香菇柄营养成分及生物活性的研究  

Study on Nutritional Composition and Biological Activity of Lentinus edodes Stipe

作　　者：张弘[1] 王琦[1] 姚骏[1] 佟永薇[1] 郑琳琳[1] 李辉 张冠宇 王艳 冯娜 张璐 郭森[1] 王玥玮[1] 张立娟[1] ZHANG Hong;WANG Qi;YAO Jun;TONG Yong-wei;ZHENG Lin-lin;LI Hui;ZHANG Guan-yu;WANG Yan;FENG Na;ZHANG Lu;GUO Sen;WANG Yue-wei;ZHANG Li-juan(Tianjin Food Research Institute Co.,Ltd.,Tianjin 301609,China)

机构地区：[1]天津市食品研究所有限公司,天津301609

出　　处：《食品研究与开发》2019年第7期203-206,共4页Food Research and Development

基　　金：天津市科技计划项目(18YFFCTG00230)

摘　　要：香菇(Lentinus edodes)是一种药食两用的真菌,含有多糖、氨基酸和一些微量元素,具有良好的营养保健作用。香菇柄中各种营养活性成分的含量也相当丰富,但是由于香菇柄纤维化程度高,咀嚼性差,在加工过程中没有被充分利用,造成资源浪费。以香菇柄为研究对象,对香菇柄营养成分进行分析,综述香菇柄中营养成分及生物活性的研究进展,为香菇柄相关食品的开发及综合利用提供理论依据。Lentinus edodes was a kind of medicinal and edible fungi, which contains polysaccharides, amino acids and some trace element, and had good nutritional and health functions. Lentinus edodes stipe was rich in various nutrient active ingredients, but due to its high degree of fibrosis and poor chewiness, it was not fully utilized in the processing process, resulting in waste of resources. The nutritional components of Lentinus edodes stipe were analyzed with Lentinus edodes stipe as the research object. The research progress of nutritional components and biological activities of Lentinus edodes stipe were reviewed. To provide theoretical basis for the development and comprehensive utilization of food related to Lentinus edodes stipe.

关 键 词：香菇 香菇柄 营养成分 生物活性 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]