| 灵芝三萜的研究与应用进展 |
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| 引用本文： | 刘维,虎虓真,朱莉,甘建红,卢瑛,陶宁萍,王锡昌,许长华.灵芝三萜的研究与应用进展[J].食品科学,2019,40(5):309-315. |
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| 作者姓名： | 刘维 虎虓真 朱莉 甘建红 卢瑛 陶宁萍 王锡昌 许长华 |
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| 作者单位： | 1.上海海洋大学食品学院，上海 201306；2.上海水产品加工及贮藏工程技术研究中心，农业部水产品贮藏保鲜质量安全风险评估实验室（上海），国家淡水水产品加工技术研发分中心（上海），上海 201306 |
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| 基金项目： | “十三五”国家重点研发计划重点专项（2016YFD0401501）；上海市科学技术委员会部分地方院校能力建设项目（15320502100）；上海市科技兴农重点攻关项目（沪农科攻字（2016）第4-4号）；上海水产品加工及贮藏工程技术研究中心项目（16DZ2280300） |
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| 摘 要： | 灵芝富含多种活性成分，其药理作用各不相同。三萜类化合物是灵芝的主要活性成分之一，具有保肝护肝、抗肿瘤、增强免疫、抗氧化、降血脂血糖等功效。本文通过整理近5 年有关灵芝三萜的文献，对其理化性质、药理活性、发酵条件优化、质量控制方法和功能性食品5 个方面进行归纳总结，并对今后灵芝三萜应用研究的发展趋势进行展望，为灵芝在食品生产加工和临床医学中的应用提供参考依据。
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| 关 键 词： | 灵芝三萜 药理活性 发酵条件 质量控制方法 功能性食品 |
Recent Progress in Research and Application of Ganoderma lucidum Triterpenoids |
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| LIU Wei,HU Xiaozhen,ZHU Li,GAN Jianhong,LU Ying,TAO Ningping,WANG Xichang,XU Changhua.Recent Progress in Research and Application of Ganoderma lucidum Triterpenoids[J].Food Science,2019,40(5):309-315. |
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| Authors: | LIU Wei HU Xiaozhen ZHU Li GAN Jianhong LU Ying TAO Ningping WANG Xichang XU Changhua |
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| Affiliation: | 1. College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China; 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China |
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| Abstract: | Ganoderma lucidum is rich in many bioactive ingredients with different pharmacological effects. Triterpenoids are one of the main active ingredients in G. lucidum, which have liver-protecting, antitumor, immunoenhancing, antioxidant, and hypolipidemic effects, among others. The purpose of this review is to summarize published literature concerning the physical and chemical properties, pharmacological activity, optimization of fermentation condition, quality control method and functional foods of G. lucidum triterpenoids in the past five years. Future research and application trends are discussed. We hope that this review will provide a basis for G. lucidum in food production, processing and clinical application. |
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| Keywords: | Ganoderma lucidum triterpenoids pharmacological activity fermentation conditions quality control method functional food |
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