乳菇属真菌营养功能成分研究进展  

Advances in the nutritional and functional compositions of genus Lactarius

作　　者：段爱莉[1,2] 杨颖[2] 

机构地区：[1]甘肃省武威市工业企业人才服务中心,甘肃武威733000 [2]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工业科技》2013年第6期372-376,共5页Science and Technology of Food Industry

基　　金：教育部博士点新教师基金(201002021200090);中央高校基本科研业务费专项资金资助(GK200902042);陕西师范大学优秀预研项目(200902013);陕西师范大学2010年勤助科研创新基金项目(QZZD11045)

摘　　要：本文系统地分析并比较了不同食用乳菇的营养成分,为其精深加工和食用菌营养保健品的开发提供理论依据;对乳菇属真菌子实体或发酵产物中倍半萜、甾醇、牻牛儿酚、凝集素和酶等多种结构类型的功能成分进行了综合分析和论述,为新天然药物或生物农药先导化合物的发现奠定基础。Genus Lactarius were appreciated for nutritional and functional compostions including sesquiterpenes, sterols, gcranylphenols, lectins and enzymes with antitumor, anti-inflammation, antiviral activities and so on. However, the systematic safety assessments for these edible species were rarely reported. Meanwhile the potential active components and especially their mechanism were still not clear either. Many research results of genus Lactarius were summarized about nutritional and functional compostions,aiming at providing theoretical basis on their safety assessments and health products development, and laying foundation for study and development of novel natural drugs and biopesticides.

关 键 词：乳菇属 食用菌营养剂 次生代谢产物 生物大分子 

分 类 号：O629[理学—有机化学]