安徽省3种常见食用菌共晶·共熔点的测定  

Determination of Eutectic point and Consolute point of Three Common Edible Fungi in Anhui Province

作　　者：尤逢惠[1] 伍玉菡[1] 江舰[1] 万娅琼[1] 曹磊[1] 储耀宇[1] 

机构地区：[1]安徽省农业科学院农产品加工研究所,安徽合肥230031

出　　处：《安徽农业科学》2013年第33期12953-12953,12963,共2页Journal of Anhui Agricultural Sciences

基　　金：安徽省农业科学院院重点及新兴学科培养项目(11A1201)

摘　　要：[目的]测定几种常见食用菌的共晶、共熔点。[方法]应用差示扫描量热法(DSC)测定香菇、金针菇、双孢菇菌柄和菌盖的共晶点和共熔点。[结果]试验得出,食用菌的菌盖和菌柄共晶点和共熔点温度差异较大,当放在一起进行预冻时,应选择二者较低的共晶点,一般的超低温冰箱(-18℃)即可满足要求;升华阶段的加热板温度应选择二者较高的共熔点,即可满足要求。[结论]研究可为食用菌冷冻干燥的工业化生产提供参考依据。[ Objective ] To determine eutectic point and consolute point of several common edible fungi in Anhui Province. [ Method ] The euteetie point and consolute point of Lentinus edodes, Flammulina velutiper, Agaricus bisporus were determined by DSC method. [ Result ] The re- suits showed that temperature of euteetie point and eonsolnte point is significant between pileus and stipe, the general ultra low temperature freez- er （ -18 ~C ） could satisfy the demands; heating plate temperature in sublimation stage should select higher consolute point. [ Conclusion] The study can provide reference basis for industrialization production of edible fungi freeze - drying.

关 键 词：差示扫描量热法 共晶点 共熔点 香菇 金针菇 双孢菇 

分 类 号：S509.9[农业科学—作物学]