荔枝果肉的主要活性物质及其健康效应研究进展

荔枝是华南地区的主要特色水果,深受国内外消费者喜爱。近年来,国内外对荔枝果肉的主要活性物质及其健康效应研究较为活跃。详细介绍了荔枝果肉酚类和多糖类活性物质的化学表征及品种分布特征。荔枝果肉酚类物质以原花青素和黄酮类物质为主；荔枝多糖为复杂的杂多糖结构,不同级分多糖的分子量和结构差异较大；且不同的荔枝品种间果肉酚类和多糖类物质的含量有明显的基因型差异,以妃子笑、糯米糍主栽品种为佳。重点就荔枝果肉酚类和多糖类物质的抗氧化、护肝、改善脂质代谢以及免疫调节等主要健康效应及其分子机制进行了阐述。此外,还简要介绍了酚类和多糖类物质在荔枝加工过程中变化特征,并对今后的研究方向进行了展望,旨在为荔枝的精深加工利用提供参考。

Research Progress on Main Bioactive Substances and Their Health Benefits of Lychee Pulp

Lychee, as a typical fruit of South China, was popular in domestic and oversea markets for its delicious tastes and health promoting effects. In recent years, a lot of studies have focused on the bioactive components and health effects of lychee. This paper summarized the chemical structures and distribution characteristics of polyphenols and polysaccharides in lychee pulp. Procyanidines and flavonoids were the main polyphenols in lychee pulp while heteropolysaccharides were the main polysaccharides, which possessed a large number of fractions with different molecular weights and structures. Lychee pulp with different cultivars had different polyphenols and polysaccharides contents while feizixiao and nuomici were the best cultivars. The antioxidant, hepatic protection, lipid metabolism improvement, and immunomodulatory activities and their action mechanisms of polyphenols and polysaccharides were summarized. Moreover, changes of polyphenols and polysaccharides during the process of lychee were introduced. This review will provide inferences for the lychee''s intensive process.