半胱氨酸对香菇甲醛含量和感官品质的影响  

Impact of cysteine on the formaldehyde content and sensory quality of Lentinula edodes

作　　者：陈晓麟[1] 李贵节[1] 张迪[2] 丁晓雯[2] 

机构地区：[1]重庆第二师范学院生物与化学工程系,重庆400065 [2]西南大学食品科学学院,重庆400715

出　　处：《食品科技》2013年第7期144-147,共4页Food Science and Technology

摘　　要：探讨半胱氨酸对香菇甲醛含量和香菇品质的影响,为提高香菇产品的质量提供依据。实验方法:分光光度法和感官评价法。实验结果:用0.1mg/mL的半胱氨酸浸泡鲜香菇30min,可使鲜香菇中甲醛含量降低38.27%,冷藏10d后香菇生成甲醛速率减缓30.97%、褐变度增幅降低42.86%,鲜香菇在2～4℃下保存期由4d延长至7d。结论:半胱氨酸可有效降低香菇中的甲醛含量,提高香菇感官品质。In order to provide a basis to improve the quality of mushroom （Lentinula edodes） products, the impact of cysteine on the formaldehyde content and sensory quality of Lentinula edodes was investigated. Methods： Spectrophotometry and sensory evaluation. Results： Soaking fresh mushrooms for 30 min with 0.1 mg/mL of cysteine can reduce the formaldehyde content by 38.27%; slow down the formation of formaldehyde by 30.97% and decrease the browning degree by 42.86% after 10 days of refrigeration; andextend the storage period of fresh mushroom under 2～4 ℃ from four days to seven days. Conclusion： Cysteine can effectively reduce the formaldehyde content in mushrooms and enhance the sensory quality of mushrooms.

关 键 词：香菇 半胱氨酸 甲醛 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]