CAJ | 학술논문

薇菜是一种叫紫萁及其近缘种分株紫萁嫩叶加工而成的山野菜，富含黄酮类、内酯类、甾酮类、多糖类、鞣质及氨基酸类等多种成分．从形态学、生物学特性，繁殖技术、采收和初加工，营养成分及药理作用，产品的开发以及利用现状及发展趋势等5个方面对薇菜进行了综述．
미채시일충규자기급기근연충분주자기눈협가공이성적산야채，부함황동류、내지류、치동류、다당류、유질급안기산류등다충성분．종형태학、생물학특성，번식기술、채수화초가공，영양성분급약리작용，산품적개발이급이용현상급발전추세등5개방면대미채진행료종술．
Osmunda japonica is wild herb processed from its close relative species of Osmunda leaves. It is rich in flavonoids, lactones, steroid ketones, polysaccharides, tannins and amino acids and other ingredients. This article discusses the morphology, biological characteristics, propagation technology, collecting and processing at the beginning, nutritional ingredient and pharmacological action, product development and utilization status and development trend.