【摘要】 金针菇(Flammulina velutipes)是一种常见的食用菌,在我国资源较为丰富,其在食品和药品等领域都有很大的应用价值。金针菇多糖(Flammulina velutipes polysaccharide, FVP)作为金针菇的主要活性成分之一,具有抗氧化、抗肿瘤、免疫调节、改善学习记忆、抗炎及保肝等生物活性作用,被应用于膳食补充剂和功能性食品中。基于近年来国内外对金针菇多糖的研究现状,总结并对比金针菇多糖的提取和分离纯化方法,归纳金针菇多糖的结构及生物活性的研究进展,并对金针菇多糖可能的研究方向进行展望,旨在为深入研究金针菇多糖的构效关系及进一步开发与应用提供理论依据。更多还原

【Abstract】 Flammulina velutipes is a common edible fungus, which is a relatively abundant resource in China. It has a great application value in food and medicine fields. As one of the most important biologically active substances in Flammulina velutipes barriers, Flammulina velutipes polysaccharide(FVP) has been proved that it has antioxidant, antitumor,immunomodulatory, learning and memory improvement, anti-inflammatory and other bioactive effects. The FVP has been used in dietary supplements and functional foods. Stand on recent domestic and international studies, summarize and compare the extraction and purification methods of FVP. Furthermore, the current research stream in this field is summarized, and the direction for the future research in the FVP field is proposed. The theoretical basis for the future research on the structureactivity relationships in FVP is put forward, to provide the implications for the further development and application of the structure-activity relationships in FVP.更多还原