松茸菌与鸡枞菌超微粉碎提取多糖

采用超微粉碎技术对松茸菌、鸡枞菌进行微粉加工 ,用 H2 SO4 -苯酚法测定其中多糖的含量。研究表明 ,超微粉碎与普通粉碎的松茸菌、鸡枞菌的多糖提取量比普通粉碎提高 4～ 5倍。     

松口蘑菌丝体生长的最适培养基的选择

松口蘑是专一性很强的菌根菌,难以人工培养。不同的培养基对松口蘑菌丝体的生长有明显的影响。本文报道通过松口蘑菌丝得率为指标的实验,确定松口蘑菌丝体液体发酵培养基。结果表明最适培养基为:蔗糖70 g/L、硝酸铵5 g/L、KH2PO41 g/L、MgSO4.7H2O 0.5 g/L和酵母膏8 g/L。     

Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: Individual cap and stipe activity

The antioxidant properties of two wild edible mushroom species from the northeast of Portugal, Lactarius deliciosus (L.) Gray and Tricholoma portentosum (Fr.) Quél., were evaluated. Methanolic extracts from the entire mushroom, the cap and the stipe, separately, were screened for their reducing power and free radical scavenging capacity by chemical assays. The total phenolic content was determined, in order to assess its effect on the extract’s antioxidant activity. Both two species showed antioxidant potential; but L. deliciosus proved to be more active. The portion of the mushroom used had an influence on the results obtained, with the cap methanolic extracts exhibiting the greatest antioxidant effect.     

黑龙江、吉林地区松茸ITS序列遗传多样性分析

提取黑龙江省5个不同产地和吉林省汪清地区不同产地松茸子实体的基因组DNA,利用ITS序列分析技术研究其遗传多样性。测序后通过和GenBank中序列比对,采用最大简约法(Maximum Parsimony,MP)、最小进化法(Minimum Evolution,ML)和邻位相接法(Neighbor Joining,NJ)构建系统发育树。结果表明,6个样品的ITS序列被分成了两大组,鸡东,汪清,东京城,东宁由于序列比较相似被分为一组,穆棱和海林被分为另一组。每组的ITS序列变化较小,相似度较高。同时,多个位点存在着差异,有转换、颠换和缺失。     

松茸不同溶剂提取物及其抗氧化活性

对松茸不同溶剂提取物及其抗氧化活性进行了研究。依次用石油醚、三氯甲烷、乙醇及水提取,乙醇提取部分依次用乙酸乙酯和正丁醇萃取。采用DPPH自由基法、邻苯三酚自氧化法,以BHT、Vc为参照,分别研究松茸不同溶剂提取物的抗氧化活性,并对不同溶剂提取物中的总多糖、总黄酮及总多酚含量进行测定。结果表明:松茸不同溶剂提取物均具有一定的抗氧化活性,其中乙酸乙酯、水提取物的抗氧化活性较强,不同溶剂提取物的抗氧化活性与其总多糖、总黄酮和总多酚的含量具有一定的相关性。     

不同方式制备松茸化妆品原料的美白功效研究

为了解不同方式制备的松茸化妆品原料的美白功效差异,采用MTT等方法测定水提、醇提和发酵3种方式制备的松茸化妆品原料对B16细胞增殖的影响及对B16细胞内酪氨酸酶活性的抑制作用。结果表明,发酵方式制备的松茸化妆品原料对B16细胞增殖和酪氨酸酶活性的抑制作用要明显优于水提和醇提方式;发酵方式制备的松茸化妆品原料的美白效果较佳,其可能是因为发酵作用可以从松茸中提取出更多或更强的美白有效物质。     

Is the Yellow Knight Mushroom Edible or Not? A Systematic Review and Critical Viewpoints on the Toxicity of Tricholoma equestre

There is no scientific consensus regarding the safety of the Yellow Knight mushroom Tricholoma equestre (L.) P.Kumm. Following reports of cases of intoxication involving effects such as rhabdomyolysis, and supportive observations from in vivo experimental models, T. equestre is considered as a poisonous mushroom in some countries while in others it is still widely collected from the wild and consumed every year. In this paper, we review all the available information on T. equestre including its morphological and molecular characterization, nutritional value, levels of contaminants observed in fruiting bodies, the possibility of mistake with species that are morphologically similar, and the in vivo data on safety and cases of human intoxication. Based on available data, it is suggested that T. equestre cannot be considered as a toxic species and does not appear to exhibit any greater health threat than other mushroom species currently considered as edible. More care should be taken when reporting cases of human poisoning to fully identify T. equestre as the causative agent and to exclude a number of interfering factors. Specific guidelines for reporting future cases of poisoning with T. equestre are outlined in this paper. Any future research involving T. equestre should present the results of molecular phylogenetic analyses.     

不同干燥方式对松茸品质的影响

以鲜松茸为原料,研究热风干燥（hot-air drying,HAD）、真空冷冻干燥（vacuum freeze drying,VFD） 和微波真空干燥（microwave vacuum drying,MVD）对其色泽、营养成分、氨基酸组成、挥发性成分的影响,为松 茸干燥方式的优化提供理论依据。结果表明：VFD可较好保持松茸的色泽,其他干燥方式会引起松茸的褐变。干燥 后松茸中的脂肪、蛋白质、总糖含量均增加。VFD组蛋白质和总糖含量最高,分别为247.74 mg/g和207.19 mg/g,脂 肪含量最低,为30.63 mg/g;MVD组脂肪含量最高,为39.33 mg/g,总糖含量最低,为166.99 mg/g;HAD组蛋白质 含量最低,为226.01 mg/g。HAD组松茸总酚含量最高,VFD组最低,分别为7.42 mg GAE/g和3.89 mg GAE/g。总氨 基酸含量大小依次为VFD组＞MVD组＞鲜松茸＞HAD组,在其各种必需氨基酸中,第一限制氨基酸为蛋氨酸和半 胱氨酸。鲜松茸、HAD组、VFD组和MVD组分别检测出21、36、31和31 种挥发性成分,HAD组新生成较多的醇、 醛、酯、烃类物质,赋予松茸浓郁的芳香味,MVD组可较好地保留鲜松茸中主要的风味物质。综合比较,MVD为 松茸较理想的干燥方式。     

松茸菌汤熬制工艺参数优化及风味成分分析

以云南产新鲜松茸菌为主要原料,研究松茸菌汤熬制的主要工艺参数。以菌汤中固形物溶出率和蛋白质溶出率为考察指标,通过单因素试验和正交试验分析和讨论,确定松茸菌汤熬制工艺参数,并对松茸菌汤中的氨基酸、呈味核苷酸和风味成分进行分析。结果表明：松茸菌汤熬制的最佳工艺为料液比1∶60（g/mL）、熬制时间90 min、熬制火力中火（1 000 W）,此时菌汤中固形物溶出率为49.68%,蛋白质溶出率为45.74%;菌汤中总氨基酸和游离氨基酸均为17 种,含量分别为109.60 mg/100 mL和41.20 mg/100 mL;呈味核苷酸5’-肌苷酸二钠和5’-鸟苷酸二钠含量分别为2.0 μg/mL和28.4 μg/mL;气相色谱-质谱联用测得菌汤中挥发性物质共28 种,其中醇类物质所占比例最大。