松茸营养价值与保鲜技术综述.docVIP

松茸的营养价值及保鲜技术的发展研究综述 时间：2004-9-27?阅读163次 ??The Nutrition Value of the Trichototma Matsutake and the Preservations of It??? ??? 云南大学化学系98级 肖涵 程雪飞??? ??? 摘要??? 松茸，又称姬松茸，原名巴西蘑菇，英文名trichototma matsutake sing,蘑菇类。常生于30年以上赤松林及 栎树林中，我省多有分布。??? 其味道清鲜独特，营养价值高，据称有抗癌作用及抗辐射作用，广受东南亚及欧洲食客欢迎。??? 松茸因其营养价值丰富，含水量亦较高故易变质，市场上多以干品，罐头出口，而鲜品松茸由于保鲜技术的不完善一直难以大量出口，本文收集了近来与松茸有关的保鲜技术的必威体育精装版研究及发展情况.??? Abstract??? This is a review mainly on the preservation of trichototma matsutake and how to extend its shelf life.??? Trichototma Matsutake is one kind of mushrooms. Beacause of its delicious taste ,a lot of people like to buy it. In Yunnan, it has been exportedas an important merchandise for years. But, as fresh mushroom has lots of waterand nutritement in it, it is very hard to keep it fresh.how to solve this problem is important to farmers and merchants.This review is mainly about it.??? This review consists of two parts:partⅠ is an introduction of the trichototma matsutake together with its nutrition introduction.The main part, partⅡis distributed to five kinds;presertation by freezen, by modified atmospheric composition,by adding chemcal materials,by radiation,and b microbiology technology,etc.We have arranged several new inventions in this essay,either.??? ??? 关键词 General words in this review??? 松茸------ trichototma matsutake??? 营养价值------nutritional value??? 保鲜------preservation keep fresh??? 贮藏------storage??? ??? 引言??? ??? 松茸，味道鲜美，氨基酸及其它必须营养素含量丰富。为我国及我省大宗出口商品（1997年云南省出口1000万美元以上的商品之一）。??? 但是松茸不耐贮藏，保鲜技术应用不当常使其腐烂﹑霉变，使出口商蒙受经济损失。??? 经初步查看，市场上关于松茸的介绍及信息文章虽多，却信息分散，不易利用，故笔者尽量广泛的收集了各方资料，包括网上资料,CA，中外文期刊及不少出版社的书籍，并综合资料写出这篇综述，并希望引文及行文尽量翔实严密全面。??? 但是由于笔者不能照顾到所有有关文章，且经验不足，时间仓促，本文可能存在缺点，不全面甚至错误。希望读者批评指正。??? 另：为保持本文的严密，所有引文均注明出处。??? ??? （一）背景资料??? 1 生物学资料??? 松茸，又称姬松茸，青冈菌，原名巴西蘑菇（源其多产于南美巴西）。英文名trichototma matsutake 蘑菇类。??? 外观色灰白，肉肥嫩，质细嫩，有独特松针气味，生长于雨量，光照适中的亚热带半湿润高原气候，30年以上的赤松林及 栎树林中，产季为6，7，8月份。??? Part I??? 　　【松茸，学名trichotoma matsutake sing, 别名松口蘑，松菇，大脚菇，阿里红，分类地位属真菌门，担子菌亚