中国果菜2024，Vol.44Issue(6)：21-26,6.DOI:10.19590/j.cnki.1008-1038.2024.06.005
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
摘要
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分类
轻工纺织引用本文复制引用
杨湫蓉,李延辉,张丽,李新,王金明..黑木耳活性成分及其在食品中的应用研究进展[J].中国果菜,2024,44(6):21-26,6.基金项目
吉林省大学生创新创业训练计划项目(S202311439061) （S202311439061）
