蕈菌挥发性芳香物质研究概述  

Summary of Research and Progress on Volatile Aromatic Compounds of Mushroom

作　　者：陈兴 张天栋 杨乾栩 段焰青 凌军 朱保昆 CHEN Xing;ZHANG Tian-dong;YANG Qian-xu;DUAN Yan-qing;LING Jun;ZHU Bao-kun(Technology Center,China Tobacco Yunnan Industrial Co.Ltd.,Kunming 650231,China)

机构地区：[1]云南中烟工业有限责任公司技术中心,云南昆明650231

出　　处：《中国食用菌》2019年第1期12-15,26,共5页Edible Fungi of China

基　　金：云南省科技计划项目(2015BA006)

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 enrieh 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.

关 键 词：大型真菌 香料 芳香成分 产香代谢 

分 类 号：S646.9[农业科学—蔬菜学]