香荚兰化学成分及栽培技术研究进展

香荚兰属(Vanilla)为兰科(Orchidaceae)攀缘植物，其果实制品香荚兰豆是目前食品工业和香料产品的重要原料，具有较高的经济价值，享有“香料之王”的美称。香荚兰豆的化学成分主要为香兰素、香兰醇、香兰酸以及脂肪族类、糖苷类、有机酸类化合物，具有抗氧化、抑菌、抗肿瘤等药理作用。香荚兰广泛应用于香料、观赏园艺，并可用于治疗癫痫、肿瘤等。本文对香荚兰的化学成分与药理作用、应用专利和栽培技术等方面进行综述，以期为香荚兰的进一步研究和开发利用提供参考。

Advances in Chemical Constituents and Cultivation Techniques of Vanilla spp.

Vanilla is a climbing plant of Orchidaceae. The fruit product of Vanilla,commonly known as Vanilla spp.bean or pod,is an important raw material for the food industry and fragrance products. It has high economic value and enjoys the reputation of ''King of Fragrance''. Its chemical components are mainly vanillin,vanillin alcohol,vanillin acid,aliphatic compounds,glycosides and organic acids,which have pharmacological effects,such as antioxidant,antibacterial,and anti-tumor. Vanilla is widely used in spices,ornamental gardening,and can be used to treat depression,neurasthenia,cardiovascular diseases,etc.In this article,chemical components and pharmacological action,application patents and artificial cultivation techniques of Vanilla spp.were reviewed to provide reference for further research,development and utilization of Vanilla spp.