摘要
黑木耳富含多种生物活性物质,能够提高身体的抵御能力,如抗血栓、降血糖、降血脂、抗肿瘤、抗氧化和延缓衰老等。本文综述了黑木耳的主要生物活性成分、提取工艺及其在食品中的应用,指出了黑木耳的开发应用前景,以期为后续研究提供借鉴。
Black fungusis is rich in a variety of bioactive substances,which can improve the body’s resistance,such as anti-thrombosis,lowering blood sugar,lowering blood lipids,anti-tumor,anti-oxidation and anti-aging.In this paper,the main bioactive components,extraction technology and application in food of black fungus were reviewed.It was pointed out that black fungus had a great prospect of development and application,in order to provide reference for the follow-up research.
作者
杨湫蓉
李延辉
张丽
李新
王金明
YANG Qiurong;LI Yanhui;ZHANG Li;LI Xin;WANG Jinming(College of Food Science and Nutritional Engineering,Jilin Agricultural Science and Technology University,Jilin 132101,China;Jilin Provincial Institute of Product Quality Supervision and Inspection,Changchun 130012,China)
出处
《中国果菜》
2024年第6期21-26,共6页
China Fruit & Vegetable
基金
吉林省大学生创新创业训练计划项目(S202311439061)。
关键词
黑木耳
生物活性成分
功能特性
提取工艺
产品开发
Black fungus
bioactive ingredients
functional characteristics
extraction technologies
product development
作者简介
第一作者:杨湫蓉(2003-),女,在读本科,专业为食品质量与安全;通信作者:李延辉(1969-),男,教授,硕士,主要从事食品质量与安全方面的教学与研究工作。
