福建酸竹鲜笋采后防腐保鲜剂研制  

Study on Preservatives of Shoot in Acidosasa notata

作　　者：黄勇[1] 赵荣儿 姜长铭 肖祥希[1] 郑蓉[1] 

机构地区：[1]福建省林业科学研究院,福建福州350012 [2]福建沙县林业局,福建沙县365500

出　　处：《经济林研究》2007年第1期17-19,共3页Non-wood Forest Research

基　　金：福建省科技厅重点项目(2001-Z-067)

摘　　要：对福建酸竹鲜笋采后防腐保鲜剂的研制进行试验研究,结果显示:福建酸竹笋发霉的致病菌为青霉、曲霉和枝孢霉。通过抑菌实验可得出最佳的复合防腐配方为B13B233％食盐。在确定保鲜配方的生笋实验中,得出福建酸竹生笋保鲜液的最佳配方为复配防腐液(A+0．08％B1+0．05％B2+3％食盐且pH=4．5)+ 0．03％D3+0．03％E1,该配方经福建省检疫局检测LD50>20 mL／kg(比重1．043),几乎无毒,属于对人体安全保鲜液。用此复配防腐液处理福建酸竹笋在贮藏27 d时还能保持可食性,保鲜效果明显。Preservatives of Acidosasa notata were researched by experiment. The results show that the pathogens of moldy shoots in Acidosasa notata are Penicilium sp. , Aspergelli and Rhizopus sp.. Based on external bacteriostasis experiment, the optimum formula of mixture preservatives is B13B233%salt. In the shoots storage experiment, the results show that the optimum formula of preservatives of shoots in Acidosasa notata is （A＋0. 08%B1 ＋0. 05%B2＋ 3% salt and pH=4. 5） ＋0. 03%D3＋0. 03%E1. And the formula is that it is nontoxic and safe to the people （LD50〉20 mL/kg, specific gravity 1. 043）, based on test from Quarantine Bureau of Fujian Province. Shoot in Acidosasa notata can be preserved for 27 days and it will be still edible, so the effect is obvious.

关 键 词：福建酸竹 生笋 防腐保鲜剂 

分 类 号：S795[农业科学—林木遗传育种]