品领域的应用研究进展

作者简介:李翠翠(1985—),女,河南省柘城县人,南阳理工学院副教授,博士,主要研究方向为功能性食品研发。E-mail:licui8@yeah.net

通讯作者: 张翠月, zhangcy@nyist.edu.cn

English Abstract

Research progress on active components, health benefits and applications of Cornus officinalis in the food field

Corresponding author: ZHANG Cuiyue, zhangcy@nyist.edu.cn

目录

山茱萸活性成分、健康功效及在食品领域的应用研究进展

作者简介: 李翠翠(1985—),女,河南省柘城县人,南阳理工学院副教授,博士,主要研究方向为功能性食品研发。E-mail:licui8@yeah.net;

通讯作者: 张翠月,zhangcy@nyist.edu.cn

Research progress on active components, health benefits and applications of Cornus officinalis in the food field

Corresponding author: ZHANG Cuiyue, zhangcy@nyist.edu.cn

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通讯作者: 陈斌, bchen63@163.com

山茱萸活性成分、健康功效及在食品领域的应用研究进展

作者简介:李翠翠(1985—),女,河南省柘城县人,南阳理工学院副教授,博士,主要研究方向为功能性食品研发。E-mail:licui8@yeah.net

通讯作者: 张翠月, zhangcy@nyist.edu.cn

English Abstract

Research progress on active components, health benefits and applications of Cornus officinalis in the food field

Corresponding author: ZHANG Cuiyue, zhangcy@nyist.edu.cn

目录