黑木耳多糖及其生物活性  

Progress on Biological Activityies and Their Polysaccharides from Auricularia auricula

作　　者：张大为[1] 赵亮[1] 刘同军[2] 吴天祥[1] 杨海龙[3] 

机构地区：[1]贵州大学化学工程学院,贵州贵阳550032 [2]齐齐哈尔大学生命科学与工程学院,黑龙江齐齐哈尔161000 [3]温州大学生命与环境学院,浙江温州325027

出　　处：《食品与药品》2007年第09A期68-70,共3页Food and Drug

摘　　要：黑木耳是一种常见的大型药食两用真菌,其主要功能性成分为多糖,具有降血脂、抗凝血、抗肿瘤等多种生理活性。现对深层发酵黑木耳多糖、多糖分子结构以及主要生物活性的研究进展作一综述。Auricularia auricula is one of common fungi which can be used in medicine and food. Its functional components are polysaccharides which have important biological activities such as reducing blood fat, resisting coagulation and tumor etc. The advantages of submerged fermentation, molecular structure and chief biological activities of polysaccharides from Auricularia auricula were reviewed briefly in this article.

关 键 词：黑木耳 多糖 深层发酵 生物活性 

分 类 号：R284.2[医药卫生—中药学]