黑木耳活性成分及其在食品中的应用研究进展OA
Progress in Research on Active Ingredients of Black Fungus and Their Application in Food
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.
杨湫蓉;李延辉;张丽;李新;王金明
吉林农业科技学院食品科学与营养工程学院,吉林吉林 132101吉林省产品质量监督检验院,吉林长春 130012
轻工业
黑木耳生物活性成分功能特性提取工艺产品开发
Black fungusbioactive ingredientsfunctional characteristicsextraction technologiesproduct development
《中国果菜》 2024 (006)
21-26 / 6
吉林省大学生创新创业训练计划项目(S202311439061)
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