蓝靛果（Lonicera caerulea L.）是一种营养物质丰富的寒地特色小浆果，广泛应用于食品及健康医疗领域。但一直以来，人们对蓝靛果的认知还很有限，缺乏对其营养特征与应用的深入了解。基于此，该文从蓝靛果活性成分、健康与食品应用等方面对国内外现有研究进行了归纳与总结。从现有研究来看，蓝靛果富含花色苷、黄酮类化合物、酚酸、有机酸、萜类化合物、氨基酸、维生素、矿质元素等活性成分，具有抗氧化、降血脂、抗菌抗炎、抗癌、防辐射、护甲状腺等健康特性，并发现矢车菊素-3-O-葡萄糖苷是其中主要的活性成分。此外，该文对蓝靛果在果汁、果酒、冻干粉、酸奶等食品领域的应用也进行了归纳与总结，最后提出了研究展望，重视市场应用的需要，在培育、种植、加工、生理研究等方面提出建议，旨在为蓝靛果功能机理研究、食品及功能性产品开发等提供一定的科学依据。

Lonicera caerulea L. is a nutrient-rich small berry that characteristically inhabits cold regions and is widely used in the food and health fields. However, the understanding of L. caerulea L. is limited, particularly concerning its nutritional characteristics and applications. This article summarizes existing research at home and abroad on the active ingredients as well as the health and food applications of L. caerulea L. The fruit is rich in active ingredients, specifically anthocyanins, flavonoids, phenolic acids, organic acids, terpenoids, amino acids, vitamins, and mineral elements and has health properties such as antioxidant, lipid-lowering, antibacterial, anti-inflammatory, anti-cancer, anti-radiation, and thyroid protective activities. Furthermore, cyanidin-3-O-glucoside is the main active ingredient of the plant. The applications of L. caerulea L. in fruit juice, fruit wine, freeze-dried powder, yogurt, and other food are also summarized. Finally, the need for further studies is discussed. Suggestions are made for cultivation, planting, processing, physiological research, and other aspects, considering the needs of the market and application potential. The goal of this article is to provide a scientific basis for research on the functional mechanisms of L. caerulea L. and development of its food and functional products.

科技部科技基础资源调查专项（2019FY10050604）；国家自然科学基金项目（32072666）；黑龙江省自然基金联合引导项目（LH2020C046）