炮制对药食同源植物功能成分和活性的影响

药食同源植物兼具药用和食用价值，毒副作用小，应用前景广阔。目前国内外对药食同源植物的研究从整体疗效的判定深入到了对特定活性成分的定性定量和构效关系研究。经炮制后，药食同源植物中的化学成分组成、含量和功效活性都会发生改变。目前，有关炮制对药食同源植物功能成分的含量和功效等影响尚未有系统的总结，实际应用时常根据经验选择炮制方法，缺少理论支撑。因此，本文分析并总结了蒸制、炒制、炙制等多种炮制方法对常见药食同源植物中主要功能成分，如多糖、黄酮类化合物、皂苷、有机酸等含量的影响，及其对抗氧化能力、免疫活性和改善肠胃功能等功效活性的影响，为合理选择炮制方法提供参考依据。

Effects of processing on functional components and activities of medicinal and edible homologous plants

Medicinal and edible homologous plants have broad application prospects because they have both medicinal and edible values, and they have less toxicity and side effects. Nowadays, the research in China and abroad on medicinal and edible homologous plants goes deeply from the judgment of overall efficacy to the qualitative and quantitative study of specific chemical components and structure-activity relationship. After processing, the chemical composition, content, effectiveness and activity of medicinal and edible homologous plants will be changed. At present, there is no systematic summary of the influence of processing on the contents and effects of medicinal and edible homologous plant components, so the processing method was often selected according to experience in practical application. Therefore, this paper summarized the effects of various processing methods (including steaming, stir fry and stir fry with mild fire, and so on) on the content of main functional components in common medicinal and edible homologous plants, such as polysaccharides, flavonoids, saponins, organic acids, and their effects on antioxidant capacity, immune activity, and gastrointestinal function improvement. It could provide a basis for a reasonable selection of processing methods of medicinal and edible homologous plants.