野生松茸加工与发展现状
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摘要
野生松茸(Tricholoma matsutake),是一种松属或栎属植物共生形成的外生菌根食用菌,有极高的营养价值、药用价值和经济价值。如今人类健康问题越来越受重视,松茸作为一种功效显著的优质保健食品,已成为国内外研究的热点。但松茸不耐贮藏,极易腐败变质,为保证营养的不损耗,对其保鲜技术及深加工尤为重要。文章综述了近年来对松茸保鲜技术的研究及加工的现状,发现目前对松茸加工和利用尚不够深入,还需进一步加大研究和开发力度。
Tricholoma matsutakeis a kind of exotrophicmycorrhiza edible mushroom, having mutualistic symbiosis with Loose genus or oak plants. Matsutake has high nutritional value, medicinal value and high economic value, which is far more than any other fungi. Today, human health problems have more and more attention, and matsutake has become a research hotspot at home and abroad in recent years as an efficacy significant health food. Due to the fact that the Tricholoma matsutakeis easy to rotten, the preservation technology is particularly important, which can ensure the nutrition is not damage. This paper provides a review of the fresh-keeping and product development of the matsutake in recent years. However, the Tricholoma matsutake has not been developed and utilized in depth yet, therefore further research and development is needed.
Tricholoma matsutakeis a kind of exotrophicmycorrhiza edible mushroom, having mutualistic symbiosis with Loose genus or oak plants. Matsutake has high nutritional value, medicinal value and high economic value, which is far more than any other fungi. Today, human health problems have more and more attention, and matsutake has become a research hotspot at home and abroad in recent years as an efficacy significant health food. Due to the fact that the Tricholoma matsutakeis easy to rotten, the preservation technology is particularly important, which can ensure the nutrition is not damage. This paper provides a review of the fresh-keeping and product development of the matsutake in recent years. However, the Tricholoma matsutake has not been developed and utilized in depth yet, therefore further research and development is needed.
引文
[1]刘培贵,袁明生,王向华,等.松茸群生物资源及其合理利用与有效保护[J].自然资源学报,1994,4(3):245-250.
[2]袁天凤,段斌,邱道持,等.松茸的地理分布与生态研究[J].中国食用菌,2006,25(4):14-17.
[3]李兴福.松茸世界珍稀食材[J].食品与生活,2014(9):50-51.
[4]CHEN XQ,WANG QQ,LI JM.Comparison of simultaneous distillation and extraction,static headspace and headspacesolid phase microextraction coupled with GC/MS to measure the flavor components of Tricholoma matsutake[J].Asian J Chem,2013,25(11):6059-6063.
[5]DING X,TANG J,CAO M.Structure elucidation and antioxidant activity of a novel polysaccharid isolated from Tricholoma matsutake[J].Int J Biol Macromol,2010,47(2):271-275.
[6]YIN XL,YOU QH,JIANG ZH.Immunomodulatory activities of different solvent extracts from Tricholoma matsutake(S.Ito et S.Imai)singer(higher basidiomycetes)on normal mice[J].Int J Med Mush,2012,14(6):549-556.
[7]HOU YL,DING X,HOU WR.Anti-microorganism,anti-tumor,and immune activities of a novel polysaccharide isolate from Tricholoma matsutake[J].Pharmacogn Mag,2013,9(35):244-249.
[8]袁唯,邵金良,杨枝高,等.壳聚糖涂膜处理松茸保鲜技术的研究[J].中国食用菌,2006,25(1):46-48.
[9]黄德智,张玉苍,马英冲,等.松茸菇涂膜保鲜技术的研究[J].长春工业大学学报:自然科学版,2007,28(3):350-353.
[10]王悦,薛伟.不同温度和湿度对松茸保鲜效果的影响[J].食品工业科技,2011,33(8):366-389.
[11]罗晓莉,邓雅元,曹晶晶,等.低温气调贮藏对松茸保鲜品质的影响[J].中国食用菌,2013,32(1):47-48.
[12]薛伟,王悦.气调保鲜包装对松茸生理特性的影响[J].食品科学,2013,34(12):327-330.
[13]罗晓莉,张沙沙,邓雅元,等.减压预处理对松茸采后酶活性和品质的影响初探[J].食品工业科技,2014,35(17):329-331.
[14]张建卿,张书秘.松茸酱酿造工艺:中国,201010226042.9[P].2010-11-10.
[15]毕文钢,王安江,刘金龙.松茸菌油及其制备方法和应用:中国,201010564260.3[P].2011-05-25.
[16]徐永饶,孙鹏,袁彬,等.松茸蜜膏制备方法:中国,201110206553.9[P].2011-07-22.
[17]冯磊,么宏伟,谢晨阳,等.液体发酵菌丝体多糖符合燕麦营养餐加工方法:中国,201010552744.6[P].2011-03-30.
[18]么宏伟,佟立君,谢晨阳,等.松茸速溶茶配方设计研究[J].中国林副产业,2013,6(127):14-19.
[19]刘金龙,毕文刚,王安江,等.高档养生煲汤松茸菌油的研制[J].湖北民族学院学报:自然科学版,2013,31(3):300-304.
[20]余跃先,杨学菊,段兴云,等.一种松茸养生片:中国,201410082222.2[P].2014-05-21.
[21]胡继松,胡亚平,王克勤,等.金针菇苹果复合饮料[J].湖北农业科技,2013(5):56-59.
[22]贾娟,王方.紫薯金针菇复合保健酸乳发酵工艺优化研究[J].保鲜与加工,2013,13(2):21-25.
[23]TIDKE G,RAI M.Biotechnological potential of mushrooms:dregs and dye production[J].International Journal of Medicinal Mushrooms,2006,8(4):351-360.
[24]费义常,孙尤梅.松茸保健胶囊的制备方法:中国,201010567427.1[P].2011-04-06.
[25]尚维,吕伟民.一种松茸多糖口服液的制备方法:中国,201110143736.0[P].2012-12-05.
[26]杨光辉.松茸口服液及其制备方法:中国,200710065855.2[P].2007-10-03.
[27]邹积宏,刘红梅,范铁男,等.姬松茸复合保健营养冲剂及其制备工艺:中国,201110029817.8[P].2011-07-20.
[28]TIDKE G,RAI M.Biotechnological potential of mushrooms:grugs and dyeproduction[J].International Journal of Medicinal Mushrooms,2006,8(4):351-360.
[29]吕伟民,赵云财,王佐民,等.松茸酒的制作:中国,201110062160.5[P].2011-09-28.
[30]陈建文.松茸保健酒:中国,201210116576.5[P].2012-04-20.
[31]余跃先,杨学菊.一种冻干松茸泡酒:中国,201410081825.0[P].2014-03-07.
[32]叶茂康.一种佛手松茸酒及其制备方法:中国,201410027755.0[P].2014-05-14.
[33]郑友.具有抗癌、提高人体免疫力功能的松茸保健药酒:中国,200910011367.2[P].2009-05-04.
[34]陆中华,陈俏彪.食用菌贮藏与加工技术[M].北京:中国农业出版社,2004.
[35]张良,钟智超,谢誓娟,等.姬松茸金针菇休闲食品生产工艺研究[J].西华大学学报:自然科学版,2015,24(1):98-102.
[36]方雪,刘飞,刘景,等.姬松茸酸奶研制及贮藏稳定性研究[J].食品工业科技,2014,35(11):206-209.
[37]LUAN HY,WANG GH,XU Y,et al.Antioxidant effects of Tricholoma matsutake extraction solution on aging mice induced by D-galactose[J].Medicinal Plant,2012,3(9):26-28.
[38]LU I H,MENG Q F,REN X D,et al.Extraction and antitumor activity of polysaccharides from Tricholoma matsutake[J].Journal of Biotechnology,2008(136):S469.
[39]DING X,TANG J,CAO M,et al.Structure elucidation and antioxidant activity of a novel polysaccharide isolated from Tricholoma matsutake[J].International Journal of Biological Macromolecules,2010,47(2):271-275.
[40]BYEON SE,LEE E,LEE SY,et al.Functional activation of macrophages,monocytes and splenic lymphocytes by polysaccharide fraction from Tricholoma matsutake[J].Archives of Pharma,2009,32(11):1565-1572.
[2]袁天凤,段斌,邱道持,等.松茸的地理分布与生态研究[J].中国食用菌,2006,25(4):14-17.
[3]李兴福.松茸世界珍稀食材[J].食品与生活,2014(9):50-51.
[4]CHEN XQ,WANG QQ,LI JM.Comparison of simultaneous distillation and extraction,static headspace and headspacesolid phase microextraction coupled with GC/MS to measure the flavor components of Tricholoma matsutake[J].Asian J Chem,2013,25(11):6059-6063.
[5]DING X,TANG J,CAO M.Structure elucidation and antioxidant activity of a novel polysaccharid isolated from Tricholoma matsutake[J].Int J Biol Macromol,2010,47(2):271-275.
[6]YIN XL,YOU QH,JIANG ZH.Immunomodulatory activities of different solvent extracts from Tricholoma matsutake(S.Ito et S.Imai)singer(higher basidiomycetes)on normal mice[J].Int J Med Mush,2012,14(6):549-556.
[7]HOU YL,DING X,HOU WR.Anti-microorganism,anti-tumor,and immune activities of a novel polysaccharide isolate from Tricholoma matsutake[J].Pharmacogn Mag,2013,9(35):244-249.
[8]袁唯,邵金良,杨枝高,等.壳聚糖涂膜处理松茸保鲜技术的研究[J].中国食用菌,2006,25(1):46-48.
[9]黄德智,张玉苍,马英冲,等.松茸菇涂膜保鲜技术的研究[J].长春工业大学学报:自然科学版,2007,28(3):350-353.
[10]王悦,薛伟.不同温度和湿度对松茸保鲜效果的影响[J].食品工业科技,2011,33(8):366-389.
[11]罗晓莉,邓雅元,曹晶晶,等.低温气调贮藏对松茸保鲜品质的影响[J].中国食用菌,2013,32(1):47-48.
[12]薛伟,王悦.气调保鲜包装对松茸生理特性的影响[J].食品科学,2013,34(12):327-330.
[13]罗晓莉,张沙沙,邓雅元,等.减压预处理对松茸采后酶活性和品质的影响初探[J].食品工业科技,2014,35(17):329-331.
[14]张建卿,张书秘.松茸酱酿造工艺:中国,201010226042.9[P].2010-11-10.
[15]毕文钢,王安江,刘金龙.松茸菌油及其制备方法和应用:中国,201010564260.3[P].2011-05-25.
[16]徐永饶,孙鹏,袁彬,等.松茸蜜膏制备方法:中国,201110206553.9[P].2011-07-22.
[17]冯磊,么宏伟,谢晨阳,等.液体发酵菌丝体多糖符合燕麦营养餐加工方法:中国,201010552744.6[P].2011-03-30.
[18]么宏伟,佟立君,谢晨阳,等.松茸速溶茶配方设计研究[J].中国林副产业,2013,6(127):14-19.
[19]刘金龙,毕文刚,王安江,等.高档养生煲汤松茸菌油的研制[J].湖北民族学院学报:自然科学版,2013,31(3):300-304.
[20]余跃先,杨学菊,段兴云,等.一种松茸养生片:中国,201410082222.2[P].2014-05-21.
[21]胡继松,胡亚平,王克勤,等.金针菇苹果复合饮料[J].湖北农业科技,2013(5):56-59.
[22]贾娟,王方.紫薯金针菇复合保健酸乳发酵工艺优化研究[J].保鲜与加工,2013,13(2):21-25.
[23]TIDKE G,RAI M.Biotechnological potential of mushrooms:dregs and dye production[J].International Journal of Medicinal Mushrooms,2006,8(4):351-360.
[24]费义常,孙尤梅.松茸保健胶囊的制备方法:中国,201010567427.1[P].2011-04-06.
[25]尚维,吕伟民.一种松茸多糖口服液的制备方法:中国,201110143736.0[P].2012-12-05.
[26]杨光辉.松茸口服液及其制备方法:中国,200710065855.2[P].2007-10-03.
[27]邹积宏,刘红梅,范铁男,等.姬松茸复合保健营养冲剂及其制备工艺:中国,201110029817.8[P].2011-07-20.
[28]TIDKE G,RAI M.Biotechnological potential of mushrooms:grugs and dyeproduction[J].International Journal of Medicinal Mushrooms,2006,8(4):351-360.
[29]吕伟民,赵云财,王佐民,等.松茸酒的制作:中国,201110062160.5[P].2011-09-28.
[30]陈建文.松茸保健酒:中国,201210116576.5[P].2012-04-20.
[31]余跃先,杨学菊.一种冻干松茸泡酒:中国,201410081825.0[P].2014-03-07.
[32]叶茂康.一种佛手松茸酒及其制备方法:中国,201410027755.0[P].2014-05-14.
[33]郑友.具有抗癌、提高人体免疫力功能的松茸保健药酒:中国,200910011367.2[P].2009-05-04.
[34]陆中华,陈俏彪.食用菌贮藏与加工技术[M].北京:中国农业出版社,2004.
[35]张良,钟智超,谢誓娟,等.姬松茸金针菇休闲食品生产工艺研究[J].西华大学学报:自然科学版,2015,24(1):98-102.
[36]方雪,刘飞,刘景,等.姬松茸酸奶研制及贮藏稳定性研究[J].食品工业科技,2014,35(11):206-209.
[37]LUAN HY,WANG GH,XU Y,et al.Antioxidant effects of Tricholoma matsutake extraction solution on aging mice induced by D-galactose[J].Medicinal Plant,2012,3(9):26-28.
[38]LU I H,MENG Q F,REN X D,et al.Extraction and antitumor activity of polysaccharides from Tricholoma matsutake[J].Journal of Biotechnology,2008(136):S469.
[39]DING X,TANG J,CAO M,et al.Structure elucidation and antioxidant activity of a novel polysaccharide isolated from Tricholoma matsutake[J].International Journal of Biological Macromolecules,2010,47(2):271-275.
[40]BYEON SE,LEE E,LEE SY,et al.Functional activation of macrophages,monocytes and splenic lymphocytes by polysaccharide fraction from Tricholoma matsutake[J].Archives of Pharma,2009,32(11):1565-1572.