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张文州, 许嵘. 食药用真菌多糖的研究进展[J]. 食品工业科技, 2014, (15): 395-399. DOI: 10.13386/j.issn1002-0306.2014.15.079
引用本文: 张文州, 许嵘. 食药用真菌多糖的研究进展[J]. 食品工业科技, 2014, (15): 395-399. DOI: 10.13386/j.issn1002-0306.2014.15.079
ZHANG Wen-zhou, XU Rong. Research progress in edible-medicinal fungi polysaccharide[J]. Science and Technology of Food Industry, 2014, (15): 395-399. DOI: 10.13386/j.issn1002-0306.2014.15.079
Citation: ZHANG Wen-zhou, XU Rong. Research progress in edible-medicinal fungi polysaccharide[J]. Science and Technology of Food Industry, 2014, (15): 395-399. DOI: 10.13386/j.issn1002-0306.2014.15.079

食药用真菌多糖的研究进展

Research progress in edible-medicinal fungi polysaccharide

  • 摘要: 食药用真菌多糖是保健食品和药品重要资源,因其广泛的治疗功效和毒副作用小等特点,成为了目前国内外众多领域研究的热点。本文从食药用真菌多糖的制备与纯化、结构特征和生物功效等方面对其进行了综述,并对其研究前景进行了展望,旨在为食药用真菌多糖的研究和利用提供依据。 

     

    Abstract: Edible-medicinal fungi polysaccharide is the important resource in health foods and drugs, because of its extensive treatment efficacy and less side effect has become the hotspot research at home and abroad.This review discussed preparation, purification, structural feature, biological effect and future prospect of edible- medicinal fungi polysaccharide, to provide some references for deep research and development of edible- medicinal fungi polysaccharide.

     

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