樟芝发酵产品的研究进展  

Advance on the fermented products of Antrodia camphorate

作　　者：张薄博[1] 夏永军[1] 许赣荣[1] 

机构地区：[1]江南大学生物工程学院,工业生物技术教育部重点实验室,无锡214122

出　　处：《食品科技》2012年第10期89-91,共3页Food Science and Technology

摘　　要：樟芝是我国台湾地区特有的食药两用真菌,具有极高的研究和商业价值。然而目前对樟芝发酵产品特征代谢产物的研究不够,且缺乏规范的检测和质量评价标准,这对樟芝产品的开发及应用都极为不利。分析了樟芝人工培养方式的研究现状及产品开发存在的问题,提出了进一步的解决方法,并介绍了本课题组在相关方面取得的研究进展。Antrodia camphorata is an edible and medicinal fungus endemic in Taiwan and has attracted much attention to its great research and commercial values. However, the detection and quality control standards of artificial culture product of A. camphorata are still unestablished due to lack of understanding on its characteristic metabolites. The current research status of artificial culture of A. camphorata and the existing problems of product development are analyzed in this paper. The promising solutions are suggested and the research progresses in our laboratory are also introduced.

关 键 词：樟芝 发酵产品 生理活性成分 Antrodins:Antroquinonol 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]