香菇风味物质形成过程的研究进展_综述.doc

Edible and medicinal mushrooms 2013216349353 210023 Lentinula edodes1“”231504 - 5 1 1.1 6- GC-MS 66 1,2,4-1,2,3,5,6 -“”72481,2,3,5,6-1,2,4-1,2,3,5- 1.2 1-3-1-4-3-2-1-3-2 () ( + ) () 8 1.3 350 2013 21 6 9 1.4 105-5-1112 1.5 13 1.6 1431516 2.1 1,2,3,5,6-DSCTG225 172310-61819 1,2,4-4.36%13.36%9-GTP-GTP-GTP20 2.2 1-3-1-3-10-10-1-3-21 2.3 -S-L-S-L-22 2.4 5.557%0.935%16.83% 351 96070 235-59.7 mg/100 g5-6.4 mg/100 g24 3.1 “” SDEGC-MS44.1321.5310.2849.2925 16-2226O2271-3-23.07%4.77%28 13849.29%21.53%298.9%251,2,3,5,6-0.53%0.47%1,2,4-4.12%2.24%30 40.27%16.65%1,2,3,5,6-31 327.60%8.75%3-4-2-0.21%3.97%6.26%33 SDEGC-MSpH8 3.2 , RNA5-, 5-234, 2540 , 352 2013 21 6 3540 35 C-S 1 . M. 1 . : , 2009:1. 2 . J. , 2005, 2(3): 37-40. 3 KALAC P. Chemical composition and nutritional value of european species of wild growing mushrooms: A reviewJ. Food chemistry, 2009, 113(1): 9-16. 4 ANTMANN G, ARES G, LEMA P, et al. Influence of modified atmosphere packaging on sensory quality of shiitake mushrooms J. 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Food Chemistry, 2009, 113(2): 578-584. 26 GARCIA-SEGOVIA P, ANDRES-BELLO A, MARTINEZ-MONZO J. Rehydration of air-dried Shiitake mushroom (Lentinus edodes) caps: Comparison of conventional and vacuum water immersion processes rzenbergerJ. Food Science and Technology, 2011, 44(2): 480-488. 27 YE J, LI J, HAN X, ZHANG L, et al. Effects of Active Modified Atmosphere Packaging on Postharvest Quality of Shiitake Mushrooms (Lentinula edodes) Stored at Cold Storage. Journal of Integrative Agriculture, 2012, 11(3), 474-482. 28 GUEDES P P, RIBEIRO B, GONCALVES R F, et al. Correlation between the pattern volatiles and the overall aroma of wild edible mushroomsJ. Journal of Agricultural and Food Chemistry, 2008, 56(5): 1704-1712. 29 HIRAIDE M, KATO A, NAKASHIMA T. The smell and odorous components of dried shiitake mushroom, Lentinula edodes V: changes in lenthionine and lentinic acid contents during the drying processJ. Journal of Wood Science, 2010, 56(6): 477-482. 30 , , , . J. , 2010, 27(5): 456-463. 31 TSAI S Y, WENG C C, HUANG S J, et al. Nonvolatile taste components of Grifola frondosaMorchella esculenta and Termitomyces albuminosus myceliaJ. Food Science and Technology, 2006, 39(10): 1066-1071. 32 SHIGA H, YOSHII H, OHE H, et al. Encapsulation of shiitake (Lenthinus Edodes) flavors by spray dryingJ. Bioscience, Biotechnology and Biochemistry, 2004, 68 (1) : 66-71. 33 , , , . GC-MSJ. , 2012, 14: 70-75. 34 JIANG T, FENG L, LI J. Changes in microbial and postharvest quality of shiitake mushroom (Lentinus edodes) treated with chitosa