常用食药用菌资源开发利用及研究  

Development and Utilisation of Commonly Used Edible and Medicinal Mushroom Resources and Research

作　　者：王艳[1] 刘欣 孙立瑞 窦博鑫[1] 辛嘉英[1] 张娜[1] 张兰威[2] WANG Yan;LIU Xin;SUN Lirui;DOU Boxin;XIN Jiaying;ZHANG Na;ZHANG Lanwei(School of Food Engineering,Harbin University of Commerce,Harbin 150076,China;School of Chemical Engineering,Harbin Institute of Technology,Harbin 150076,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076 [2]哈尔滨工业大学化工学院,黑龙江哈尔滨150076

出　　处：《食品科技》2024年第9期98-106,共9页Food Science and Technology

基　　金：黑龙江省自然科学基金项目(LH2021C051)。

摘　　要：随着人们对日常饮食品质化要求不断提高,营养与健康已经成为食品产业创新发展的必然要求。冬虫夏草、茯苓、灵芝、白桦茸等常见真菌富含多种生物活性物质(多糖、三萜类、多酚类化合物等),具有抗氧化、降血糖、降血脂、抗肿瘤等功能特性,已成为现代食品产业重要的功能性可食用资源。文章从不同食药用菌的功能特性、功能性物质提取纯化与鉴定及相关药品食品的研发等方面进行了详细分析,以期促进食药用菌资源综合开发与利用,并为其相关产品的产业化发展提供参考。As people's demand for the quality of daily diet continues to improve,nutrition and health have become essential requirements for the innovative development of the food industry.Cordyceps,Poria,Ganoderma lucidum,Birch mushrooms are rich in various bioactive substances(polysaccharides,triterpenoids,polyphenolic compounds,etc.).They have functional properties such as antioxidant,hypoglycemic,hypolipidemic,antitumour effects,and have become important functional edible resources for the modern food industry.This paper provides a detailed analysis of the functional properties of different edible and medicinal mushrooms,the extraction,purification,and identification of functional substances,as well as the research and development of related medicines and foods.The aim is to promote the comprehensive development and utilization of edible and medicinal mushroom resources and to provide references for the industrial development of related products.

关 键 词：真菌资源 扩大培养 生物活性成分 功能特性 资源化开发与利用 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]