鸡腿菇功能性成分及其功效研究进展  

Research progress in the bioactive compounds of Coprinus comatus

作　　者：赵春江[1] 陈士国[1] 彭莉娟[1] 程玉[1] 叶兴乾[1] 陈健初[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,浙江杭州310058

出　　处：《食品工业科技》2012年第5期429-432,共4页Science and Technology of Food Industry

基　　金：浙江省重大科技专项(优先主题)重大农业项目(2008C02015);浙江省重大科技专项农产品(食品)精深加工技术项目(2010C12012)

摘　　要：鸡腿菇营养丰富,味道鲜美,含有多种功能活性成分,是一种具有广阔开发前景的食用菌。概述了鸡腿菇多糖、活性蛋白、鸡腿菇素、酚类物质、甾醇等主要功能性成分及其相关生物学功能的最新研究进展,并对其今后的开发前景进行展望。The basidiomycete,Coprinus comatus,is a edible fungus reputed for its delicious taste and high nutrition.It contains a variety of functional active compounds.The major functional components including polysaccharide,active protein,comatin,phenols,sterols and their bioactivities were summarized.As well,the prospect for the development and utilization of it was discussed.

关 键 词：鸡腿菇 功能性成分 功效 

分 类 号：TS201.2[轻工技术与工程—食品科学]