摘要
综述了羊肚菌(MorchellaDill exPers)的种类、成份及在食品和医药方面的开发应用情况。现在对该属有两种分类方法,一种将其分为2 8个种,另一种分为3或4个种,并且在分子生物学和生化上应用一些方法证明了羊肚菌属内只含少数几个种。在成分方面主要研究的是羊肚菌的多糖、氨基酸和脂肪类化合物,另外关于酶、吡喃酮抗生素、无机元素及其他成分也有报道。羊肚菌的开发利用主要侧重在食用方面,尤其是在羊肚菌的液体培养上;药理学研究上证明羊肚菌具有多种活性,主要是增强免疫力。
The classification, chemical composition, appilication on the food science and medical research of the Morchella Dill.ex Pers.are summarized in this paper.Currently some researchers classify the genus into 28 species, while others recognize 3 or 4 ones.Morchella genus contains only a few species which have been confirmed by some methods in molecular biology and biochemistry.Polysaccharide, amino acid and acyclic compounds are mainly studied in composition, besides enzyme, pyranone antibiotics, inorganic elements and others.The edible value is chiefly exploited in this genus, particularly in submerged culture.Some effects have been proved in pharmacology which can be mainly used to enhance immunity.
出处
《菌物研究》
CAS
2004年第4期53-60,共8页
Journal of Fungal Research
基金
长春市科技发展计划项目 (2 0 0 96)
关键词
羊肚菌
种类
化学成份
多糖
氨基酸
食用价值
药理学
Morchella
classification
composition
polysaccharide
amino acid
edible value
pharmacology
