神经药理学报››2020,Vol. 10››Issue (3): 37-41.DOI:10.3969/j.issn.2095-1396.2020.03.007

• 专题论著 •上一篇下一篇

常见蘑菇的营养成分及有效成分的研究现状

董雪媛,王治宝

  1. 1 欧宝平台登录 药学系临床药学2016 级,张家口,075000,中国
    2 欧宝平台登录 药学系,张家口,075000,中国
  • 出版日期:2020-06-26发布日期:2021-05-14
  • 通讯作者:王治宝,高级实验师;研究方向:中药新药研究;E-mail:1472424073@qq.com
  • 作者简介:董雪媛,欧宝平台登录 药学系;E-mail:2557190082@qq.com

Recent Advances in the Research of the Nutritive and Active Components of Common Mushrooms

DONG Xue-yuan,WANG Zhi-bao

  1. 1 Grade 2016,Department of Pharmacy,Hebei North University,Zhangjiakou,075000,China
    2 Department of Pharmacy,Hebei North University,Zhangjiakou,075000,China
  • Online:2020-06-26Published:2021-05-14
  • Contact:王治宝,高级实验师;研究方向:中药新药研究;E-mail:1472424073@qq.com
  • About author:董雪媛,欧宝平台登录 药学系;E-mail:2557190082@qq.com

摘要:

蘑菇属于真菌,其中一大部分可食用,味道鲜美,肉质软糯,营养价值高,且具有一定的保健作用,是一种绿色健康食品。由于生长环境不同,蘑菇的种类较多,含有丰富的蛋白质、氨基酸、糖类、脂类、纤维素、维生素、矿物质等成分,具有极高的开发价值。

关键词:蘑菇,营养成分,有效成分

Abstract:

Mushroom belongs to fungus,some of which are edible,delicious,soft and glutinous meat,high nutritional value,and has a certain role in health care,is a kind of green health food. Due to different growth environments,there are many kinds of mushrooms,which are rich in proteins,amino acids,scarbohydrate,lipids,cellulose,vitamins,minerals and other components,and have a very high development value.

Key words:mushroom,nutritional ingredient,effective constituent

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