黑木耳活性成分及其在食品中的应用研究进展
Progress in Research on Active Ingredients of Black Fungus and Their Application in Food
杨湫蓉 1李延辉 1张丽 2李新 2王金明2
作者信息
- 1. 吉林农业科技学院食品科学与营养工程学院,吉林吉林 132101
- 2. 吉林省产品质量监督检验院,吉林长春 130012
- 折叠
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.
Abstract
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.
关键词
黑木耳/生物活性成分/功能特性/提取工艺/产品开发Key words
Black fungus/bioactive ingredients/functional characteristics/extraction technologies/product development引用本文复制引用
基金项目
吉林省大学生创新创业训练计划(S202311439061)
出版年
2024
国家科技期刊平台
NSTL
万方数据