香菇内源性甲醛研究进展

Endogenous formaldehyde of fragrant mushroom: a research review

香菇是一种具有较高营养保健价值的山珍,但因其中含有甲醛而受到消费者质疑乃至遭遇国际贸易"绿色壁垒"。大量研究表明香菇中的甲醛多是由其生长贮藏过程中自然产生的内源性甲醛,因此对内源性甲醛的研究对于提高香菇的食用安全性具有重要意义。本文综述了近年来香菇内源性甲醛的产生机制、存在形式、检测手段和调控方法等研究进展,在此基础上提出该领域的若干研究方向,以期提高香菇的食品安全性、保护消费者、减少贸易争端,支持香菇和食用菌产业的健康、可持续发展。

The fragrant mushroom(FM) is very precious for its high nutritious and healthy value,but it is questioned by customers,or even encounters the 'green barrier' of international trade because of the formaldehyde it contains.However,a lot of researches show that the formaldehyde existing in FM is mostly the endogenous formaldehyde(EF) naturally produced in the process of FM's growth and storage.The research on the EF will be of great importance to raise the table security of FM.On the basis of analyzing the EF's growth mechanism,existing form,checkout measures and prevention means,this paper presents several research topics in the hope of elevating the table security of FM,protecting customers,lessening trade disputes and sustaining the healthy development of FM and edible fungus businesses.