食用菌多糖与运动功能关系研究进展  

Relationship between Edible Fungi Polysaccharides and Sports Function

作　　者：何海华 刘邵凡 HE Hai-hua;LIU Shao-fan(Public Course Department,Xiangyang Vocational and Technical College,Xiangyang 441050,Hubei,China;Normal School,Xiangyang Vocational and Technical College,Xiangyang 441050,Hubei,China)

机构地区：[1]襄阳职业技术学院师范学院,湖北襄阳441050 [2]襄阳职业技术学院公共课部,湖北襄阳441050

出　　处：《江苏调味副食品》2024年第2期6-9,共4页Jiangsu Condiment and Subsidiary Food

摘　　要：食用菌营养价值高且风味独特。综述食用菌多糖的提取、纯化方法,以及食用菌多糖对运动功能的影响,旨在为促进为我国食用菌多糖产业和体育运动行业的蓬勃发展提供参考。Edible fungi have high nutritional value and unique flavor.This paper reviewed the extraction and purification methods of edible polysaccharides,and the influence of edible polysaccharides on sports function,in order to provide reference for promoting the vigorous development of edible polysaccharides industry and sports industry in China.

关 键 词：食用菌 菌菇 多糖 运动 

分 类 号：TS201[轻工技术与工程—食品科学]