香菇柄营养成分分析及高值化利用研究  

Nutrient Composition Analysis and High Value Utilization of Lentinus edodes Stalk

作　　者：王琦[1] 张立娟[1] 王玥玮[1] 张弘[1] 杨建礼 WANG Qi;ZHANG Li-juan;WANG Yue-wei;ZHANG Hong;YANG Jian-li(Tianjin Food Research Institute Co., Ltd., Tianjin Food Industry Productivity Promotion Center,Tianjin 301609, China;TAINJIN JINKEN FARMING GROUP CO., LTD., Tianjin 300384, China)

机构地区：[1]天津市食品研究所有限公司,天津市食品工业生产力促进中心,天津301609 [2]天津津垦牧业集团有限公司,天津300384

出　　处：《食品研究与开发》2019年第15期199-203,共5页Food Research and Development

基　　金：天津市科技计划项目(18YFFCTG00230)

摘　　要：香菇柄是香菇采收过程中的副产物,产量大,价格便宜,常用于加工香菇酱、饲料等,附加值低。香菇柄除纤维含量明显比菇盖多外,其他营养成分都只稍低于香菇盖,故对香菇柄进行深加工和综合利用具有重要的现实意义。呈味核苷酸是香菇柄中主要的呈鲜物质,其中鸟苷酸的含量最为丰富。香菇柄中的活性成分多被以纤维素为主构成的细胞壁所包裹而很难得以释放。对香菇炳营养成分、药用价值及国内外研究现状进行综述,为香菇炳的改性研究及高值化利用奠定基础。Lentinus edodes stalk was a by-product in the harvesting process of Lentinus edodes. The fiber content of Lentinus edodes stalk was obviously higher than that of Lentinus edodes cover, but the other nutrient composition was only slightly lower than that of Lentinus edodes cover. The flavorful nucleotide was the main fresh substance in the stalk of Lentinus edodes, guanosine acid was the most abundant. The active components in the stalk of Lentinus edodes are mostly surrounded by cellulose-based cell walls which were difficult to release. In this paper, the nutritional composition, medicinal value and research status of Lentinus edodes at home and abroad were summarized, which laid a foundation for the modification research and high-value utilization of Lentinus edodes.

关 键 词：香菇柄 物理改性 高值化利用 功能性香菇柄鲜味剂 营养成分 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]