壳聚糖对新鲜银耳保鲜效果及贮藏品质的影响研究  

Effects of chitosan preservation on fresh Tremella fuciformis

作　　者：罗杨[1] 杨勇[1,2] 吴振[1] 邓丽莉[3] 陈岗[1] 谭红军[1,2] 詹永[1] 石文娟 

机构地区：[1]重庆市中药研究院,重庆400065 [2]重庆市银耳营养食品企业工程技术研究中心,重庆409003 [3]西南大学食品科学学院,重庆400715

出　　处：《食品科技》2015年第8期273-277,共5页Food Science and Technology

基　　金：重庆市科技攻关项目(CSTC2013YYKFA80004)

摘　　要：以新鲜银耳(Tremella fuciformis)为材料研究壳聚糖对其保鲜效果及贮藏品质的影响。用浓度为0.3%壳聚糖和0.05%柠檬酸配制而成的保鲜液处理新鲜银耳,实验结果表明,壳聚糖处理能显著降低银耳的自然发病率和失重率,保持和提高尤其是贮藏后期鲜银耳的含水量和亨特白度,延缓还原糖含量的下降,促进可溶性蛋白和银耳多糖的转化和积累,对提高和保持银耳采后贮藏品质有较好的作用。The study was to observe the preservation effects on fresh Tremella fuciformis when 0.3% chitosan and 0.05% citric acid was treated by mixture. The results showed that chitosan treatment can significantly reduce the natural incidence and weight loss. The hunter whiteness and moisture content was retained by chitosan especially in later storage time. Chitosan treatment also improved the content of reducing sugar, polysaccharide and soluble protein during storage. Chitosan can improve and maintain storage quality of fresh Tremella fuciformis in the storage time.

关 键 词：壳聚糖 鲜银耳 保鲜 贮藏品质 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]