杏鲍菇相关研究进展及其产业开发现状
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摘要
结合最近几年国内外关于杏鲍菇的深入研究,综述杏鲍菇功效、栽培方法、采后储藏方式、初加工产品、功能物质的理化研究等方面,综合对比国内外杏鲍菇研究和开发现状,得出国内杏鲍菇的科研方向应向功能性物质方向发展的结论,现今国内研究主要在于杏鲍菇的育种、培养和初步加工产品等,对杏鲍菇功能物质的深入研究较少,需借鉴国外相应研究成果,加大对杏鲍菇的功能性物质的研究,并将其开发成为产品,具有更大的市场潜力。
The recently published literatures at home and abroad on Pleurotus eryngii in-depth study were reviewed. Sum up the effect of Pleurotus eryngi, cultivation methods, postharvest storage, primary products processing and material function. Through a comprehensive comparison between development statuses of Pleurotus eryngi at home and abroad, the conclusion was obtained that the research direction of China's Pleurotus eryngi should develop in the direction of functional material. The mainly domestic research is about the breeding, culture and primary processing products. The function material of Pleurotus eryngi in-depth study is few. On the basis of the foreign research results, more researches on the functional material of Pleurotus eryngi should be conducted, and be used to exploit products, which would bring greater market potential.
The recently published literatures at home and abroad on Pleurotus eryngii in-depth study were reviewed. Sum up the effect of Pleurotus eryngi, cultivation methods, postharvest storage, primary products processing and material function. Through a comprehensive comparison between development statuses of Pleurotus eryngi at home and abroad, the conclusion was obtained that the research direction of China's Pleurotus eryngi should develop in the direction of functional material. The mainly domestic research is about the breeding, culture and primary processing products. The function material of Pleurotus eryngi in-depth study is few. On the basis of the foreign research results, more researches on the functional material of Pleurotus eryngi should be conducted, and be used to exploit products, which would bring greater market potential.
引文
[1]LI S Q,SHAH N P.Antioxidant and antibacterial activities of sulphated polysaccharides from Pleurotus eryngii and Streptococcus thermophilus ASCC 1275[J].Food Chemistry,2014,165:262-270.
[2]LI X B,FENG T,ZHOU F,et al.Effects of drying methods on the tasty compounds of Pleurotus eryngii[J].Food Chemistry,2015,166:358-364.
[3]ESTRADA A R,ROYSE D J.Yield,size and bacterial blotch resistance of Pleurotus eryngii grown on cottonseed hulls oak sawdust supplemented with manganese,copper and whole ground soybean[J].Bioresour Technol,2007,98:1898-1906.
[4]LI S Q,SHAH N P.Effects of various heat treatments on phenolic profiles and antioxidant activities of Pleurotus eryngii extracts[J].Journal of Food Science,2013,78(8):C1122-C1129.
[5]STAJI?M,VUKOJEVI?J,DULETI?-LAUSEVI?S.Biology of Pleurotus eryngii and role in biotechnological processes:A review[J].Critical Reviews in Biotechnology,2009,29(1):55-66.
[6]ALAM N,YOON K N,LEE J S,et al.Dietary effect of Pleurotus eryngii on biochemical function and histology in hypercholesterolemic rats[J].Saudi Journal of Biological Sciences,2011,18:403-409.
[7]LU F,LI Y B,ZHANG Y J,et al.Effect of blanching frequency on physicochemical properties of blanch water of Pleurotus eryngii advance[J].Journal of Food Science and Technology,2015,8(9):636-641.
[8]MORI K,KOBAYASHI C,TOMITA T,et al.Antiatherosclerotic effect of the edible mushrooms Pleurotus eryngii(Eringi),Grifola frondosa(Maitake),and Hypsizygus marmoreus(Bunashimeji)in apolipoprotein E-deficient mice[J].Nutrition Research,2008,28:335-342.
[9]KIM M Y,LEE S J,AHN J K,et al.Comparison of free amino acid,carbohydrates concentrations in Korean edible and medicinal mushrooms[J].Food Chemistry,2009,113:386-393.
[10]KUMAR R,OBRAI S,SHARMA A,et al.Synthesis,structural,spectral characterization,DFT analysis and antimicrobial studies of aquabis(L-ornithine)copper(II)picrate[J].Journal of Molecular Structure,2014,1075:43-48.
[11]WRIGHT J S,JOHNSON E R,DILABIO G A,et al.Predicting the activity of phenolic antioxidants:theoretical method,analysis of substituent effects,and application to major families of antioxidants[J].Journal of the American Chemical Society,2001,123:1173-1183.
[12]YAOITA Y,YOSHIHARA Y,KAKUDA R,et al.New sterols from two edible mushrooms,Pleurotus eryngii and Panellus serotinus[J].Chem Pharm Bull(Tokyo),2002,50(4):551-553.
[13]LIN J T,LIU C W,CHEN Y C,et al.Chemical composition,antioxidant and anti-inflammatory properties for ethanolic extracts from Pleurotus eryngii fruiting bodies harvested at different time[J].LWT-Food Science and Technology,2014,55:374-382.
[14]WASSER S P,WEIS A L.Medicinal properties of substances occurring in higher Basidiomycetes mushrooms:Current perspectives(review)[J].International Journal of Medicinal Mushrooms,1999,1:31-62.
[15]GUNDE-CIMERMAN N.Medicinal value of the genus Pleurotus(Fr)P Karst(Agaricales sl,Basidiomycetes)[J].International Journal of Medicinal Mushrooms,1999,1:69-80.
[16]OGAW Y,MIYAZAWA A,YAMAMOTO N,et al.Compression properties of the fruit body of king oyster mushroom Pleurotus eryngii[J].International Journal of Food Science and Technology,2012,47:2487-2492.
[17]CHA W S,PARK S S,KIM S J.Biochemical and enzymatic properties of a fibrinolytic enzyme from Pleurotus eryngii cultivated under solid-state conditions using corn cob[J].Bioresource Technology,2010,101:6475-6481.
[18]KIRBAG S,AKYUZ M.Effect of various agro-residues on growing periods,yield and biological efficiency of Pleurotus eryngii[J].Journal of Food,Agriculture and Environment,2008,6:402-405.
[19]KIM M K,MATH R K,CHO K M,et al.Effect of Pseudomonas sp.P7014 on the growth of edible mushroom Pleurotus eryngii in bottle culture for commercial production[J].Bioresource Technology,2008,99:3306-3308.
[20]ZHANG R Y,HU D D,MA X T,et al.Adopting stick spawn reduced the spawn running time and improved mushroom yield and biological efficiency of Pleurotus eryngii[J].Scientia Horticulturae,2014,175:156-159.
[21]KALAC P.A review of chemical composition and nutritional value of wildgrowing and cultivated mushrooms[J].Journal of the Science of Food and Agriculture,2013,93:209-218.
[22]LI D Q,QIN X Y,TIAN P P,et al.Toughening and its association with the postharvest quality of king oyster mushroom(Pleurotus eryngii)stored at low temperature[J].Food Chemistry,2016,196:1092-1100.
[23]PARK Y M,JHUNE C S.Quality changes of king oyster mushroom as influenced by controlled atmosphere regimens during storage and shelf temperature conditions[J].Korean Journal of Horticultural Science&Technology,2010,28:70-76.
[24]MOONMOON M,UDDIN M D N,AHMEDS,et al.Cultivation of different strains of king oyster mushroom(Pleurotus eryngii)on saw dust and rice straw in Bangladesh[J].Saudi Journal of Biological Sciences,2010,17:341-345.
[25]RYU J S,KIM M K,IM C H,et al.Development of cultivation media for extending the shelf-life and improving yield of king oyster mushrooms(Pleurotus eryngii)[J].Scientia Horticulturae,2015,193:121-126.
[26]CHAKRABORTY U,SIKDAR S R.Production and characterization of somatic hybrids raised through protoplast fusion between edible mushroom strains Volvariella volvacea and Pleurotus florida[J].World Journal Microbiol Biotechnol,2008,24:1451-1492.
[27]KIM M K,RYU J S,LEE Y H,et al.Breeding of a long shelf-life strain for commercial cultivation by mono-mono crossing in Pleurotus eryngii[J].Scientia Horticulturae,2013,162:265-270.
[28]ZHANG L G,GAO J X,HU H L,et al.The activity and molecular characterization of a serine proteinase in Pleurotus eryngii during high carbon dioxide and low oxygen storage[J].Postharvest Biology and Technology,2015,105:1-7.
[29]SLOAN E.With better for you menu options,fresh fast fixin’s,and heart friendly foods,the global food industry retools for health.Top 10 Global Food Trends[J].Food Technology,2005,59(4):20-32.
[30]ANETA S?AWIN SKA,EMILIA FORNAL,WOJCIECHRADZKI,et al.Study on vitamin D2 stability in dried mushrooms during drying and storage[J].Food Chemistry,2016,199:203-209.
[31]JAWORSKA G,BERNAS E,MICKOWSKA B.Effect of production process on the amino acid content of frozen and canned Pleurotus ostreatus mushrooms[J].Food Chemistry,2011,125:936-943.
[32]MARTINEZ M V,WHITAKER J R.The biochemistry and control of enzymatic browning[J].Trends Food Sci Technol,1995,6:195-200.
[33]EISSA H A,FADEL H M,IBRAHIM G E,et al.Thiol containing compounds as controlling agents of enzymatic browning in some apple products[J].Food Res Int,2006,39,855-863.
[34]BERNAS E,JAWORSKA G.Use of onion extract to prevent enzymatic browning of frozen Agaricus bisporus mushrooms[J].International Journal of Refrigeration,2015,57:257-264.
[35]LU F,LUO L,LI X X,et al.Effect of edible gums on the qualities of sausage of Pleurotus eryngii[J].Advance Journal of Food Science and Technology,2014,6(8):973-980.
[36]NAKAMURA M,IKETANI A,SHIOI Y.A survey of proteases in edible mushrooms with synthetic peptides as substrates[J].Mycoscience,2011,52:253-259.
[37]WANG H X,NG T B.Pleureryn,a Novel protease from fresh fruiting bodies of the edible mushroom Pleurotus eryngii[J].Biochemical and Biophysical Research Communications,2001,289:750-755.
[38]AKPINAR M,UREK R O.Production of ligninolytic enzymes by solid-state fermentation using Pleurotus eryngii[J].Preparative Biochemistry&Biotechnology,2012,42:582-597.
[39]AKPINAR M,UREK R O.Extracellular ligninolytic enzymes production by Pleurotus eryngii on agroindustrial wastes[J].Preparative Biochemistry&Biotechnology,2014,44:772-781.
[40]VARELA E,GUILLEN F,MARTINEZ A T,et al.Expression of Pleurotus eryngii aryl-alcohol oxidase in Aspergillus nidulans:purification and characterization of the recombinant enzyme[J].Biochimica et Biophysica Acta(BBA)-Protein Structure and Molecular Enzymology,2001,1546:107-113.
[41]OOI V E C,LIU F.Immunomodulation and anti-cancer activity of polysaccharide-protein complexes[J].Current Medical Chemistry,2000,7:715-729.
[42]CHEN J J,MAO D,YONG Y Y,et al.Hepatoprotective and hypolipidemic effects of water-soluble polysaccharidic extract of Pleurotus eryngii[J].Food Chemistry,2012,130:687-694.
[43]JUNG H Y,BAE I Y,LEE S Y.Effect of the degree of sulfation on the physicochemical and biological properties of Pleurotus eryngii polysaccharides[J].Food Hydrocolloids,2011,25:1291-1295.
[44]LI S Q,SHAH N P.Characterization,antioxidative and bifidogenic effects of polysaccharides from Pleurotus eryngii after heat treatments[J].Food Chemistry,2016,197:240-249.
[45]CARBONERO E R,GRACHER A H P,SMIDERLE FR,et al.A b-glucan from the fruit bodies of edible mushrooms Pleurotus eryngii and Pleurotus ostreatoroseus[J].Carbohydrate Polymers,2006,66:252-257.
[46]SYNYTSYA A,MICKOVA K,SYNYTSYA A,et al.Glucans from fruit bodies of cultivated mushrooms Pleurotus ostreatus and Pleurotus eryngii:Structure and potential prebiotic activity[J].Carbohydrate Polymers,2009,76:548-556.
[47]SHAHIDI F,WANASUNDARA P K.Phenolic antioxidants[J].Critical Reviews in Food Science,1992,32(1):67-103.
[48]OKE F,ASLIM B.Protective effect of two edible mushrooms against oxidative cell damage and their phenolic composition[J].Food Chemistry,2011,128:613-619.
[49]KINSELLA J E,FRACKEL.Possible mechanisms for the protective role of antioxidants in wine and plant foods[J].Food Technology,1993,47:85-89.
[50]KIM S W,KIM H G,LEE B E,et al.Effects of mushroom,Pleurotus eryngii extracts on bone metabolism[J].Clinical Nutrition,2006,25:166-170.
[51]LIU L Y,LI Z H,LIU J K.A new menthane-type monoterpene from Pleurotus eryngii[J].Chinese Journal of Natural Medicines,2013,11(1):0071-0073.
[52]熊文飞,陈日春,唐胜春,等.杏鲍菇精粉加工技术的研究[J].中国调味品,2012,9(37):79-88.
[53]张化朋,张静,南征,等.杏鲍菇多糖WPP2的结构表征及抗肿瘤活性[J].高等学校化学学报,2013,34(10):2327-2333.
[54]凡军民,谢春芹,贾君,等.纤维素酶法提取杏鲍菇多糖工艺优化[J].食品科技,2013,38(3):192-196.
[55]王雅,苗敬芝,董玉玮.超声波协同复合酶法提取杏鲍菇多糖及抗氧化活性的研究[J].食品工业,2014,35(3):134-137.
[56]柯乐芹,张东旭,肖建中.杏鲍菇深加工残渣多糖酶法微波辅助提取工艺优化[J].农业工程学报,2014,30(21):332-338.
[2]LI X B,FENG T,ZHOU F,et al.Effects of drying methods on the tasty compounds of Pleurotus eryngii[J].Food Chemistry,2015,166:358-364.
[3]ESTRADA A R,ROYSE D J.Yield,size and bacterial blotch resistance of Pleurotus eryngii grown on cottonseed hulls oak sawdust supplemented with manganese,copper and whole ground soybean[J].Bioresour Technol,2007,98:1898-1906.
[4]LI S Q,SHAH N P.Effects of various heat treatments on phenolic profiles and antioxidant activities of Pleurotus eryngii extracts[J].Journal of Food Science,2013,78(8):C1122-C1129.
[5]STAJI?M,VUKOJEVI?J,DULETI?-LAUSEVI?S.Biology of Pleurotus eryngii and role in biotechnological processes:A review[J].Critical Reviews in Biotechnology,2009,29(1):55-66.
[6]ALAM N,YOON K N,LEE J S,et al.Dietary effect of Pleurotus eryngii on biochemical function and histology in hypercholesterolemic rats[J].Saudi Journal of Biological Sciences,2011,18:403-409.
[7]LU F,LI Y B,ZHANG Y J,et al.Effect of blanching frequency on physicochemical properties of blanch water of Pleurotus eryngii advance[J].Journal of Food Science and Technology,2015,8(9):636-641.
[8]MORI K,KOBAYASHI C,TOMITA T,et al.Antiatherosclerotic effect of the edible mushrooms Pleurotus eryngii(Eringi),Grifola frondosa(Maitake),and Hypsizygus marmoreus(Bunashimeji)in apolipoprotein E-deficient mice[J].Nutrition Research,2008,28:335-342.
[9]KIM M Y,LEE S J,AHN J K,et al.Comparison of free amino acid,carbohydrates concentrations in Korean edible and medicinal mushrooms[J].Food Chemistry,2009,113:386-393.
[10]KUMAR R,OBRAI S,SHARMA A,et al.Synthesis,structural,spectral characterization,DFT analysis and antimicrobial studies of aquabis(L-ornithine)copper(II)picrate[J].Journal of Molecular Structure,2014,1075:43-48.
[11]WRIGHT J S,JOHNSON E R,DILABIO G A,et al.Predicting the activity of phenolic antioxidants:theoretical method,analysis of substituent effects,and application to major families of antioxidants[J].Journal of the American Chemical Society,2001,123:1173-1183.
[12]YAOITA Y,YOSHIHARA Y,KAKUDA R,et al.New sterols from two edible mushrooms,Pleurotus eryngii and Panellus serotinus[J].Chem Pharm Bull(Tokyo),2002,50(4):551-553.
[13]LIN J T,LIU C W,CHEN Y C,et al.Chemical composition,antioxidant and anti-inflammatory properties for ethanolic extracts from Pleurotus eryngii fruiting bodies harvested at different time[J].LWT-Food Science and Technology,2014,55:374-382.
[14]WASSER S P,WEIS A L.Medicinal properties of substances occurring in higher Basidiomycetes mushrooms:Current perspectives(review)[J].International Journal of Medicinal Mushrooms,1999,1:31-62.
[15]GUNDE-CIMERMAN N.Medicinal value of the genus Pleurotus(Fr)P Karst(Agaricales sl,Basidiomycetes)[J].International Journal of Medicinal Mushrooms,1999,1:69-80.
[16]OGAW Y,MIYAZAWA A,YAMAMOTO N,et al.Compression properties of the fruit body of king oyster mushroom Pleurotus eryngii[J].International Journal of Food Science and Technology,2012,47:2487-2492.
[17]CHA W S,PARK S S,KIM S J.Biochemical and enzymatic properties of a fibrinolytic enzyme from Pleurotus eryngii cultivated under solid-state conditions using corn cob[J].Bioresource Technology,2010,101:6475-6481.
[18]KIRBAG S,AKYUZ M.Effect of various agro-residues on growing periods,yield and biological efficiency of Pleurotus eryngii[J].Journal of Food,Agriculture and Environment,2008,6:402-405.
[19]KIM M K,MATH R K,CHO K M,et al.Effect of Pseudomonas sp.P7014 on the growth of edible mushroom Pleurotus eryngii in bottle culture for commercial production[J].Bioresource Technology,2008,99:3306-3308.
[20]ZHANG R Y,HU D D,MA X T,et al.Adopting stick spawn reduced the spawn running time and improved mushroom yield and biological efficiency of Pleurotus eryngii[J].Scientia Horticulturae,2014,175:156-159.
[21]KALAC P.A review of chemical composition and nutritional value of wildgrowing and cultivated mushrooms[J].Journal of the Science of Food and Agriculture,2013,93:209-218.
[22]LI D Q,QIN X Y,TIAN P P,et al.Toughening and its association with the postharvest quality of king oyster mushroom(Pleurotus eryngii)stored at low temperature[J].Food Chemistry,2016,196:1092-1100.
[23]PARK Y M,JHUNE C S.Quality changes of king oyster mushroom as influenced by controlled atmosphere regimens during storage and shelf temperature conditions[J].Korean Journal of Horticultural Science&Technology,2010,28:70-76.
[24]MOONMOON M,UDDIN M D N,AHMEDS,et al.Cultivation of different strains of king oyster mushroom(Pleurotus eryngii)on saw dust and rice straw in Bangladesh[J].Saudi Journal of Biological Sciences,2010,17:341-345.
[25]RYU J S,KIM M K,IM C H,et al.Development of cultivation media for extending the shelf-life and improving yield of king oyster mushrooms(Pleurotus eryngii)[J].Scientia Horticulturae,2015,193:121-126.
[26]CHAKRABORTY U,SIKDAR S R.Production and characterization of somatic hybrids raised through protoplast fusion between edible mushroom strains Volvariella volvacea and Pleurotus florida[J].World Journal Microbiol Biotechnol,2008,24:1451-1492.
[27]KIM M K,RYU J S,LEE Y H,et al.Breeding of a long shelf-life strain for commercial cultivation by mono-mono crossing in Pleurotus eryngii[J].Scientia Horticulturae,2013,162:265-270.
[28]ZHANG L G,GAO J X,HU H L,et al.The activity and molecular characterization of a serine proteinase in Pleurotus eryngii during high carbon dioxide and low oxygen storage[J].Postharvest Biology and Technology,2015,105:1-7.
[29]SLOAN E.With better for you menu options,fresh fast fixin’s,and heart friendly foods,the global food industry retools for health.Top 10 Global Food Trends[J].Food Technology,2005,59(4):20-32.
[30]ANETA S?AWIN SKA,EMILIA FORNAL,WOJCIECHRADZKI,et al.Study on vitamin D2 stability in dried mushrooms during drying and storage[J].Food Chemistry,2016,199:203-209.
[31]JAWORSKA G,BERNAS E,MICKOWSKA B.Effect of production process on the amino acid content of frozen and canned Pleurotus ostreatus mushrooms[J].Food Chemistry,2011,125:936-943.
[32]MARTINEZ M V,WHITAKER J R.The biochemistry and control of enzymatic browning[J].Trends Food Sci Technol,1995,6:195-200.
[33]EISSA H A,FADEL H M,IBRAHIM G E,et al.Thiol containing compounds as controlling agents of enzymatic browning in some apple products[J].Food Res Int,2006,39,855-863.
[34]BERNAS E,JAWORSKA G.Use of onion extract to prevent enzymatic browning of frozen Agaricus bisporus mushrooms[J].International Journal of Refrigeration,2015,57:257-264.
[35]LU F,LUO L,LI X X,et al.Effect of edible gums on the qualities of sausage of Pleurotus eryngii[J].Advance Journal of Food Science and Technology,2014,6(8):973-980.
[36]NAKAMURA M,IKETANI A,SHIOI Y.A survey of proteases in edible mushrooms with synthetic peptides as substrates[J].Mycoscience,2011,52:253-259.
[37]WANG H X,NG T B.Pleureryn,a Novel protease from fresh fruiting bodies of the edible mushroom Pleurotus eryngii[J].Biochemical and Biophysical Research Communications,2001,289:750-755.
[38]AKPINAR M,UREK R O.Production of ligninolytic enzymes by solid-state fermentation using Pleurotus eryngii[J].Preparative Biochemistry&Biotechnology,2012,42:582-597.
[39]AKPINAR M,UREK R O.Extracellular ligninolytic enzymes production by Pleurotus eryngii on agroindustrial wastes[J].Preparative Biochemistry&Biotechnology,2014,44:772-781.
[40]VARELA E,GUILLEN F,MARTINEZ A T,et al.Expression of Pleurotus eryngii aryl-alcohol oxidase in Aspergillus nidulans:purification and characterization of the recombinant enzyme[J].Biochimica et Biophysica Acta(BBA)-Protein Structure and Molecular Enzymology,2001,1546:107-113.
[41]OOI V E C,LIU F.Immunomodulation and anti-cancer activity of polysaccharide-protein complexes[J].Current Medical Chemistry,2000,7:715-729.
[42]CHEN J J,MAO D,YONG Y Y,et al.Hepatoprotective and hypolipidemic effects of water-soluble polysaccharidic extract of Pleurotus eryngii[J].Food Chemistry,2012,130:687-694.
[43]JUNG H Y,BAE I Y,LEE S Y.Effect of the degree of sulfation on the physicochemical and biological properties of Pleurotus eryngii polysaccharides[J].Food Hydrocolloids,2011,25:1291-1295.
[44]LI S Q,SHAH N P.Characterization,antioxidative and bifidogenic effects of polysaccharides from Pleurotus eryngii after heat treatments[J].Food Chemistry,2016,197:240-249.
[45]CARBONERO E R,GRACHER A H P,SMIDERLE FR,et al.A b-glucan from the fruit bodies of edible mushrooms Pleurotus eryngii and Pleurotus ostreatoroseus[J].Carbohydrate Polymers,2006,66:252-257.
[46]SYNYTSYA A,MICKOVA K,SYNYTSYA A,et al.Glucans from fruit bodies of cultivated mushrooms Pleurotus ostreatus and Pleurotus eryngii:Structure and potential prebiotic activity[J].Carbohydrate Polymers,2009,76:548-556.
[47]SHAHIDI F,WANASUNDARA P K.Phenolic antioxidants[J].Critical Reviews in Food Science,1992,32(1):67-103.
[48]OKE F,ASLIM B.Protective effect of two edible mushrooms against oxidative cell damage and their phenolic composition[J].Food Chemistry,2011,128:613-619.
[49]KINSELLA J E,FRACKEL.Possible mechanisms for the protective role of antioxidants in wine and plant foods[J].Food Technology,1993,47:85-89.
[50]KIM S W,KIM H G,LEE B E,et al.Effects of mushroom,Pleurotus eryngii extracts on bone metabolism[J].Clinical Nutrition,2006,25:166-170.
[51]LIU L Y,LI Z H,LIU J K.A new menthane-type monoterpene from Pleurotus eryngii[J].Chinese Journal of Natural Medicines,2013,11(1):0071-0073.
[52]熊文飞,陈日春,唐胜春,等.杏鲍菇精粉加工技术的研究[J].中国调味品,2012,9(37):79-88.
[53]张化朋,张静,南征,等.杏鲍菇多糖WPP2的结构表征及抗肿瘤活性[J].高等学校化学学报,2013,34(10):2327-2333.
[54]凡军民,谢春芹,贾君,等.纤维素酶法提取杏鲍菇多糖工艺优化[J].食品科技,2013,38(3):192-196.
[55]王雅,苗敬芝,董玉玮.超声波协同复合酶法提取杏鲍菇多糖及抗氧化活性的研究[J].食品工业,2014,35(3):134-137.
[56]柯乐芹,张东旭,肖建中.杏鲍菇深加工残渣多糖酶法微波辅助提取工艺优化[J].农业工程学报,2014,30(21):332-338.