研究论文 |
|
|
|
|
猪肚菌不同部位的营养评价及风味特征分析 |
杜佳馨( ),席嘉佩,方东路,孙海斓,胡秋辉,赵立艳( ) |
南京农业大学食品科技学院,农业农村部食用菌加工重点实验室,南京 210095 |
|
Nutritional evaluation and flavor characteristic analysis of different parts of Clitocybe maxima |
Jiaxin DU( ),Jiapei XI,Donglu FANG,Hailan SUN,Qiuhui HU,Liyan ZHAO( ) |
Key Laboratory of Edible Mushroom Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China |
引用本文:
杜佳馨,席嘉佩,方东路,孙海斓,胡秋辉,赵立艳. 猪肚菌不同部位的营养评价及风味特征分析[J]. 浙江大学学报(农业与生命科学版), 2021, 47(6): 743-756.
Jiaxin DU,Jiapei XI,Donglu FANG,Hailan SUN,Qiuhui HU,Liyan ZHAO. Nutritional evaluation and flavor characteristic analysis of different parts of Clitocybe maxima. Journal of Zhejiang University (Agriculture and Life Sciences), 2021, 47(6): 743-756.
链接本文:
http://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2021.05.111
或
http://www.zjujournals.com/agr/CN/Y2021/V47/I6/743
|
1 |
曾金凤.大杯伞生物学特性研究.食用菌学报,1996,3(1):13-20. ZENG J F. Studies on the biological characteristics of Clitocybe maxima Quel. Acta Edulis Fungi, 1996,3(1):13-20. (in Chinese with English abstract)
|
2 |
董洪新,蔡德华,李玉.猪肚菇的研究现状及展望.中国食用菌,2010,29(3):3-6. DOI:10.13629/j.cnki.53-1054.2010.03.016 DONG H X, CAI D H, LI Y. Research situation and prospect of Panus giganteus. Edible Fungi of China, 2010,29(3):3-6. (in Chinese with English abstract)
doi: 10.13629/j.cnki.53-1054.2010.03.016
|
3 |
彭智华,龚敏方.大杯蕈的营养价值及生物学特性研究.浙江农业学报,1994(3):29-34. DOI:10.1088/1674-1056/ac447f PENG Z H, GONG M F. Study on nutritional value and biological characteristics of Clitocybe maxima. Acta Agricul-turae Zhejiangensis, 1994(3):29-34. (in Chinese with English abstract)
doi: 10.1088/1674-1056/ac447f
|
4 |
崔文浩,周爱珠,黄钢,等.大杯蕈秋冬季设施栽培技术.现代农业科技,2018(20):89. DOI:10.3969/j.issn.1007-5739.2018.20.055 CUI W H, ZHOU A Z, HUANG G, et al. Autumn and winter facility cultivation technologies of Clitocybe maxima. Modern Agricultural Science and Technology, 2018(20):89. (in Chinese)
doi: 10.3969/j.issn.1007-5739.2018.20.055
|
5 |
唐青,郁建平.猪肚菇水溶性多糖提取工艺的研究.食品科学,2008,29(2):180-183. DOI:10.3321/j.issn:1002-6630.2008.02.033 TANG Q, YU J P. Study on extraction technology of water soluble polysaccharides from Clitocybe maxima. Food Science, 2008,29(2):180-183. (in Chinese with English abstract)
doi: 10.3321/j.issn:1002-6630.2008.02.033
|
6 |
胡国元,郑森,汪红富,等.巨大革耳子实体多糖提取工艺研究.化学与生物工程,2008,25(6):60-62. DOI:10.3969/j.issn.1672-5425.2008.06.017 HU G Y, ZHENG S, WANG H F, et al. Study on extraction technology of fruiting body polysaccharide of Panus giganteus. Chemistry & Bioengineering, 2008,25(6):60-62. (in Chinese with English abstract)
doi: 10.3969/j.issn.1672-5425.2008.06.017
|
7 |
何欧伶,程艳薇,艾强,等.猪肚菇柄脆片休闲食品开发展望.农村经济与科技,2020,31(2):234-235. DOI:10.3969/j.issn.1007-7103.2020.02.136 HE O L, CHENG Y W, AI Q, et al. Prospects of development of snack food with crispy pork belly mushroom handle. Rural Economy and Science-Technology, 2020,31(2):234-235. (in Chinese)
doi: 10.3969/j.issn.1007-7103.2020.02.136
|
8 |
ZHANG Y R, WANG D W, CHEN Y T, et al. Healthy function and high valued utilization of edible fungi. Food Science and Human Wellness, 2021,10(4):408-420. DOI:10.1016/J.FSHW.2021.04.003
doi: 10
|
9 |
郑若男,邱东凤,陈梁军.金针菇生产副产品功能性成分提取研究进展.广东化工,2019,46(16):115-116. DOI:10.3969/j.issn.1007-1865.2019.16.050 ZHENG R N, QIU D F, CHEN L J. Research advances in extracting methods of functional components of the process product of Flammulina velutipes. Guangdong Chemical Industry, 2019,46(16):115-116. (in Chinese with English abstract)
doi: 10.3969/j.issn.1007-1865.2019.16.050
|
10 |
林忠宁,陈敏健,刘明香,等.真姬菇菇脚和菌糠氨基酸含量测定及营养评价.中国食用菌,2012,31(2):44-46. DOI:10.13629/j.cnki.53-1054.2012.02.020 LIN Z N, CHEN M J, LIU M X, et al. Determination of the contents of amino acids and nutritional evaluation of Hypsizygus marmoreus stembase and mushroom barn. Edible Fungi of China, 2012,31(2):44-46. (in Chinese with English abstract)
doi: 10.13629/j.cnki.53-1054.2012.02.020
|
11 |
赵静,丁奇,孙颖,等.香菇菌汤及酶解液中滋味成分及呈味特性的对比分析.食品科学,2016,37(24):99-104. DOI:10.7506/spkx1002-6630-201624015 ZHAO J, DING Q, SUN Y, et al. Comparison of taste compounds and taste characteristics of shiitake mushroom soup and enzymatic hydrolysate. Food Science, 2016,37(24):99-104. (in Chinese with English abstract)
doi: 10.7506/spkx1002-6630-201624015
|
12 |
YAO Y Z, PAN S Y, FAN G, et al. Evaluation of volatile profile of Sichuan dongcai, a traditional salted vegetable, by SPME-GC-MS and E-nose. LWT-Food Science and Tech-nology, 2015,64:528-535. DOI:10.1016/j.lwt.2015.06.063
doi: 10.1016/j.lwt.2015.06.063
|
13 |
徐永霞,白旭婷,冯媛,等.基于GC-IMS和化学计量学分析海鲈鱼肉蒸制过程中风味物质的变化.食品科学,2021,42(22):270-275. DOI:10.7506/spkx1002-6630-20201219-221 XU Y X, BAI X T, FENG Y, et al. Changes of flavor compounds in sea bass during steaming process as analyzed by gas chromatography-ion mobility spectroscopy and chemo-metrics. Food Science, 2021,42(22):270-275. (in Chinese with English abstract)
doi: 10.7506/spkx1002-6630-20201219-221
|
14 |
刘常园,方东路,汤静,等.基于电子鼻和GC-IMS分析复热对香菇汤挥发性风味物质的影响.食品科学技术学报,2020,38(4):46-53. DOI:10.3969/j.issn.2095-6002.2020.04.006 LIU C Y, FANG D L, TANG J, et al. Based on electronic nose and GC-IMS to study effect of reheating on volatile flavor substances of Lentinus edodes soups. Journal of Food Science and Technology, 2020,38(4):46-53. (in Chinese with English abstract)
doi: 10.3969/j.issn.2095-6002.2020.04.006
|
15 |
向莹,陈健,金鑫.金针菇菌盖与菌柄的营养评价.食品工业科技,2012,33(10):349-352. DOI:10.13386/j.issn1002-0306.2012.10.022 XIANG Y, CHEN J, JIN X. Nutritional evaluation of flammulina cap and stipe. Science and Technology of Food Industry, 2012,33(10):349-352. (in Chinese with English abstract)
doi: 10.13386/j.issn1002-0306.2012.10.022
|
16 |
DOWLATI M, SOBHI H R, ESRAFILI A, et al. Heavy metals content in edible mushrooms: a systematic review, meta-analysis and health risk assessment. Trends in Food Science & Technology, 2021,109:527-535. DOI:10.1016/J.TIFS.2021.01.064
doi: 10.1016/J.TIFS.2021.01.064
|
17 |
刘仙金.食用菌中矿物质元素含量的测定.食药用菌,2018,26(5):306-309. LIU X J. Detection of mineral elements in mushroom. Edible and Medicinal Mushrooms, 2018,26(5):306-309. (in Chinese)
|
18 |
中华人民共和国农业部.食品安全国家标准 食品中污染物限量:GB 2762—2017.北京:中国标准出版社,2017. DOI:10.25167/soe/17/2017 Ministry of Agriculture of the People’s Republic of China. Limits of Contaminants in Food: GB 2762—2017. Beijing: Standards Press of China, 2017. (in Chinese)
doi: 10.25167/soe/17/2017
|
19 |
樊祥,韩丽,张润何,等.微波消解-电感耦合等离子体质谱法测定乳制品中铬、钼和硒.分析科学学报,2015,31(3):409-412. DOI:10.13526/j.issn.1006-6144.2015.03.024 FAN X, HAN L, ZHANG R H, et al. Determination of Cr, Mo and Se in dairy products with microwave assisted sample digestion-inductively coupled plasma mass spec-trometry. Journal of Analytical Science, 2015,31(3):409-412. (in Chinese with English abstract)
doi: 10.13526/j.issn.1006-6144.2015.03.024
|
20 |
李冰茹,杜远芳,王北洪,等.食品中总铬和铬形态分析的前处理技术概述.食品安全质量检测学报,2018,9(9):2056-2062. DOI:10.3969/j.issn.2095-0381.2018.09.013 LI B R, DU Y F, WANG B H, et al. Research progress on the pretreatment techniques in the analysis of total chromium and speciation chromium in food. Journal of Food Safety and Quality Testing, 2018,9(9):2056-2062. (in Chinese with English abstract)
doi: 10.3969/j.issn.2095-0381.2018.09.013
|
21 |
马长中,徐锦华,张景荣,等.林芝橙黄疣柄牛肝菌营养成分分析与评价.食品与发酵工业,2018,44(5):259-264. DOI:10.13995/j.cnki.11-1802/ts.015526 MA C Z, XU J H, ZHANG J R, et al. Analysis and evaluation of nutritional components of wild Leccinum aurantiacum (Bull. et-Pers.) Gray from Linzhi. Food and Fermentation Industries, 2018,44(5):259-264. (in Chinese with English abstract)
doi: 10.13995/j.cnki.11-1802/ts.015526
|
22 |
罗晓莉,张沙沙,曹晶晶,等.云南3种胶质食用菌营养成分分析与蛋白质营养价值评价.食品工业科技,2021,42(14):328-333. DOI:10.13386/j.issn1002-0306.2020090143 LUO X L, ZHANG S S, CAO J J, et al. Analysis of nutritional components and evaluation of protein nutritional value of three kinds of gelatinous edible fungi in Yunnan. Science and Technology of Food Industry, 2021,42(14):328-333. (in Chinese with English abstract)
doi: 10.13386/j.issn1002-0306.2020090143
|
23 |
姜萍萍,韩烨,顾赛红,等.五种食用菌氨基酸含量的测定及营养评价.氨基酸和生物资源,2009,31(2):67-71. DOI:10.3969/j.issn.1006-8376.2009.02.018 JIANG P P, HAN Y, GU S H, et al. Determination of amino acids in five edible fungi and their nutritional evaluation. Amino Acids & Biotic Resources, 2009,31(2):67-71. (in Chinese with English abstract)
doi: 10.3969/j.issn.1006-8376.2009.02.018
|
24 |
康翠翠,施文正,方林,等.不同冻结方式对草鱼肉挥发性成分的影响.食品科学,2018,39(14):229-235. DOI:10.7506/spkx1002-6630-201814034 KANG C C, SHI W Z, FANG L, et al. Effects of different freezing methods on the volatile components of grass carp meat. Food Science, 2018,39(14):229-235. (in Chinese with English abstract)
doi: 10.7506/spkx1002-6630-201814034
|
25 |
赵洪雷,冯媛,徐永霞,等.海鲈鱼肉蒸制过程中品质及风味特性的变化.食品科学,2021,42(20):145-151. DOI:10.7506/spkx1002-6630-20200809-116 ZHAO H L, FENG Y, XU Y X, et al. Changes in quality and flavor characteristics of sea bass during steaming. Food Science, 2021,42(20):145-151. (in Chinese with English abstract)
doi: 10.7506/spkx1002-6630-20200809-116
|
26 |
李雪影,陆宁,张晶,等.薇菜干氨基酸组成分析与营养价值评价.食品与机械,2015,31(6):28-32. DOI:10.13652/j.issn.1003-5788.2015.06.006 LI X Y, LU N, ZHANG J, et al. Analysis of amino acids composition and nutritional value evaluation of dried osmund. Food & Machinery, 2015,31(6):28-32. (in Chinese with English abstract)
doi: 10.13652/j.issn.1003-5788.2015.06.006
|
27 |
王鹤潼,潘泓杉,王朝,等.不同品种金针菇特征挥发性物质的差异分析.食品科学,2021,42(2):193-199. DOI:10.7506/spkx1002-6630-20200804-054 WANG H T, PAN H S, WANG C, et al. Differences in characteristic volatile substances in different cultivars of Flammulina filiformis. Food Science, 2021,42(2):193-199. (in Chinese with English abstract)
doi: 10.7506/spkx1002-6630-20200804-054
|
28 |
TASAKI Y, KOBAYASHI D, SATO R, et al. Variations in 1-octen-3-ol and lipoxygenase gene expression in the oyster mushroom Pleurotus ostreatus according to fruiting body development,tissue specificity,maturity,and postharvest storage. Mycoscience, 2019,60(3):170-176. DOI:10.1016/j.myc.2019.02.005
doi: 10.1016/j.myc.2019.02.005
|
29 |
PAN D D, WU Z, PENG T, et al. Volatile organic compounds profile during milk fermentation by Lacto-bacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism. Journal of Dairy Science, 2014,97(2):624-631. DOI:10.3168/jds.2013-7131
doi: 10.3168/jds.2013-7131
|
30 |
SUN W Z, ZHAO Q Z, ZHAO H F, et al. Volatile compounds of Cantonese sausage released at different stages of processing and storage. Food Chemistry, 2010,121(2):319-325. DOI:10.1016/j.foodchem.2009.12.031
doi: 10.1016/j.foodchem.2009.12.031
|
31 |
张莹.几种食用菌风味物质的研究.合肥:安徽农业大学,2012:3-4. DOI:10.52547/ijrr.19.4.22 ZHANG Y. Study on flavor compounds of edible fungi in China. Hefei: Anhui Agricultural University, 2012:3-4. (in Chinese with English abstract)
doi: 10.52547/ijrr.19.4.22
|
32 |
IGLESIAS J, MEDINA I, BIANCHI F, et al. Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography-mass spectrometry. Food Chemistry, 2009,115(4):1473-1478. DOI:10.1016/j.foodchem.2009.01.076
doi: 10.1016/j.foodchem.2009.01.076
|
33 |
史冠莹,赵丽丽,王晓敏,等.红油香椿生长期主要活性物质及挥发性成分动态变化规律.食品科学,2021. . DOI:10.1016/j.lwt.2021.111512 SHI G Y, ZHAO L L, WANG X M, et al. Dynamic variation of main active substances and volatile components in Toona sinensis during growth period. Food Science, 2021. (in Chinese with English abstract)
doi: 10.1016/j.lwt.2021.111512
|
34 |
TSAI S Y, HUANG S J, LO S H, et al. Flavour components and antioxidant properties of several cultivated mushrooms. Food Chemistry, 2009,113(2):578-584. DOI:10.1016/j.food chem.2008.08.034
doi: 10.1016/j.food
|
|
Viewed |
|
|
|
Full text
|
|
|
|
|
Abstract
|
|
|
|
|
Cited |
|
|
|
|
|
Shared |
|
|
|
|
|
Discussed |
|
|
|
|