蕈菌挥发性芳香物质研究概述
|
摘要
蕈菌不仅具有独特的食用和药用价值,而且是天然香精、香料的理想来源。从常见的产香蕈菌及其香韵特征、蕈菌中挥发性芳香物质的种类、芳香物质的来源与转化、外界环境对蕈菌产香的影响等方面,概述了近年来对蕈菌芳香化合物研究现状。对蕈菌芳香物质的研究不仅能为天然香精香料化学工业开拓出新的资源空间,而且有助于丰富和完善食(药)用真菌产业体系,以提高产品附加值,延伸产业链,促进行业可持续发展。
Mushroom not only has the unique value of food and medicine but also is the ideal source of natural flavor. In this paper, the research status of aromatic compounds of fungi in recent years was summarized from the following aspects: the common aromatic mushrooms and their aroma characteristics, the kinds of volatile aromatic compounds in mushroom, the sources and transformation of aromatic compounds, and the influence of external environment on the aroma production of mushroom. The research on aromatic compounds of mushroom can not only open up a new resource space for the chemical industry of natural flavor, but also help to enrich and perfect the industrial system of edible and medicinal fungi, so as to improve the added value of products, extend the industrial chain, and promote the sustainable development of the industry.
Mushroom not only has the unique value of food and medicine but also is the ideal source of natural flavor. In this paper, the research status of aromatic compounds of fungi in recent years was summarized from the following aspects: the common aromatic mushrooms and their aroma characteristics, the kinds of volatile aromatic compounds in mushroom, the sources and transformation of aromatic compounds, and the influence of external environment on the aroma production of mushroom. The research on aromatic compounds of mushroom can not only open up a new resource space for the chemical industry of natural flavor, but also help to enrich and perfect the industrial system of edible and medicinal fungi, so as to improve the added value of products, extend the industrial chain, and promote the sustainable development of the industry.
引文
[1]邓鹏飞,杨辉荣.香精香料工业现状和发展趋势[J].现代化工,1999(11):6-8.
[2]Moliszewska E.Mushroom flavour[J].Folia Biologica Et Oecologica,2014,10(1):80-88.
[3]Omelianski VL.Aroma-producing Microorganisms[J].Journal of Bacteriology,1923,8(4):393-419.
[4]王国良,宋俊梅,曲静然.产香微生物的应用现状[J].食品研究与开发,2007,28(7):157-160.
[5]王小红,钱骅,张卫明,等.食用菌呈味物质研究野生植物资源,2009,28(1):5-8.
[6]图力古尔,Bau Tolgor.我国蕈菌生物多样性及保育研究进展[J].鲁东大学学报:自然科学版,2010,26(4):353-360.
[7]吴时敏.食用蘑菇产天然挥发性风味化合物研究进展[J].食品与生物技术学报,2009,28(1):1-7.
[8]陈应龙.块菌生态生理学研究[J].中国食用菌,2001,20(5):28-30.
[9]陈昭君,孙培龙,何荣军.香菇香味成分分离及分析研究的进展(述评)[J].食药用菌,2012(3):147-151.
[10]Dijkstra FY,Wikén TO.Studies on mushroom flavours.1.Organoleptic significance of constituents of the cultivated mushroom,Agaricus bisporus[J].Zeitschrift für Lebensmittel-Untersuchung und-Forschung,1976,160(3):255.
[11]Fraatz MA,Zorn H.Fungal flavours[J].Mycota,2011(10):249-268.
[12]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.
[13]Zawirskawojtasiak R.Optical purity of(R)-(-)-1-octen-3-ol in the aroma of various species of edible mushrooms[J].Food Chemistry,2004,86(1):113-118.
[14]Mau JL,Beelman RB,Ziegler GR.1-octen-3-ol in the cultivated mushroom,Agricus bisporus[J].Journal of Food Science,2010,57(3):704-706.
[15]And JLM,Hwang SJ.Effect ofγ-irradiation on flavor compounds of fresh mushrooms[J].J.Agric.Food Chem,1997,45(5):1201-1216.
[16]Maga JA.Mushroom flavor[J].Journal of Agricultural&Food Chemistry,1981,29(1):1-4.
[17]Taupp DE,Nimtz MBRG,Zorn H.Stress response of Nidula niveo-tomentosa to UV-A light[J].Mycologia,2008,100(4):529-538.
[18]Guevara G,Bonito G,Trappe JM,et al.New North American truffles(Tuber spp.)and their ectomycorrhizal associations[J].Mycologia,2013,105(1):194-209.
[19]刘杨岷,王林祥.中国香菇风味成份的分离与鉴定[J].质谱学报,1992,13(1):31.
[20]陈志杰,顾振新.蕈菌挥发性风味物质研究进展[J].食品科技,2007,32(11):17-19.
[21]Hadar Y,Dosoretz CG.Mushroom mycelium as a potential source of food flavour[J].Trends in Food Science&Technology,1991,2(91):214-218.
[22]Husson F,Bompas D,Kermasha S,et al.Biogeneration of 1-octen-3-ol by lipoxygenase and hydroperoxide lyase activities of Agaricus bisporus[J].Process Biochemistry,2001,37(2):177-182.
[23]Tressl R,Bahri D,Engel KH.Formation of eight-carbon and ten-carbon components in mushrooms(Agaricus campestris)[J].Journal of Agricultural&Food Chemistry,1982,30(1):89-93.
[24]Wurzenberger M,Grosch W.The formation of 1-octen-3-ol from the 10-hydroperoxide isomer of linoleic acid by a hydroperoxide lyase in mushrooms(Psalliota bispora)[J].Biochimica Et Biophysica Acta,1984,794(1):25-30.
[25]Assaf S,Hadar Y,Dosoretz CG.Biosynthesis of 13-hydroperoxylinoleate,10-oxo-8-decenoic acid,and 1-octen-3-ol from linoleic acid by a mycelial-pellet homogenate of Pleurotus pulmonarius[J].Journal of Agricultural&Food Chemistry,1995,43(8):2173-2178.
[26]王文亮,孙卿,曹世宁,等.香菇风味物质形成机理研究进展[J].山东农业科学,2015(6):145-147.
[27]殷朝敏,范秀芝,樊喆,等.14种侧耳属食用菌干品挥发性香味成分分析[J].食品科学,2018(16):240-246.
[28]王勃,周文忠,董胜强,等.青头菌子实体发育进程中挥发性成分分析[J].食品与发酵工业,2014,40(8):178-183.
[29]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.
[30]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(8):1368-1373.
[31]杨海芮,贾薇,张劲松,等.固相微萃取-气相色谱-质谱联用法分析樟芝发酵液、液体发酵菌丝体和固体培养菌丝体中香气成分[J].食用菌学报,2016,23(4):48-52.
[32]白羽嘉,陶永霞,张莉,等.阿魏对阿魏菇氨基酸及挥发性成分的影响[J].食品科学,2013,34(14):198-204.
[33]唐秋实,刘学铭,池建伟,等.不同干燥工艺对杏鲍菇品质和挥发性风味成分的影响[J].食品科学,2016,37(4):25-30.
[2]Moliszewska E.Mushroom flavour[J].Folia Biologica Et Oecologica,2014,10(1):80-88.
[3]Omelianski VL.Aroma-producing Microorganisms[J].Journal of Bacteriology,1923,8(4):393-419.
[4]王国良,宋俊梅,曲静然.产香微生物的应用现状[J].食品研究与开发,2007,28(7):157-160.
[5]王小红,钱骅,张卫明,等.食用菌呈味物质研究野生植物资源,2009,28(1):5-8.
[6]图力古尔,Bau Tolgor.我国蕈菌生物多样性及保育研究进展[J].鲁东大学学报:自然科学版,2010,26(4):353-360.
[7]吴时敏.食用蘑菇产天然挥发性风味化合物研究进展[J].食品与生物技术学报,2009,28(1):1-7.
[8]陈应龙.块菌生态生理学研究[J].中国食用菌,2001,20(5):28-30.
[9]陈昭君,孙培龙,何荣军.香菇香味成分分离及分析研究的进展(述评)[J].食药用菌,2012(3):147-151.
[10]Dijkstra FY,Wikén TO.Studies on mushroom flavours.1.Organoleptic significance of constituents of the cultivated mushroom,Agaricus bisporus[J].Zeitschrift für Lebensmittel-Untersuchung und-Forschung,1976,160(3):255.
[11]Fraatz MA,Zorn H.Fungal flavours[J].Mycota,2011(10):249-268.
[12]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.
[13]Zawirskawojtasiak R.Optical purity of(R)-(-)-1-octen-3-ol in the aroma of various species of edible mushrooms[J].Food Chemistry,2004,86(1):113-118.
[14]Mau JL,Beelman RB,Ziegler GR.1-octen-3-ol in the cultivated mushroom,Agricus bisporus[J].Journal of Food Science,2010,57(3):704-706.
[15]And JLM,Hwang SJ.Effect ofγ-irradiation on flavor compounds of fresh mushrooms[J].J.Agric.Food Chem,1997,45(5):1201-1216.
[16]Maga JA.Mushroom flavor[J].Journal of Agricultural&Food Chemistry,1981,29(1):1-4.
[17]Taupp DE,Nimtz MBRG,Zorn H.Stress response of Nidula niveo-tomentosa to UV-A light[J].Mycologia,2008,100(4):529-538.
[18]Guevara G,Bonito G,Trappe JM,et al.New North American truffles(Tuber spp.)and their ectomycorrhizal associations[J].Mycologia,2013,105(1):194-209.
[19]刘杨岷,王林祥.中国香菇风味成份的分离与鉴定[J].质谱学报,1992,13(1):31.
[20]陈志杰,顾振新.蕈菌挥发性风味物质研究进展[J].食品科技,2007,32(11):17-19.
[21]Hadar Y,Dosoretz CG.Mushroom mycelium as a potential source of food flavour[J].Trends in Food Science&Technology,1991,2(91):214-218.
[22]Husson F,Bompas D,Kermasha S,et al.Biogeneration of 1-octen-3-ol by lipoxygenase and hydroperoxide lyase activities of Agaricus bisporus[J].Process Biochemistry,2001,37(2):177-182.
[23]Tressl R,Bahri D,Engel KH.Formation of eight-carbon and ten-carbon components in mushrooms(Agaricus campestris)[J].Journal of Agricultural&Food Chemistry,1982,30(1):89-93.
[24]Wurzenberger M,Grosch W.The formation of 1-octen-3-ol from the 10-hydroperoxide isomer of linoleic acid by a hydroperoxide lyase in mushrooms(Psalliota bispora)[J].Biochimica Et Biophysica Acta,1984,794(1):25-30.
[25]Assaf S,Hadar Y,Dosoretz CG.Biosynthesis of 13-hydroperoxylinoleate,10-oxo-8-decenoic acid,and 1-octen-3-ol from linoleic acid by a mycelial-pellet homogenate of Pleurotus pulmonarius[J].Journal of Agricultural&Food Chemistry,1995,43(8):2173-2178.
[26]王文亮,孙卿,曹世宁,等.香菇风味物质形成机理研究进展[J].山东农业科学,2015(6):145-147.
[27]殷朝敏,范秀芝,樊喆,等.14种侧耳属食用菌干品挥发性香味成分分析[J].食品科学,2018(16):240-246.
[28]王勃,周文忠,董胜强,等.青头菌子实体发育进程中挥发性成分分析[J].食品与发酵工业,2014,40(8):178-183.
[29]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.
[30]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(8):1368-1373.
[31]杨海芮,贾薇,张劲松,等.固相微萃取-气相色谱-质谱联用法分析樟芝发酵液、液体发酵菌丝体和固体培养菌丝体中香气成分[J].食用菌学报,2016,23(4):48-52.
[32]白羽嘉,陶永霞,张莉,等.阿魏对阿魏菇氨基酸及挥发性成分的影响[J].食品科学,2013,34(14):198-204.
[33]唐秋实,刘学铭,池建伟,等.不同干燥工艺对杏鲍菇品质和挥发性风味成分的影响[J].食品科学,2016,37(4):25-30.