李冠杰1，苗侨伟1，王晓丽1，刘军海2*
（1 陕西理工大学，化学与环境科学学院，陕西 汉中 723000；
2 陕西理工大学，陕西省催化基础与应用重点实验室，陕西 汉中 723000）
摘要：枸杞是药食同源植物，富含多种活性成分。枸杞多糖是枸杞主要活性成分，具有抗氧化、抗炎、抗菌等功效，在食品饮料、保健医药等领域有着广阔的应用前景。本文综述了枸杞多糖提取工艺及生物活性的研究进展，重点探讨了枸杞多糖在食品饮料领域的应用潜力，并展望了今后的发展趋势。
关键词：枸杞；多糖；提取工艺；生物活性
Research Progress on Extraction，Biological Activity and Application of Chinese wolfberryPolysaccharides in Beverage
LI Guan-jie1 MIAO Qiao-wei1 WANG Xiao-li1 LIU Jun-hai2*
（1 School of Chemistry and Environmental Science，Shaanxi University of Technology，Hanzhong 723001，China；
2 Key Laboratory of Fundamentals and Applications of Catalysis，Shaanxi University of Technology，Hanzhong 723001，China）
Abstract: Chinese wolfberry （Lycium barbarum） is a medicinal and edible plant，riching in a variety of activeingredients. Polysaccharide is one of the main active components of Lycium barbarum. It shows antioxidant，antiinflammatory，antibacterial and otheractivities，so it has broad application in the field of food. The paper introducedthe research progress of the extraction process of Lycium barbarum polysaccharide，summarized its activities，applicationand future development trend.
Key words: Chinese wolfberry；polysaccharide；extraction process；biological activity
中图分类号：TS202.1 文献标志码：A 文章编号：1007-7871（2024）01-0076-04
2024，Vol.27，No.1