摘要
黑木耳是一种营养价值极高的药食两用真菌。综述了国内外黑木耳多糖研究情况,对其热水浸提法、碱浸提法、酶解提取法、超声波法、微波辅助法、超微粉碎法以及复合法几种提取制备方法进行比较,并对黑木耳的深加工及功能食品开发作了介绍。
Auricularia auricula is a kind of epiphyte edible as drug and food which has very high nutritional value.The latest research progress on auricularia auricula polysaccharide was summarized.The extraction techniques such as hot water distilling,alkali distilling,enzyme distilling,ultrasonic extraction,microwave-assisted extraction and ultra-fine grinding extraction and their compound methods were compared.The exploitation of functional food from auricularia auricula were introduced.
出处
《粮油食品科技》
2010年第1期47-50,54,共5页
Science and Technology of Cereals,Oils and Foods
关键词
黑木耳多糖
分子结构
提取方法
功能食品
auricularia auricula polysaccharide（AAP）
molecular structure
extracting techniques
functional food
