洛阳理工学院毕业设计（论文）

香菇的活性成分及应用现状

摘 要

香菇是一种营养丰富的食、药用真菌。香菇纤维具有膳食纤维的生理功能，香菇多糖具有抗肿瘤活性，香菇蛋白富含必需氨基酸。因此，我们可以根据实践的需要来开发多种工艺，提取香菇的活性成分，进而分别加以利用。本文综述了香菇的栽培、营养价值、药用价值、保健功能和开发利用的研究进展及应用现状，分析了香菇产业开发存在的问题及发展前景，并提出了针对性的对策，以促使香菇产业健康快速发展。并重点讨论了香菇多糖的免疫调节活性以及在肿瘤治疗中的作用,使人们更深入了解香菇的保健功能和疾病治疗中的免疫调节作用。

关键词：香菇；膳食纤维；营养价值；保健功能；开发利用

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洛阳理工学院毕业设计（论文）

XIANGGU MUSHROOM'S ACTIVE INGREDIENT AND

APPLICATION STATUS

ABSTRACT

Xianggu mushroom is a nutritious food, medicinal fungi. Mushrooms fiber has the physiological functions of dietary fiber, mushroom polysaccharides have antitumor activity, mushroom protein contains rich essential amino acids. Therefore, we can according to the need of practice to develop various process, extraction mushrooms of active ingredients and then tries to use respectively. This paper reviewed the mushroom cultivation, nutritional value, medicinal value, the health care function, development and utilization of research progress and application of present situation, has analyzed mushrooms industry development problems and the prospects, and puts forward corresponding countermeasures, so as to mushroom industry development. Mainly discusses the lentinan immune regulation activity and the role in cancer treatment, make people more in-depth understanding of health care function and disease xianggu mushroom in the therapy of immune adjustment effect.

KEY WORDS: Mushrooms, Dietary fiber, Nutritional value, Health care function,

Development and utilization

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洛阳理工学院毕业设计（论文）

目 录

前 言 ................................................................................................ 1 第一章 香菇的概述 .................................................................................................. 2

1.1 香菇的种属 ........................................................................ 2 1.2 菇的栽培状况 ...................................................................... 2

1.2.1 栽培范围日益扩大 .................................................... 2 1.2.2栽培方式呈现多样化 .................................................. 2 1.2.3培养料来源广泛 ......................................................... 3 1.2.4菌种的种类与形式 ..................................................... 3 1.3 香菇的营养成分 ................................................................ 3 第2章 香菇的活性成分 ................................................................... 5

2.1香菇纤维 ............................................................................... 5 2.2香菇多糖 ............................................................................... 5

2.2.1香菇多糖的免疫药理作用 ......................................... 5 2.2.2 香菇多糖的提取、分离和纯化 ................................ 6 2.3 香菇蛋白 .............................................................................. 6

2.3.1温度的影响 ................................................................ 7 2.3.2提取时间的影响 ........................................................ 8

第3章 香菇的营养价值及保健功能 .............................................. 10

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洛阳理工学院毕业设计（论文）

3.1香菇的营养价值 ................................................................. 10 3.2香菇的医药保健功能 ......................................................... 11

3.2.1 防止肿瘤 .................................................................. 11 3.2.2 增强免疫力 .............................................................. 11 3.2.3 降血脂、抗血栓 ...................................................... 11 3.2.4 健胃、保肝 .............................................................. 11 3.2.5 预防佝偻病并治贫血 ............................................... 12

第4章 香菇的开发现状 ................................................................. 13

4.1 香菇的开发和利用 ............................................................ 13

4.1.1 香菇饮料 .................................................................. 13 4.1.2香菇罐头 ................................................................... 13 4.1.3风味产品 ................................................................... 14 4.1.4香菇酒 ....................................................................... 14 4.2香菇研究和开发存在的问题 ............................................. 15

4.2.1生产规模小 ............................................................... 15 4.2.2新型产品开发研制滞后 ................................................. 15 4.2.3科学研究与实际应用相脱节 .......................................... 15

4.2.4市场开拓力度小 ....................................................... 15 4.3 今后的对策 ....................................................................... 15 结 论 .............................................................................................. 17

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