块菌属研究概况  

Research of Chemical Properties Bioactivity and Preservation on the Genus Tuber

作　　者：孔庆龙[1] 邰丽梅 刘蓓 樊建[1] 赵天瑞[1] 

机构地区：[1]昆明理工大学化学工程学院,云南昆明650000 [2]云南省供销合作社科学研究所,云南昆明650221

出　　处：《中国食用菌》2012年第6期1-4,共4页Edible Fungi of China

基　　金：云南省科技厅社会发展科技计划科研院所技术开发研究专项(2011CF015)

摘　　要：块菌属是一类具有重要经济价值的子囊菌门地下外生菌根真菌。因其子囊果具独特的香味,且具有相当优异的营养和生物活性使其在欧洲市场久负盛名。该属一直受到国内外学者的广泛关注。综述了该属的化学特性、生物活性及保藏等方面的研究概况和进展。在以后的科学研究中,应该把重点放在怎样把块菌优质的营养性和生物活性应用到块菌产品中,以增加其经济价值。Tuber F. H. Wigg. was a class of ascomycetes have important economic value that produce subterranean ecto- myeorrhizal myeorrhiza fungi. The unique aroma, exceedingly excellent nutrition and bioactivity of its ascocarp make it prestigious in the European market. The genus were widely appreciated by scholars. This paper was to summarize the re- search profile and recent advance of the genus in the chemical properties, bioactivity and preservation. In the further sci- entific studies we need to pay greater attention on how to incorporate these excellent nutrition and biological properties into the value-added truffles and truffle related products.

关 键 词：块菌属 化学特性 生物活性 保藏 

分 类 号：S646.9[农业科学—蔬菜学]