食用菌中功能性物质的研究进展  

Research Progress of Functional Substances in Edible Fungi

作　　者：胡文森 刘义 任勰珂 魏林 HU Wensen;LIU Yi;REN Xieke;WEI Lin(Guizhou Vocational College of Foodstuff Engineering,Guiyang 551400,China)

机构地区：[1]贵州食品工程职业学院,贵州贵阳551400

出　　处：《现代食品》2020年第24期34-37,共4页Modern Food

摘　　要：随着物质生活水平的提高,食用菌因其具有鲜美的味道和丰富的功能性物质而受到人们的青睐。我国是全球最大的食用菌产地,但对潜力巨大的食用菌功能物质的研究还不够深入。近年来,对食用菌中的抗炎性物质及抗肿瘤性物质的研究取得了一些进展。本文主要综述了食用菌中多酚类物质的抗炎功能研究和食用菌多糖的修饰方法及其抗肿瘤活性研究,为食用菌功能性食品的开发提供参考。With the improvement of material living standards,edible fungi are favored by people because of their delicious taste and rich functional substances.China is the world’s largest producer of edible fungi,and the research on the functional substances of edible fungi with great potential is not thorough enough.In recent years,some progress has been made in the research of anti-inflammatory substances and anti-tumor substances in edible fungi.This article mainly reviews the anti-inflammatory function of polyphenols in edible fungi,the modification methods of edible fungus polysaccharides and their anti-tumor activity,and provides a reference for the development of edible fungi functional food.

关 键 词：食用菌 抗炎性 抗肿瘤性 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]