草菇的化学特性与药理作用及保鲜与加工研究进展-食品科学.pdf

260 2011, Vol. 32, No. 01 食品科学 ※专题论述 刘学铭，廖森泰，陈智毅 (广东省农业科学院蚕业与农产品加工研究所，广东省农产品加工公共实验室，广东广州 510610) 对草菇的化学特性与药理作用及其保鲜与加工技术进展进行综述，分析草菇产业面临的关键技术问题并提 出研究方向。草菇为高温菇，不耐储藏。草菇含有丰富的膳食纤维、蛋白质、氨基酸等营养成分，还含有葡聚 糖、甾醇类化合物等功能成分，具有抗氧化、调节免疫、抗肿瘤等活性。主要的保鲜方式有冷藏保鲜、气调保 鲜、辐照保鲜、化学保鲜等。目前草菇的加工还处于粗浅阶段，急需发展深加工技术。 草菇；生物学特性；化学成分；保鲜；加工 Research Advance in Chemical Properties, Pharmacological Activity of Straw Mushroom as well as Fresh Keeping and Processing Technologies for It LIU Xue-ming ，LIAO Sen-tai ，CHEN Zhi-yi (Guangdong Open Access Laboratory of Agricultural Product Processing, Sericulture and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China) Abstract：The chemical properties and pharmacological activities of straw mushroom Volvariella volvacea are reviewed in this paper. Meanwhile, its fresh-keeping and processing technologies have also been discussed. Straw mushroom is an edible fungus growing at higher temperature and it is difficult to keep fresh. Straw mushroom is rich in nutritional and functional components including edible fiber, protein, amino acids, dextran and sterols, which have biological activities such as antioxidant, immuno- modulation and anti-tumor activities. The major fresh-keeping methods for the mushroom include cold storage, air-modulated storage, irradiation, and chemical treatment. The processing of straw mushroom is still at the primary stage and urgently needs in-depth processing technologies. Key words ：straw mushroom ；biological property ；chemical component ；fresh keeping ；processing 中图分类号：TS255.3 文献标识码：A 文章编号：1002-6630(2011)01-0260-05 草菇( Volvariella volvacea (Bull.exFr.)