松茸风味物质研究进展及应用展望
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摘要
综述了松茸中风味物质的研究现状,对目前研究报道的松茸中非挥发性风味物质(可溶性糖、呈味氨基酸、呈味核苷酸、有机酸等)和挥发性风味物质(八碳化合物、含硫化合物、酯类、醛类、酮类化合物等)进行概括总结。目前,市场上松茸产品都是粗加工产品,工艺简单、成本较低,通过对松茸风味物质的研究,可以采用酶解、萃取等技术完全释放松茸的风味物质并充分利用起来,未来松茸的精细加工产品可以重点开发松茸调味精、松茸化妆品、松茸酱油、松茸速溶茶等。
The research status of flavor substances in Tricholoma matsutake was reviewed. Summary of the current studies on non-volatile flavor substances(soluble sugar,free amino acids,flavoured nucleotides,organic acids,etc.) and volatile flavor substances(eight-carbon volatile compounds,sulphur compounds,esters,aldehydes,ketones,etc.) in the Tricholoma matsutake. At present,Tricholoma matsutake products on the market are all rough processing products,the process is simple and the cost is low. Through the study of Tricholoma matsutake flavor substances,Tricholoma matsutake flavor substances can be completely released by enzymatic hydrolysis,extraction and other techniques and fully utilized. In the future, matsutake fine processing products can focus on the development of Tricholoma matsutake seasoning,Tricholoma matsutake cosmetics,Tricholoma matsutake sauce,and Tricholoma matsutake instant solution tea.
The research status of flavor substances in Tricholoma matsutake was reviewed. Summary of the current studies on non-volatile flavor substances(soluble sugar,free amino acids,flavoured nucleotides,organic acids,etc.) and volatile flavor substances(eight-carbon volatile compounds,sulphur compounds,esters,aldehydes,ketones,etc.) in the Tricholoma matsutake. At present,Tricholoma matsutake products on the market are all rough processing products,the process is simple and the cost is low. Through the study of Tricholoma matsutake flavor substances,Tricholoma matsutake flavor substances can be completely released by enzymatic hydrolysis,extraction and other techniques and fully utilized. In the future, matsutake fine processing products can focus on the development of Tricholoma matsutake seasoning,Tricholoma matsutake cosmetics,Tricholoma matsutake sauce,and Tricholoma matsutake instant solution tea.
引文
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[16]廖丽娟,金光洙.松茸挥发油化学成分的气相色谱-质谱联用分析[J].食品科学,2010,31(8):216-218.
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[18]杨曙光,钱骅,朱羽尧.减压处理对松茸采后风味及品质的影响[J].食品科技,2015,40(9):331-336.
[19]谷镇,杨焱.食用菌呈香呈味物质研究进展[J].食品工业科技,2013,34(5):363-367.
[2]黄年来,林志彬,陈国良,等.中国食药用菌学[M].上海:上海科学技术文献出版社,2010:1 110-1 133.
[3]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),2006(4):211-214.
[4]刘萍,陶文沂,尹光耀.松口蘑及其活性物质研究进展[J].食用菌学报,2001(4):62-65.
[5]Shallenberger R S.Taste of amino acids[J].In Taste chemistry.London:Blackie Academic and Professional,1993(7):226-233.
[6]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):37-39.
[7]Renata Zawirska-Wojtasiak.Optical purity of(R)-(-)-Octen-3-ol in the aroma of various secies of edible mushrooms[J].Food Chemistry,2004(1):113-188.
[8]Ajlouni S O,Beelman R B,Thompson D B,et al.Changes in soluble sugars in various tissues of cultivated mushroom,Agaricus bisporus,during postharvest storage[J].In G.Charalambous(Ed).,Food flavors.Amsterdam,1995(12):1 865-1 880.
[9]Kalacp.A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms[J].Journal of the Science of Food and Agriculture,2012(2):209-218.
[10]高瑞希,李竣,柴万鹏,等.松茸多糖成分分析,2013,47(5):1 368-1 373.
[11]李强,张利,李小林,等.四川5个产区松茸挥发性成分比较研究[J].天然产物研究与开发,2015(27):1 368-1 373.
[12]张燕,赖于民.松茸氨基酸含量分析及营养价值评价[J].食品研究与开发,2016,37(2):14-18.
[13]王逍君,谷大海,王雪峰,等.五种云南野生食用菌中非挥发性的主要呈味物质比较研究[J].现代食品科技,2016,32(3):306-312.
[14]谷镇.食用菌呈香呈味物质分析及制备工艺研究[D].上海:上海师范大学,2012.
[15]黄小菲,罗强,丁祥,等.西南地区不同产地松茸挥发性成分分析[J].食品科学,2011,32(18):171-175.
[16]廖丽娟,金光洙.松茸挥发油化学成分的气相色谱-质谱联用分析[J].食品科学,2010,31(8):216-218.
[17]谷镇,杨焱,冯涛,等.固相微萃取结合GC/MS联用技术研究野松茸干品的挥发性成分[J].天然产物研究与开发,2012(2):1 063-1 066.
[18]杨曙光,钱骅,朱羽尧.减压处理对松茸采后风味及品质的影响[J].食品科技,2015,40(9):331-336.
[19]谷镇,杨焱.食用菌呈香呈味物质研究进展[J].食品工业科技,2013,34(5):363-367.