食源性真菌多糖在功能性食品中的应用  

The Application of Food-borne Fungus Polysaccharose in Functional Food

作　　者：陈成[1] 

机构地区：[1]江苏经贸职业技术学院工程技术学院,江苏南京211168

出　　处：《江苏调味副食品》2016年第2期6-8,共3页Jiangsu Condiment and Subsidiary Food

摘　　要：食源性真菌多糖具有抗病毒、抗凝血、降血脂、抗肿瘤、免疫调节、延缓衰老等生物活性,现已被许多学者开发利用。对食源性真菌多糖的分类、作用及其在功能性食品中的应用进行综述,以期为其在功能性食品中的进一步开发应用提供理论基础。Food-borne fungal polysaccharides have many kinds of biological activities such as antiviral,anticoagulation, reducing blood fat, antitumor, immune regulation, anti-aging and so on, which have been developed and utilized now by many scholars. In this thesis, a review and summary of the classification, function and application in functional food of food-borne fungi polysaccharides have been made, with a view to providing the theoretical foundation for its further development and application in the functional food.

关 键 词：食源性真菌多糖 功能性食品 应用 

分 类 号：TS201.4[轻工技术与工程—食品科学]