红菇的营养功能及生物活性研究进展  

Research Progress on Nutritional Function and Bioactivities of Russula

作　　者：刘丽正 刘永奇 隋卓男 彭洋洋 张焱 王小龙 周雨琪 鲁吉珂 伊娟娟 LIU Lizheng;LIU Yongqi;SUI Zhuonan;PENG Yangyang;ZHANG Yan;WANG Xiaolong;ZHOU Yuqi;LU Jike;YI Juanjuan(School of Life Sciences,Zhengzhou University,Zhengzhou 450001,China;Henan Yinfeng Bioengineering Technology Co.,Ltd.,Zhengzhou 450001,China)

机构地区：[1]郑州大学生命科学学院,河南郑州450001 [2]河南省银丰生物工程技术有限公司,河南郑州450001

出　　处：《食品工业科技》2023年第4期447-453,共7页Science and Technology of Food Industry

基　　金：国家自然基金青年科学基金项目(31900296);郑州大学青年人才企业合作创新团队支持计划(32320422);郑州大学技术开发(合作)横向项目(20210442A,20210327A)。

摘　　要：红菇(Russula)是一种常见的食用真菌,含有丰富的多糖、蛋白质、多酚、黄酮等营养物质及活性成分,具有良好的降血糖、降血脂、抗癌、抑菌等生物活性。此外,利用微生物发酵技术对食用菌进行发酵加工可有效提高其营养物质含量或转化衍生出新的功能活性物质。目前,食用菌发酵加工的应用也逐渐增多。基于上述背景,本文对食用菌红菇中主要活性成分的提取纯化及营养成分分析进行综述,并重点强调了红菇活性成分的功能特性,包括免疫调节、抗氧化、抗癌等。同时,综述食用菌发酵加工应用和产品开发的研究现状,以期为红菇在功能食品领域的综合应用提供参考。Russula is a kind of edible fungi,rich in nutrients and bioactive ingredients including polysaccharides,proteins,lipids and so on.Meanwhile,it presents good biological activities such as hypoglycemic,hypolipidemic,anticancer and antibacterial activities.In addition,the application of microbial fermentation technology in edible fungi can effectively improve the nutrient content or produce new functional active substances.At present,the application of edible fungus fermentation process is gradually increasing.Based on the above researches,this study reviewes the extraction and purification of bioactive components,as well as the analysis of nutrient substances in Russula.And the bioactivities of active ingredients in Russula are emphasized,including the immune regulation,antioxidant,anticancer activities and so on.Moreover,the research progress of application and product development in edible fungus fermentation field are summarized to provide some reference for the comprehensive application of Russula in functional food industry.

关 键 词：红菇 营养物质 生物活性 食用菌发酵 产品开发 

分 类 号：Q819[生物学—生物工程]