Enzymatic extraction of flavor substances and polysaccharide from Coprinus comatus fruit bodies

来源 :Asian Mycological Congress 2013 and The 13th International M | 被引量 : 0次 | 上传用户：rtpy1015

【摘要】

：

　　Coprinus comatus as a kind of edible fungus has become increasingly popular recently due to its delicious taste and medical function.It contains many functi

【作者】

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Mengqiu Yan Di Wu Yang Yan Shuai Zhou Yanfang Liu Jingsong Zhang

【机构】

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InstituteofEdibleFungi,ShanghaiAcademyofAgriculturelSciences,No1000JinQiRd,Fengxiandistrict,Shanghai

【出处】

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Asian Mycological Congress 2013 and The 13th International M

【发表日期】

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2013年8期

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　　Coprinus comatus as a kind of edible fungus has become increasingly popular recently due to its delicious taste and medical function.It contains many functional ingredients such as polysaccharide, polypeptide, sterols, etc.Polysaccharide is one of the most important ingredient in C.cornatus, which has a variety of biological activities and pharmacological effects.In this study, we optimized the extract method of flavor subtances and polysaccharide from C.comatus.

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Enzymatic extraction of flavor substances and polysaccharide from Coprinus comatus fruit bodies

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