文献类型：期刊文献

中文题名：食用菌在我国保健食品中的应用研究进展

英文题名：Recent Development in the Application of Edible Fungi in Health Foods in China

作者：闫文杰[1];段昊[1];吕燕妮[2];马爱进[3]

第一作者：闫文杰

机构：[1]北京联合大学生物化学工程学院,生物活性物质与功能食品北京市重点实验室,北京100023;[2]中国营养保健食品协会,北京100028;[3]北京工商大学食品与健康学院,北京100048

第一机构：北京联合大学应用文理学院|北京联合大学生物化学工程学院

年份：2020

卷号：41

期号：21

起止页码：296-302

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD;;EI(收录号：20205009619841);Scopus;北大核心:【北大核心2017】；CSCD:【CSCD_E2019_2020】；

基金：“十三五”国家重点研发计划重点专项(2016YFD0401504)。

语种：中文

中文关键词：食用菌;原料;保健食品

外文关键词：edible fungi;raw materials;health foods

摘要：食用菌富含蛋白质、多糖、维生素等活性成分,但由于种属、产地、气候环境、栽培方式、生产加工等因素的差异,其功效成分及含量不同,使食用菌原料表现出不同的功能和作用机理。因此,对食用菌的生产加工、有效利用及功效机理等方面的研究尤为重要。食用菌具有悠久的食用和药用历史,是集营养和保健于一身的优质食品原料,在保健食品和医药等领域显现出广阔的研究前景与潜在的应用价值。本文阐述了食用菌类原料在我国保健食品中的合规性依据、应用现状、保健功能等,并结合国际上食用菌的研究进展,提出了对我国食用菌在保健食品研发中的启示,以期为食用菌类原料的深度发掘和开发利用提供参考。
Edible fungi are rich in proteins,polysaccharides,vitamins and other bioactive ingredients.However,the types and contents of functional ingredients and thus the functions and mechanism of action of edible fungi vary due to varying species,geographical origins,climate conditions,cultivation methods,and production and processing factors.Therefore,it is particularly important to study the production,processing,effective utilization and functional mechanisms of edible fungi.Edible fungi have a long history of use for culinary and medicinal purposes.As an excellent food resource with good nutritional and healthcare functions,edible fungi have broad research prospects and can be potentially applied in health foods and medicine.This paper reviews the authoritative basis for and the current status of the application of edible fungi in health foods in China and the health-promoting functions of edible fungi incorporated in health foods.From other counties’recent achievements in edible fungi research,some enlightenments are drawn for the research and development of edible fungi-based health foods in China.This review is expected to provide a reference for in-depth exploitation and development of edible fungi as raw materials of health foods.