食用菌鲜味物质研究进展  

Research Advancements of Umami Substance in Edible Fungus

作　　者：陈海强[1,2] 胡汝晓 彭运祥 谭周进[3] 王春晖[1] 

机构地区：[1]湖南农业大学生物安全科学科技学院 [2]湖南省食用菌研究所 [3]湖南中医药大学

出　　处：《现代生物医学进展》2011年第19期3783-3786,共4页Progress in Modern Biomedicine

基　　金："十一五"国家科技支撑计划课题(2008BADAIB07);长沙市科技局项目(k0803270-31)

摘　　要：本文介绍了食用菌鲜味物质的研究进展,可以为食用菌调味品的开发提供理论基础和指导。文章主要综述了食用菌鲜味物质氨基酸和核苷酸的组成、呈鲜特点、提取以及食用菌在调味品中的开发现状。食用菌中氨基酸和核苷酸类的含量都比较高,是食用菌重要的鲜味物质。这些鲜味物质的酶法提取比传统方法的效果好、提取率高。当今食用菌调味品生产工艺简单,大多为粗加工品,且食用菌中的鲜味物质和其它的功能性成分没有充分释放出来,需要研发新方法来充分释放其中的鲜味物质及其它的营养成分,并且要加强食用菌抽提物产品研制的新技术。The research progress of edible flavoring umami substance from edible fungi was introduced in this paper, and it provided theoretical basis and guidance for developing preparation. The review included mainly the composition, sapidity characteristics, extraction of the flavor amine acids and nucleotides in edible fungus. Amino acids and nucleotide were the important flavor substances in edible fungi. The enzymatic extracting method was better than the traditional extracting methods for flavor substance from edible fungi. Todays edible flavoring products were made from simple techniques. The development of condiment need new methods to release the flavor substance and other nutrients in edible fungi fully. And it also need to develop some new methods to make the edible fungus extraction content into products.

关 键 词：食用菌 鲜味物质 提取 

分 类 号：TS201.3[轻工技术与工程—食品科学]