中国不同产区松茸营养物质特征及食品开发现状研究进展

Nutrient characteristics of Tricholoma matsutake from different production regions in China and current situation of food exploitation

中文关键词:  松茸  不同产区 活性成分  食品加工

英文关键词:Tricholoma matsutake  different production areas  active ingredients  food processing

中文摘要:

      松茸(Tricholoma matsutake)为我国特色高档食用野生菌, 富含多种营养成分。研究表明, 松茸含有松茸多糖、松茸蛋白、松茸多酚、糖醇等多种营养物质, 营养价值高, 口感鲜美, 具促进肠道蠕动、抗氧化、激活免疫系统、抗癌、抗高血压、抗糖尿病等功效, 被誉为“菌中之王”。我国松茸的主产区分为西南地区如四川省、云南省等地, 以及东北地区如黑龙江省、吉林省一带。不同产区松茸由于遗传背景、生长环境不同, 所含营养物质的种类与含量也不同, 挖掘当地松茸营养品质特征, 是发展本地特色松茸产业, 打造区域品牌的基础。本文系统性归纳并比较了我国各主产区所产松茸主要营养特点, 总体来说, 各产区松茸总脂肪含量较低、蛋白质含量较高, 其中西南产区氨基酸和粗纤维含量较高, 而东北产区有更低的脂肪含量和更高的平均蛋白质含量。本综述将为我国各产区松茸特色食品、保健食品的开发提供新思路和理论依据。

英文摘要:

      Tricholoma matsutake is a high-quality edible wild fungi in China, rich in a variety of nutritional constituents. Research shows that Tricholoma matsutake contains Tricholoma matsutake polysaccharides, Tricholoma matsutake proteins, Tricholoma matsutake polyphenols, sugar alcohols and other nutrients, high nutritional value, delicious taste, with the promotion of intestinal peristalsis, antioxidant, activation of the immune system, anticancer, antihypertension, antidiabetic and other efficacy, is known as “King of Fungi”. The principal production regions of Tricholoma matsutake in China is divided into the southwest region, such as Sichuan Province, Yunnan Province and other places, as well as the northeastern region, such as Heilongjiang Province, Jilin Province. Due to the different genetic backgrounds and growth environments of different production areas, the types and content of nutrients contained in Tricholoma matsutake are also different. Tapping into the nutritional quality characteristics of local Tricholoma matsutake is the basis for developing local specialty Tricholoma matsutake industry and creating regional brands. This paper systematically summarized and compared the main nutritional characteristics of the Tricholoma matsutake produced in the main producing regions of China. In general, the total fat content of the matsutake mushrooms in the producing regions was lower and the protein content was higher, among which the amino acid and crude fiber contents were higher in the southwestern producing region, while the northeastern producing region had lower fat content and higher average protein content. This review will provide new ideas and theoretical basis for the development of specialty food and health food of Tricholoma matsutake in each production area in China.