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乳菇属真菌营养功能成分研究进展[J]. 食品工业科技, 2013, (06): 372-376. DOI: 10.13386/j.issn1002-0306.2013.06.036
引用本文: 乳菇属真菌营养功能成分研究进展[J]. 食品工业科技, 2013, (06): 372-376. DOI: 10.13386/j.issn1002-0306.2013.06.036
Advances in the nutritional and functional compositions of genus Lactarius[J]. Science and Technology of Food Industry, 2013, (06): 372-376. DOI: 10.13386/j.issn1002-0306.2013.06.036
Citation: Advances in the nutritional and functional compositions of genus Lactarius[J]. Science and Technology of Food Industry, 2013, (06): 372-376. DOI: 10.13386/j.issn1002-0306.2013.06.036

乳菇属真菌营养功能成分研究进展

Advances in the nutritional and functional compositions of genus Lactarius

  • 摘要: 本文系统地分析并比较了不同食用乳菇的营养成分,为其精深加工和食用菌营养保健品的开发提供理论依据;对乳菇属真菌子实体或发酵产物中倍半萜、甾醇、牻牛儿酚、凝集素和酶等多种结构类型的功能成分进行了综合分析和论述,为新天然药物或生物农药先导化合物的发现奠定基础。 

     

    Abstract: Genus Lactarius were appreciated for nutritional and functional compostions including sesquiterpenes, sterols, gcranylphenols, lectins and enzymes with antitumor, anti-inflammation, antiviral activities and so on. However, the systematic safety assessments for these edible species were rarely reported. Meanwhile the potential active components and especially their mechanism were still not clear either. Many research results of genus Lactarius were summarized about nutritional and functional compostions, aiming at providing theoretical basis on their safety assessments and health products development, and laying foundation for study and development of novel natural drugs and biopesticides.

     

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