松茸的活性成分及加工现状

Active Components of Tricholoma matsutake and Its Processing Status

松茸是纯天然的稀有食用菌,含有糖蛋白、多肽、多糖、挥发性成分、多酚等多种主要活性物质,具有抗氧化、抗肿瘤、抗辐射、免疫调节、美白、抗疲劳等多种功能。就松茸的加工而言,由于新鲜松茸组织细嫩,贮运时应采取恰当保鲜方式,对其进行不同的干燥加工处理会影响色泽及营养成分。目前,松茸在食品、化妆品等工业领域已有较为广泛的应用。该文从松茸的营养成分、生物活性、贮藏保鲜与加工开发现状等方面进行了综述,以期为松茸的高附加值利用和精深加工提供参考。

Tricholoma matsutake(T.matsutake)is a natural and rare edible mushroom,that contains many major active substances,including glycoproteins,peptides,polysaccharides,volatile components,and polyphenols.It has many bioactivities such as antioxidant,antitumor,anti-radiation,immunomodulation,whitening,anti-fatigue,etc.In terms of processing,fresh T.matsutake has delicate tissues and should be stored and transported in a proper way.Different measures of drying can affect their color and nutrient content.Currently,T.matsutake has been widely used in the food and cosmetics industries.In this paper,the nutritional compositions,biological activities,storage techniques,processing technology and product development status of T.matsutake were reviewed,in order to provide a reference to its high value-added utilization and deeper processing.