红外光谱技术在食用菌研究中的应用  

A Review of the Application of Infrared Spectroscopy in Chemical Analysis and Quality Control of Edible Mushrooms

作　　者：姚森[1,2] 张霁[2,3] 刘鸿高 李杰庆[1] 王元忠[2,3] YAO Sen;ZHANG Ji;LIU Honggao;LI Jieqing;WANG Yuanzhong(College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China;Institute of Medicinal Plants, Yunnan Academy of Agricultural Sciences, Kunming 650200, China;Yunnan Technical Center for Quality of Chinese Materia Medica, Kunming 650200, China)

机构地区：[1]云南农业大学农学与生物技术学院,云南昆明650201 [2]云南省农业科学院药用植物研究所,云南昆明650200 [3]云南省省级中药原料质量监测技术服务中心,云南昆明650200

出　　处：《食品科学》2018年第1期305-312,共8页Food Science

基　　金：国家自然科学基金地区科学基金项目(31660591);云南省教育厅科学研究基金项目(2016ZZX106)

摘　　要：红外光谱技术因其准确、快捷、无损等特点备受关注,随着该技术日趋成熟及相关科学理论的发展,红外光谱技术被广泛应用于大型真菌的化学成分分析和质量检测,且在该研究领域具有广阔发展前景。本文对红外光谱技术在食用菌研究方面的国内外现状和进展进行综述,介绍了红外光谱技术对食用菌不同种类、产地、部位的鉴别及其化学成分定量分析的相关研究,以期为食用菌进一步开发利用提供理论依据。In recent years, infrared （IR） spectroscopy has caught much attention due to its characteristics of high accuracy, rapidity and nondestructiveness. With increasing maturation of IR spectroscopy and the development of the related theory, this promising technology has been widely applied to the quality control and chemical analysis of edible mushrooms. In this review, we have summarized the application of IR spectroscopy in the quality control and chemical analysis of edible mushrooms worldwide. This article presents a review of recent studies on the application of IR spectroscopy to identify different species, geographical origins and parts of edible mushrooms and quantify their chemical composition. In conclusion, this review is expected to provide valuable theoretical information for further development and utilization of edible mushrooms.

关 键 词：红外光谱 食用菌 鉴别 定量分析 开发利用 

分 类 号：TS201.2[轻工技术与工程—食品科学]