| 蟹味菇的营养价值及生物活性成分研究 |
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| 引用本文： | 王琦,章勤学. 蟹味菇的营养价值及生物活性成分研究[J]. 食品研究与开发, 2010, 31(1) |
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| 作者姓名： | 王琦 章勤学 |
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| 作者单位： | 1. 天津市食品研究所,天津,301609
2. 天津农学院,农学系,天津,300384 |
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| 摘 要： | 综述了蟹味菇子实体的主要营养成分及其营养价值,介绍了其子实体中的生物活性物质及功能性成分,对蟹味菇多糖的清除超氧自由基和羟自由基活性进行了分析.为蟹味菇的深加工以及开发蟹味菇保健食品提供理论参考.
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| 关 键 词： | 蟹味菇 真菌多糖 营养 功能性食品 |
Studies on Nutritive Bioactive Constituents from Crab Mushroom Flavor |
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| WANG Qi,ZHANG Qin-xue. Studies on Nutritive Bioactive Constituents from Crab Mushroom Flavor[J]. Food Research and Developent, 2010, 31(1) |
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| Authors: | WANG Qi ZHANG Qin-xue |
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| Affiliation: | WANG Qi1,ZHANG Qin-xue2,(1.Tianjin Food Research Institute,Tianjin 301609,China,2.Department of Agronomy,Tianjin Agricultural University,Tianjin 300384,China) |
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| Abstract: | Review of the nutritional value and composition of main fruitingbody of crab flavor mushrooms.Introduced its fruitingbody of bioactive substances and functional composition of crab flavor mushrooms of polysaccharides scavenging free radicals and hydroxyl radical activity was studied. |
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| Keywords: | crab mushroom flavor fungi polysaccharide nutrition functional foods |
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