6种常见野生食用菌的营养功能特性分析及产业发展建议

Analysis of Nutritional and Functional Characteristics of 6 Common Wild Edible Fungi and Recommendations for Industrial Development

野生食用菌产业是我国食用菌产业的重要组成部分。野生食用菌富含人体必需的多种营养成分,对促进机体生长发育及正常代谢具有重要生理作用;同时,由于野生食用菌含有多糖、多酚、黄酮、甾类等多种功能活性成分,具有免疫调节、抗氧化、降血糖等多种功能特性,且味道鲜美、风味独特,市场多元化需求高,是人们喜爱的“舌尖上的山珍”。通过对6种常见野生食用菌的营养成分、功能活性成分和功能特性进行详细阐述,并对野生食用菌产业发展提出建议,以期为人们科学了解野生食用菌,促进野生食用菌的开发应用提供一定的参考。

The wild edible fungi industry is an important part of edible fungi industry in China.Wild edible fungi are rich in various essential nutrients,playing an important physiological role in promoting body growth and development and normal metabolism.Additionally,wild edible fungi contain various functional active components such as polysaccharides,polyphenols,flavonoids,and sterols,which have multiple functional characteristics including immune regulation,antioxidant,blood sugar reduction,and so on.They are also known for their delicious taste and unique flavor,satisfying the diverse market demands,and making them beloved delicacies.Through providing a detailed description of the nutritional composition,functional active components and functional characteristics of 6 common wild edible fungi,as well as recommendations for the development of the wild edible fungi industry,so as to provide a scientific understanding of wild edible fungi,promote their development and application.