食用菌品质评价研究浅析  

Research progress on quality evaluation of edible fungi

作　　者：董慧[1] 李晓贝[1] 张艳梅 鄂恒超 周昌艳[1] 赵晓燕[1] DONG Hui;LI Xiaobei;ZHANG Yanmei;E Hengchao;ZHOU Changyan;ZHAO Xiaoyan(Institute Agro-Food Quality Standard and Testing Technology,Shanghai Academy of Agricultural Sciences&Laboratory of Agro-Food Quality and Safety Risk Assessment at Shanghai,Ministry of Agriculture,Shanghai 201403,China)

机构地区：[1]上海市农业科学院农产品质量标准与检测技术研究所,农业农村部农产品质量安全风险评估实验室(上海),上海201304

出　　处：《上海农业学报》2020年第3期146-150,共5页Acta Agriculturae Shanghai

基　　金：上海市农业科学院科技支撑项目(KJZC202009);黔科合支撑[(2019)2451号-8-10]。

摘　　要：食用菌是具有极高营养价值的健康食品。随着人们对食用菌的不断研究和开发利用,其品质问题越来越受到人们的关注。本文以香菇和羊肚菌为例,从食用菌品质影响因素和评价方法两个方面综述了食用菌品质评价的研究进展,并对我国食用菌品质评价的发展方向和趋势进行了展望,以期为食用菌品质评价体系的建立提供参考。Edible fungi is a kind of healthy food with high nutritional value.With continuous research and utilization of edible fungi,people pay more attention to its quality.In this article,we took Lentinula edodes and Morchella as examples,summarized the processing on quality evaluation of edible fungi from the aspects of quality evaluation indices and quality evaluation methods.In addition,the development direction and trend of edible fungi in our country were prospected in order to provide a reliable theoretical reference for the establishment of quality evaluation.

关 键 词：食用菌 品质评价 评价方法 

分 类 号：S646[农业科学—蔬菜学]