食用菌中麦角甾醇的研究进展  

Research Progress of Ergosterol in Edible Fungi

作　　者：程洋洋 惠靖茹 郝竞霄 黄占旺[1] CHENG Yangyang;HUI Jingru;HAO Jingxiao;HUANG Zhanwang(Key Laboratory of Natural Product and Functional Food in Jiangxi,College of Food Science and Engineering,Jiangxi Agricultural University,Nanchang 330045,China)

机构地区：[1]江西农业大学食品科学与工程学院,江西省天然产物与功能食品重点实验室,江西南昌330045

出　　处：《食品工业科技》2021年第10期349-354,共6页Science and Technology of Food Industry

基　　金：江西现代农业科研协同创新专项(JXXTCX201803-04)。

摘　　要：麦角甾醇是食用菌中的功能性成分之一,具有抗炎、降脂、防癌、免疫调节等功效,在食品、医药领域具有广泛的应用前景。本文对近年来有关食用菌麦角甾醇的提取方法、测定方法、含量分布及生理功能方面的研究进行了归纳整理,总结了食用菌麦角甾醇的研究现状并对未来前景做了展望,以期对食用菌麦角甾醇的研究和开发利用提供参考。Ergosterol is one of the functional ingredients in edible fungi,which has anti-inflammatory,lipid-lowering,cancer prevention and immunomodulatory effects with wide application prospects in food and medicine.This article summarizes the research on the extraction methods,contents determination,contents distribution and physiological functions of edible fungus ergosterol in these years,concludes the research state of edible fungus ergosterol and looks forward to the future prospects with a view to edible fungi in order to provide reference for the research,development and utilization of ergosterol in edible fungi.

关 键 词：食用菌 麦角甾醇 提取 测定 含量分布 生理功能 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]