食用菌中黄酮类物质的研究进展

Research progress of flavonoids in edible fungi

食用菌作为人类可食用的大型真菌,种类多达2000种。食用菌产业近几年在全球发展很快,特别是在我国发展更为迅猛,产量已达3000多万吨,占世界比重70%-80%。食用菌营养丰富,富含蛋白质、多糖、维生素和矿物质,具有低脂肪、低热量的特点,且具有增强免疫力、抑制肿瘤、抗衰老和降血压等多种生物活性。大量研究表明,食用菌多酚中的黄酮类化合物具有抗氧化功能,在食用菌生物活性中起重要作用,另有研究认为食用菌不含黄酮类化合物。本文对食用菌中黄酮类化合物的提取方法、含量、活性作用进行综述,针对食用菌是否含有黄酮类化合物的研究思路进行展望。

With as many as 2000 varieties in existence, edible fungi are regarded as macro human edible fungi. Edible fungi industry has developed fast in recent years on the global scale especially in our country, the development is more rapid and its production has reached up to 30 million tons, accounting for 70%-80% of the world. Edible fungi are rich in nutrition, which are rich in proteins, polysaccharides, vitamins and minerals, and have the characteristics of low fat and low heat, also have a variety of biological activities, such as enhancing immunity, inhibiting tumor, anti-aging, antihypertension effect and so on. A large number of research results showed that the flavonoids in the edible fungi had antioxidant function, which played an important role in the biological activity of edible fungi, while other researches considered that the edible fungi didn＇t contain flavonoids. In this paper, the extraction methods, content and activity of flavonoids in edible fungi were reviewed, and the prospect of the researches on whether edible fungi contain flavonoids was performed.