Nutrient and Functional Components in the Flower of Robinia pseudoacacia and Their Exploitation

Abstract

Abstract: The flower of Robinia pseudoacacia with high nutrient and functional value is resourceful in China. However, the resource is almost abandoned except a small quantity used as food. Therefore, the exploitation of the flower of Robinia pseudoacacia will improve the efficiency of ecology and economy further, and promote the growth of economy. The nutrient and functional components in the flower of Robinia pseudoacacia were reviewed in the study, which offered definite theory for the further exploitation of the flower of Robinia pseudoacacia.

Key words: flower of Robinia pseudoacacia, nutrient components, functional components, exploitation

WANG Lin, ZHANG Min, HU Qiu-Hui. Nutrient and Functional Components in the Flower of Robinia pseudoacacia and Their Exploitation[J]. FOOD SCIENCE, 2006, 27(2): 274-276 https://doi.org/

[1]	ZHANG Junshun, LU Suwan, GE Wanli, LUO Juanjuan, LI Yuqi, WANG Yi, YIN Linlin, DAI Wenjie, TIAN Lei, CHEN Zhina. Research Progress in the Effects of Microbial Fermentation on Major Functional Components and Biological Activities of Polygonatum sibiricum [J]. FOOD SCIENCE, 2026, 47(9): 348-359.
[2]	QIU Yirong, HUANG Yani, HAN Mengru, KONG Yuyao, FENG Baili, YANG Qinghua. Nutritional and Functional Components of Broomcorn Millets with Different Grain and Hull Colors [J]. FOOD SCIENCE, 2025, 46(23): 239-247.
[3]	WANG Qiuting, SUN Zuli, CHEN Juan, LI Mingbo, SUN Leilei. Research Progress on the Active Substances of Sea Cucumber Ovum [J]. FOOD SCIENCE, 2024, 45(10): 355-363.
[4]	ZHANG Xin, ZHOU Wenju, DU Yan, TU Zhaoxin, LIANG Feng, MA Guilian, LI Juan. Composition and Functions of Highland Barley Bran with Different Milling Rates [J]. FOOD SCIENCE, 2024, 45(1): 166-172.
[5]	CAO Jingjing, MU Taihua, MA Mengmei. Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Nutritional and Functional Components and Sensory Characteristics of Sweet Potato Slurry for Starch Production [J]. FOOD SCIENCE, 2022, 43(18): 134-142.
[6]	SONG Pingping, CUI Fang, ZHANG Yajie, LI Wen, GAO Yingrui, HU Fangdi. Analysis of the Functional Components of the Root Head, Taproot and Tail Root of Codonopsis pilosula [J]. FOOD SCIENCE, 2022, 43(14): 242-248.
[7]	GUO Gangjun, HU Xiaojing, FU Jiarong, MA Shangxuan, XU Rong, HUANG Kechang, PENG Zhidong, HE Xiyong, ZOU Jianyun. Determination and Correlation Analysis of Functional Components and Antioxidant Activity of Successive Solvent Extracts from Macadamia Green Husk [J]. FOOD SCIENCE, 2021, 42(7): 74-82.
[8]	ZHANG Jianping, XIE Chunzhi. Analysis of Nutritional and Functional Components and Taste Amino Acids of Different Commercial Brands of Sufu Paste [J]. FOOD SCIENCE, 2020, 41(6): 246-251.
[9]	LÜ Jian, ZUO Lixu, BI Jinfeng, ZHONG Zhengchang, GUO Chongting, LI Xuan. Effect of Steam Blanching Pretreatment on Physical and Functional Properties, Dissolution of Functional Components and Taste of Tibetan-Grown Prunus mira Koehne Powder [J]. FOOD SCIENCE, 2020, 41(22): 49-56.
[10]	LI Xiuping, OUYANG Jian, ZHOU Fang, HUANG Jian’an, LIU Zhonghua. Recent Advances in Research on Functional Components in Tea that Can Prevent Cardiovascular Disease [J]. FOOD SCIENCE, 2020, 41(21): 311-320.
[11]	SUN Qiaodi, ZHANG Jiangping, XIE Yangyang, YAN Wenjie. Recent Progress in Research on Nutrients, Functional Components and Health Benefits of Morchella esculenta [J]. FOOD SCIENCE, 2019, 40(5): 323-328.
[12]	HUO Yuhang, LI Yantang, LIU Lili, ZHANG Yunyun, LU Zhoumin. Analysis and Evaluation of Main Functional Components of Loquat Leaves at Different Positions from 6 Varieties [J]. FOOD SCIENCE, 2019, 40(24): 234-240.
[13]	CAO Yong, ZHAO Mouming, ZHAO Tiantian, CUI Chun, ZHAO Qiangzhong, FENG Yunzi. Functional Components and Activities of Different Dark Tea Extracts [J]. FOOD SCIENCE, 2017, 38(18): 54-59.
[14]	JIN Xin, ZANG Xixi, GE Yazhong, DENG Qianchun, GAO Qing, CHEN Peng, HUANG Fenghong. Recent Progress in Studies and Development of Anti-visual Fatigue Functional Foods and Their Functional Components [J]. FOOD SCIENCE, 2015, 36(3): 258-264.
[15]	GONG Wei, GU Fengying, HE Fan, WANG Feng. Analysis of Characteristic Components from Hawthorn Tea [J]. FOOD SCIENCE, 2015, 36(20): 115-119.

Nutrient and Functional Components in the Flower of Robinia pseudoacacia and Their Exploitation

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments