探索松茸的奥秘

松茸，学名松口蘑，别名松蕈、合菌、台菌，是世界上珍稀名贵的天然药用菌，具有独特的浓郁香味，被誉为“菌中之王”。

Tricholoma matsutake, the scientific name of tricholoma gambosum， alias pine mushroom, fungus, typhoon fungus, is a rare and precious natural medicinal fungus in the world, with a unique strong fragrance, known as the "king of fungi".

松茸含有18种氨基酸、14种人体必需微量元素、49种活性营养物质、5种不饱和脂肪酸、8种维生素、2种糖蛋白、丰富的膳食纤维和多种活性酶，另含有3种珍贵的活性物质，分别是双链松茸多糖、松茸多肽和全世界独一无二的抗癌物质——松茸醇，是世界上最珍贵的天然药用菌类。

Matsutake contains 18 kinds of amino acids, 14 kinds of essential trace elements, 49 kinds of active nutrients, 5 kinds of unsaturated fatty acids, 8 kinds of vitamins, 2 kinds of glycoproteins, abundant dietary fibers and many kinds of active enzymes. It also contains 3 kinds of precious active substances, namely, double-chain matsutake polysaccharide, matsutake polypeptide and unique anti-cancer substance in the world. Material - Trichosanol is the most precious natural medicinal fungus in the world.

天然松茸生长在寒温带海拔3500米以上的高山林地，好生于养份不多而且比较干燥的林地，一般在秋季生成，通常寄生于赤松、偃松、铁杉、日本铁杉的根部。我国主要产茸区有香格里拉产茸区、楚雄产茸区和延边产茸区等地区，在我国是二级濒危保护物种。

Natural matsutake grows in Alpine woodlands over 3500 meters above sea level in cold temperate zone. It grows better in woodlands with few nutrients and relatively dry. It is usually produced in autumn. It usually parasitizes the roots of Pinus koraiensis, Pinus tabulaeformis, Tsuga japonica and Tsuga japonica. The main antler producing areas in China are Shangri-la antler producing area, Chuxiong antler producing area and Yanbian antler producing area, which are the second-class endangered species in China.

松茸在日本被奉为"神菌"，相传1945年8月广岛原子弹袭击后，唯一存活的多细胞微生物只有松茸，日本人习惯于秋季食用松茸料理，信奉"以形补形"，食之具有强精补肾，健脑益智和抗癌等作用。

Matsutake is regarded as a "mythic fungus" in Japan. It is said that after the attack of Hiroshima atomic bomb in August 1945, the only surviving multicellular microorganism is Matsutake. Japanese are accustomed to eating Matsutake in autumn and believe in "invigorating shape by shape". It has the functions of strengthening kidney, strengthening brain, improving intelligence and resisting cancer.

宋代《经史证类务急本草》中也有过记载。松茸名称的由来历史悠久，最早源于我国。大约7000年前，松茸诞生于我国横断山脉的香格里拉原始森林中。明代李时珍的《本草纲目》把松蕈列在香蕈条下，又称台蕈、合蕈，后经小林义雄考证，认为松蕈即松茸。到了宋哲宗元佑年间(1082~1094)，唐慎微著《经史证类备急本草》业已启用，因该菌生于松林下，菌蕾如鹿茸，故名松茸。宋代陈仁玉著的《菌谱》中称此菌为松蕈，天然松茸秋季的8月上旬到10月中旬采集、食用。有特别的浓香，口感如鲍鱼，极润滑爽口。

Song Dynasty "Classic History and Evidence Materia Medica" has also been recorded. The name of matsutake has a long history and originated in China at the earliest. About 7000 years ago, Matsutake was born in the Shangri-La virgin forest of Hengduan Mountains in China. In Li Shizhen's Compendium of Materia Medica of Ming Dynasty, pine mushrooms were listed under the incense mushroom strips, also known as Tai mushroom and Mixed mushroom. After textual research by Xiao Lin Yixiong, it was concluded that pine mushroom is pine mushroom. By the time of Yuanyou of Song Zhe Zong (1082-1094), Tang Shenwei's book "Materia Medica for Emergency Classification of Classic History and Evidence" had been put into use. Because the fungus was born under the pine forest and its buds were like deer antler, it was called matsutake. The fungus is called pine mushroom in the fungus spectrum written by Chen Renyu in the Song Dynasty. Natural matsutake is collected and eaten from early August to mid-October in autumn. It has a special fragrance, such as abalone, very lubricating and refreshing.

近年来，松茸销量逐年增大，产量远不能满足国内外市场需求，人工栽培松茸一直被视为世界性难题。但是，中农伟业 (北京) 生态科技发展有限公司，秉承着以发展都市农业、生态农业经济为己任，探索建设经营性新型农业产业体系，聘请了多位国内外专家、学者和研究人员，历经十余年致力于松茸的人工栽培技术研究，目前已经取得了突破性的进展，使全世界都不可人工培植松茸的话题，成为了永久的终结。

In recent years, the sales of Tricholoma matsutake have increased year by year, and the output cannot meet the domestic and foreign market demand. Artificial cultivation of Tricholoma matsutake has been regarded as a worldwide problem. However, China Agriculture Great Industry (Beijing) Ecological Technology Development Co.,Ltd, adhering to the responsibility of developing urban agriculture and eco-agriculture economy, explores the construction of a new type of operating agricultural industry system, employs a number of experts, scholars and researchers at home and abroad, and devotes itself to the study of artificial cultivation techniques of matsutake for more than ten years. Breakthrough progress has been made, making it a permanent end to the topic that matsutake cannot be cultivated artificially all over the world.