L-半胱氨酸和氯化钙在金针菇保鲜上的应用  

Study on the Application of L-Cysteine and Calcium Chlutions for the Fresh-keeping of Flammulina velutipes

作　　者：卢赛红 王春晖 彭运祥 姜性坚 

机构地区：[1]湖南食用菌研究所,湖南长沙410013

出　　处：《中国食用菌》2010年第5期52-54,共3页Edible Fungi of China

基　　金："十一五"国家科技支撑计划课题"金针菇物流与保鲜技术研究及产业化示范"(2008BADAIB07)

摘　　要：以L-半胱氨酸和氯化钙作为复合保鲜剂,进行金针菇保鲜研究。经正交试验,筛选出最优化保鲜剂配方为:L-半胱氨酸浓度为0.6 mg.kg-1、氯化钙浓度为0.3 g.100-1.mL-1。试验结果表明,在温度(5±1)℃下,浸泡1 min,金针菇可保鲜16 d,表现为无褐变,气味正常,色泽乳白。通过失重率和褐变度的进一步研究,得出L-半胱氨酸和氯化钙复合保鲜效果明显,有较好的应用推广价值。Using L-cysteine and calcium chlutions as a preservatives, the fresh-keeping of Flammulina velutipes was studied in this paper. Through orthogonal test, the results showed that the best fresh-keeping agent of Flammulina velutipes was L-cysteine with 0.6 mg·kg^-1, calcium chlutions with 0.3 g·100^-1·mL^-1. Soaking 1 min in L-cysteine and calcium chlutions agent, the Flammulina velutipes could be preserved for 16 days at （5＋1）℃ with non-browning, normal flavour and mliky-white during the preservation period. According to the research of weight-loss and browning, the agent was proved to have good effect and application value .

关 键 词：金针菇 L-半胱氨酸 氯化钙 贮藏保鲜 

分 类 号：S646.15[农业科学—蔬菜学]