食用菌呈香呈味物质研究进展
详细信息Research progress in flavor components of edible fungus
-
摘要: 综述了近年来食用菌中呈香呈味物质的研究状况,对目前研究报道的食用菌中挥发性呈香物质(八碳挥发性化合物、含硫化合物及酸、酮、醛、酯类化合物等)和非挥发性呈味物质(可溶性糖、呈味氨基酸、核苷酸、有机酸等)进行了概况总结,为更好地开发食用菌风味产品提供参考。Abstract: Current research relating to the flavor substance in edible fungus was reviewed, including the volatile aroma substances (eight-carbon volatile compounds, sulfur compounds and acid, ketones, aldehydes, esters, etc. ) and non-volatile compounds (soluble sugars, free amino acids, nucleotides, organic acids, etc.) . The overview summary would provide a reference for the better development of the mushroom flavor products.
-
[1] 张金霞.中国食用菌产业科学与发展[M].第1版.北京:中国农业出版社, 2009:1. [2] Zhang Yu, Gu Ming, Wang Kaiping, et al.Structure, chain conformation and antitumor activity of a novel polysaccharide from Lentinusedodes[J].Fitoterapia, 2010, 81 (8) :1163-1170.
[3] Liang Guo, Jianhui Xie, Yuanyuan Ruan, et al.Characterization and immunostimulatory activity of a polysaccharide from the spores of Ganoderma lucidum[J].International Immunopharmacology, 2009, 8:1175-1182.
[4] Mei-Chun Kuo, Ching-Yi Weng, Choi-LanHa, et al.Ganoderma lucidum mycelia enhance innate immunity by activating NF-κB[J].Journal of Ethnopharmacology, 2006, 103:217-222.
[5] Ribeiro LR, Mantovani MS, Ribeiro DA, et al.Brazilian natural dietary components (annatto, propolis and mushrooms) protecting against mutation and cancer[J].Hum Exp Toxicol, 2006, 25 (5) :267-272.
[6] 张树庭.食用菌的营养与保健、药用价值[J].浙江食用菌, 2007, 1:5-8. [7] Eva Guillamon, AnaGarcia-Lafuente, Miguel Lozano.Edible mushrooms:Role in the prevention of cardiovascular diseases[J].Fitoterapia, 2010, 81:715-723.
[8] 吴梅.食用菌食疗保健价值[J].新农业, 2004, 11:48. [9] 戴晓梅, 李思义.食用菌的功能性成分与利用[J].蔬菜, 2000, 9:33-34. [10] 奇云嵘.九大珍稀食用菌简介[J].现代农业, 2003, 7:37. [11] 游兴勇, 许杨, 李燕萍.食用菌非挥发性呈味物质的研究[J].中国调味品, 2008, 8:32-35, 47. [12] 温泉, 王锡昌.食用菌风味成分的研究及应用进展[J].长江大学学报:自然版, 2003 (7) :37. [13] 李秦, 海洋, 师会勤.平菇与香菇挥发性香气成分的GC/MS分析比较[J].化学与生物工程, 2010, 27 (2) :87-89. [14] 郑建仙.福建香菇风味物质的分离与鉴定[J].中国食用菌, 1995, 14 (6) :3-6. [15] Jeng-Leun Mau, Charng-Cherng Chyau, Juh-Yiing Li, et al.Flavor compounds in straw mushrooms volvariella volvacea harvested at different stages of maturity[J].J Agric Food Chem, 1997, 45:4726-4729.
[16] 邢增涛, 郭倩, 冯志勇.姬松茸中挥发性风味物质的GC-MS分析[J].中药材, 2003, 26 (11) :789-791. [17] Renata Zawirska-Wojtasiak.Optical purity of (R) - (-) -Octen-3-ol in the aroma of various secies of edible mushrooms[J].Food chemistry, 2004, 86 (1) :113-188.
[18] Jeng-leun Mau, Robert B, Gregory R Ziegler.1-Octen-3-ol in the Cultivated mushroom, Agaricus bisporus[J].Food Sci, 1992, 57 (3) :704-706.
[19] Mau JL, Hwang SJ.Effect of gamma-irradiation on flavour compounds of fresh mushrooms[J].Journal of Agricultural and Food Chemistry, 1997, 45:1849-1852.
[20] Joseph A M.Mushroomflavor[J].Journal of Agriculturaland Food Chemistry, 1981, 29 (1) :1-4.
[21] Wasowicz E.Identification of the volatile flavor compounds in mushrooms Agaricus bisporus[J].Bullentin de Academic Polonaise des Sciences, 1974, 22 (3) :143-151.
[22] 刘杨岷, 王林祥, 袁身淑, 等.中国香菇风味成分的分离与鉴定[J].质谱学报, 1992, 13 (1) :31-35. [23] 宋国新, 余应新, 王林祥, 等.香气分析技术与实例[M].北京:化学工业出版社, 2007. [24] 吉田博, 陶明勋.三十一种菇类游离糖醇和有机酸的含量[J].中国食用菌, 1983 (4) :12-14. [25] Shu-Yao Tsai, Hui-Li Tsai, Jeng-LeunMau.Non-volatile taste components of Agaricus blazei, Agrocybe cylindracea and Boletus edulis[J].Food Chemistry, 2008, 107:977-983.
[26] Shil-Jeng Huang, Shu-Yao Tsai, Jeng-Leun Mau.Nonvolatile taste components of fruit bodies and myceliaof Cordycepsmilitaris[J].Food Science and Technology, 2006, 39:577-583.
[27] 马国瑞, 陈美慈, 石伟勇, 等.食用菌的营养成分研究[J].营养学报, 1994, 16 (3) :344-347. [28] Komata.The taste and constituents of foods[J].Nippon Shokuhin Kogyo Gakkaishi, 1969, 3:26.
[29] Yamaguchi S, Yoshikawa T, Ikeda S, et al.Measurement of the relative taste intensityof someα-aminoacid and5'-nucleotides[J].Journalof Food Science, 1991, 36:846-849.
[30] 宋爱荣, 岳运勇, 徐坤.四个杏鲍菇品种的氨基酸分析与比较[J].菌物研究, 2005, 3 (4) :11-14. [31] 史琦云, 邵威平.八种食用菌营养成分的测定与分析[J].甘肃农业大学学报, 2003, 38 (3) :336-339. [32] 杨秉耀, 陈新芳, 吕雪娟.食用菌的扫描电镜观察及氨基酸分析[J].电子显微学报, 2004, 23 (4) :355-355. [33] 张树庭, 黄步汉.食用菌的营养价值第二讲[J].食用菌氨基酸, 1986, 2:45-46. [34] Kato.Role of free amino acids and peptides in food taste[M].1989:158-174.
[35] Shallenberger R S.Taste of amino acids[J].In Taste chemistry.London:Blackie Academic and Professional.1993:226-233.
[36] Li-Qiong Guo a, Jun-YangLin b, Jun-Fang Lin.Non-volatile components of several novel species of edible fungi[J].China Food Chemistry, 2007, 100:643-649.
[37] Shu-YaoTsai, Chien-Ching Weng, Shil-Jeng Huang, et al.Nonvolatile taste components of Grifola frondosa, Morchella esculenta and Termitomyces albuminosus mycelia[J].Food Science and Technology, 2006, 39:1066-1071.
[38] Tseng Y H, Lee YL, Li R C.Non-volatile flavour components of Ganoderma tsugae[J].Food Chemistry, 2005, 90:409-415.
[39] Chang HL, Chao GR, Chen CC, et al.Nonvolatile tastecomponentsof Agaricus blazei, Antrodiacamphorata and Cordyceps militaris mycelia[J].Food Chemistry, 2001, 74:203-207.
[40] Joan-Hwa Yang, Hsiu-Ching Lin, Jeng-Leun Mau.Nonvolatile taste components of several commercial mushrooms[J].Food Chemistry, 2001, 72:465-471.
[41] 张介驰.食用菌类调味品的开发[J].中国调味品, 2007, 9:34-36. [42] 王俊云, 常新奎, 陈劲.从脱毒棉籽粕和食用菌中提取食用核酸的工艺探讨[J].生物技术.2004, 14 (4) :67-69. [43] 何圻, 杨荣华.鲜味物质及其在水产调味品中的应用[J].中国调味品, 2005, 4:3-8. [44] Taylor M W, Hershey R A, Levine R A, et al.Improved methodof resolving nucleotides by reverse phase high performance liquid chromatography[J].Journal of Chromatography A, 1981, 219:133-2139.
[45] 陈发兴, 刘星辉, 陈立松.果实有机酸代谢研究进展[J].果树学报, 2005, 22 (5) :526-531. [46] Tokio Fujita, Sadao Komemushi, Kei Yamagata.Contents of amino acids, organic acids and5-nucleotides in Tricholoma giganteum[J].Journal of the Science of Food and Agriculture, 1991, 55 (1) :159-162.
[47] 山下市二.香菇保鲜技术[J].国外农学:国外食用菌, 1991, 2:20-21. [48] Litchfield.Morel mushroom mycelium as a food-flavoring material[J].Biotechnology and bioengieering, 1967, 6:289-304.
[49] 吴梧桐.生物化学[M].第5版.北京:人民卫生出版社, 2005 [50] 王锡昌, 陈俊卿.顶空固相微萃取与气质联用法分析鲢肉中风味成分[J].上海水产大学学报, 2005, 14 (2) :176-180. [51] 贺荣平.食用菌系列休闲食品的开发与研究[J].加工技术, 2005, 3:37-40. [52] 赵义涛, 唐玉琴, 刘萍.食用菌深加工与功能性食品开发[J].中国农学学报, 2003, 19 (2) :109-110. [53] 陈沈珍.食用酒酿造调味品的开发和发展方向[J].中国酿造, 1993, 3:4-8. [54] 富永哲彦, 王纪华.蘑菇精的制法[J].中国林副特产, 1989, 3:45-46. [55] 赵谋明, 郑克平.草菇抽提物最佳提取工艺条件的研究[J].食品工业科技, 1997, 18 (2) :35-39. [56] 宋超.金针菇精生产技术[J].食品工业, 1994, 2:35-37.
计量
- 文章访问数: 249
- HTML全文浏览量: 24
- PDF下载量: 1298
下载:
