| 金针菇的营养成分及药用价值 |
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| 引用本文： | 周萍,李新胜,马超,安东,王朝川,孟晓峰.金针菇的营养成分及药用价值[J].中国果菜,2014(12):44-47. |
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| 作者姓名： | 周萍 李新胜 马超 安东 王朝川 孟晓峰 |
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| 作者单位： | 中华全国供销合作总社济南果品研究院,山东济南250014 |
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| 基金项目： | 农业科技成果转化资金项目（2013GB24420644） |
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| 摘 要： | 金针菇是一种传统的食用菌，营养、功效成分独特，富含赖氨酸、精氨酸、色氨酸及火菇素等物质，是一种高蛋白、低热量、多糖类丰富的营养保健型食品，也是世界上著名的食、药两用菌和观赏菌。本文对金针菇的营养成分及其药用价值研究进展进行了综述，以期对金针菇的产品开发提供更多的参考。
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| 关 键 词： | 金针菇 营养成分 研究进展 |
Nutrition and Medicinal Value of |
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| ZHOU Ping,LI Xin-sheng,MA Chao,AN Dong,WANG Chao-chuan,MENG Xiao-feng.Nutrition and Medicinal Value of[J].China Fruit and Vegetable,2014(12):44-47. |
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| Authors: | ZHOU Ping LI Xin-sheng MA Chao AN Dong WANG Chao-chuan MENG Xiao-feng |
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| Institution: | (Jinan Fruit Research Institute, All China Federation of Supply ＆ Marking Co-operatives, Jinan 250014, China) |
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| Abstract: | is a traditional edible fungi, with unique ntrition, efficacy component, rich lysine, arginine, tryptophan and flammulin substances. It is a high-protein, low-calorie, nutrient-rich polysaccharides health-food, also famous for food, medicine and ornamental dual bacteria strains in the world. In this article, we made a summary of research progress on nutrition and medicinal value of , inorder to provide more reference product development of . |
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| Keywords: | nutrition research progress |
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