松茸主要成分研究进展

关键词：松茸；营养成分；氨基酸；化学元素；风味物质；安全风险

中图分类号：TS255.1 文献标志码：A 文章编号：1674-0270（2026）01-0113-04

DOl： 10.16043/j.cnki.cfs.2026.01.029

Research Progress on the Main Components of Tricholoma matsutake

YINHongwei， ZHANG Zhanhong，YINQiuxia，BUDuo （Xizang University，Lhasa 85ooOo， China）

Abstract： This article systematically reviews the research progress on the main components of Tricholoma matsutake （matsutake mushroom），including dry mater，aminoacids，vitamins，chemical elements，and flavor compounds.The results indicate that the dry matter of matsutake contains abundant crude polysaccharides （ 3% ～36 % ）， crude protein （1.75 % ～26.2 % ），and ash （up to 9.47% ），with significant regional variations. Its amino acid composition is of high quality，with anessential amino acid to total amino acidratio （EAA/TAA）reaching O.4348. Glutamicacid，a core umami substance， accounts for up to 4.10% . Vitamin C content is notably high （331.7～629.6 mg/kg），while B vitamins and vitamin E are evenly distributed. Among macroelements， potassium predominates （ 30g/kg ，and selenium content can reach 24.25mg/kg . The characteristic flavor compound 1-octen-3-ol （matsutakeol） defines its unique aroma，and its retention is closely related to drying techniques.This paper provides a scientific basis for the resource development， origin tracing，and safe utilization of Tricholoma matsutake.

KeyWords：Tricholoma matsutake; nutritionalcomponents;aminoacids;chemical elements; flavorcompounds;safetyrisks

松茸，又称松口蘑、松菌、松蕈，属于国家重点保护物种]。（剩余6803字）