食用菌发酵液中功能性成分研究及应用  

Research on Functional Ingredients in Edible Mushroom Fermentation Liquor

作　　者：许莹莹[1] 廖烨 李德海[1] 孙月 包怡红[1] 

机构地区：[1]东北林业大学林学院,哈尔滨150040

出　　处：《包装与食品机械》2018年第1期57-62,共6页Packaging and Food Machinery

基　　金：黑龙江省教育厅科学技术研究项目(12543015);东北林业大学大学生国家级创新实验项目(201510225070);黑龙江省自然科学基金面上项目资助(C2015062)

摘　　要：食用菌发酵技术得到工业化大规模的应用,人们对于食用菌发酵液的研究也进一步深入。食用菌发酵液及其中含有丰富的蛋白质、多糖、萜类化合物、多酚类、核酸等功能性成分,具有抗肿瘤、提高免疫力、抗氧化等功效。对食用菌发酵液及其中功能性成分蛋白质、多糖、三萜类化合物、核酸及多酚的研究进行了概述,分析理化性质、提取分离纯化技术、功能性研究、增产辅助成分,为今后保健产品等的研发提供理论依据。Fermentation technology of edible mushroom has undergone extensiveapplication in food industry. More recently,profound studies have been conducted into the fermentation liquor. This fermentation liquor and it contains abundant functional ingredients for antineoplastic effect,immunity enhancement and oxidation resistance,taking the form of protein,polysaccharose,terpenoid,and polyphenols,etc. Through a comprehensive review of previous studies on fermentation liguor and its major ingredients as protein, polysaccharide,triterpenoids,nucleic acid and polyphenols,this paper mainly focuses on the physical and chemical properties,the analysis of the separation and purification technologies in application, their functional effect and production auxiliary components to provide theoretical basis for research and development of health products in near future.

关 键 词：食用菌 发酵液 功能性成分 

分 类 号：TS201.3[轻工技术与工程—食品科学]