食用菌的抗突变研究现状  

Research Status of Antimutagenic Effect in Edible Mushrooms

作　　者：金乾坤[1] 李晓东[1] 李树锦[2] 韩春姬[1,3] 崔承弼[2,3] 

机构地区：[1]延边大学医学院,延吉133002 [2]延边大学农学院,延吉133002 [3]延边大学食品研究中心,延吉133002

出　　处：《食品工业》2013年第7期182-184,共3页The Food Industry

基　　金：国家自然科学基金项目(31160314);科技部国际科技合作专项(2011DFA33470)

摘　　要：中国的食用菌资源丰富,也是最早栽培、利用食用菌的国家之一。近些年来,我国食用菌的生产与科研引起了各界的关注,得到了长足的发展。但是我国食用菌的开发利用仍然处于传统经验,落后于发达国家。该文对近年来食用菌的抗突变作用的研究作一概述,并结合实际分析了食用菌在食品医药领域的应用和进展。China＇s was rich in edible mushrooms, also the earliest cotmtry to use and cultur edible mushrooms. In recent years, China＇s edible mushrooms production and research attracted the attention of all circles, got great development. But the development and utilization of edible mushrooms in China was still in the traditional experience, lagged behind that of developed countries. This study reviewed on edible mushrooms resistant mutation research at home and abroad in recent years, analyzed the applications and progress of edible mushrooms in food and pharmaceutical.

关 键 词：食用菌 抗突变 研究进展 

分 类 号：S646[农业科学—蔬菜学]