块菌属真菌的化学成分及生物活性研究进展  

Research Advances on Chemical Constituents and Bioactivities of Truffle fungus

作　　者：张红 都君 陈屏[1,2] 王琦[2] ZHANG Hong;DU Jun;CHEN Ping;WANG Qi(College of Life Science,Jilin Agricultural University,Changchun 130118,China;Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi,Jilin Agricultural University,Changchun 130118,China)

机构地区：[1]吉林农业大学生命科学学院,吉林长春130118 [2]吉林农业大学食药用菌教育部工程研究中心,吉林长春130118

出　　处：《食品工业科技》2018年第17期315-318,共4页Science and Technology of Food Industry

基　　金：国家重点基础研究发展计划(2014CB138304);吉林省教育厅"十二五"科学技术研究项目(2015第194号);吉林省高等学校高端科技创新平台建设经济菌物创新平台(#2014B-1)

摘　　要：块菌(truffles)是一类稀有的地下生外生菌根的食药用真菌,它富含丰富的化学成分和广泛的生物活性,具有极高的食用和药用价值。块菌属真菌中主要含有甾类、鞘脂、挥发性成分、核苷、酚类、多糖和营养元素等成分,其子实体具有抗诱变和抑菌作用,其多糖具有抗氧化和抗肿瘤作用等。本文总结了块菌属真菌中含有的化学成分及其生物活性,为进一步研究开发利用,将其活性成分添加到食品和药品中提供理论依据。Truffles is a rare underground edible ectomycorrhizal fungi.It is rich in chemical components, has a wide range of biological activity, and has extremely edible and medicinal value.Truffle fungus contain a variety of bioactive ingredients such as steroids, steroid ketones, enol, sheath esters, eeramides, volatile ingredients, nucleosides, phenols, polysaccharides, nutrients and other ingredients ,truffle bodies have anti-mutagenie and antibacterial activities and the polysaccharide from truffle bodies possess antioxidant and anti-tumor activities.Thls article summarized the chemical composition and biological activity of truffle fungus, which provides a theoretical basis for the further development and utilization of truffles and the addition of its active ingredients to food and medicine.

关 键 词：块菌属真菌 化学成分 生物活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]