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Bergamot belongs to the Rutaceae Citron genus, alias bergamot, bergamot citron, Fushou orange, five-finger orange, etc.
Although there are many descriptions of bergamot in ancient books, scientific research and analysis of its functional components have rarely been reported before
In the past 5 years, the team of Professor Zhou Aimei, Professor Liu Xin and Cai Huidian from the School of Food Science of South China Agricultural University has cooperated with Zhancui Company to carry out the technological improvement and quality control of Zhancui Bergamot and Laoxianghuang, as well as the separation, purification and activity of the functional active components of bergamot fruit.
The study also found that bergamot essential oil has a good free radical scavenging effect, and has a good protective effect on ulcerative colitis induced by dextran sodium sulfate (DSS) in mice; bergamot flavonoids also showed before and after purification by macroporous resin It has good free radical scavenging ability and anti-oxidative protective effect on Caenorhabditis elegans, and the flavonoids of bergamot obtained by polyamide resin separation and purification show a certain anti-inflammatory effect; A component with high activity and hypoglycemic activity
Up to now, the School of Food Science of South China Agricultural University and Zhancui Company have jointly trained 5 scientific research backbones, 1 doctoral student, 11 postgraduate students, and 18 undergraduate students; 24 high-level papers have been published, including 6 papers included in SCI; Authorized 5 national invention patents; participated in the formulation of 1 group standard; the project "Specialized Bergamot Deep Processing Technology and Industrialization" won the third prize of Guangdong Agricultural Technology Promotion Award and the first prize of Chaozhou Agricultural Technology Promotion Award
Social service is one of the important functions of a university.
(Cai Huidian and Zhou Aimei, School of Food Science, South China Agricultural University)
Responsible editor: Zhang Jiazhen Review: Wang Jinchen
