植酸与VC复配保鲜剂对滑菇保鲜效果的影响  

Preservation Effects of Composite Preservative of Phytic Acid and VC on Pholiota nameko

作　　者：张介驰[1,2] 李媛[3] 韩冰[3] 孔祥辉[1,2] 马银鹏[1] 

机构地区：[1]黑龙江省科学院微生物研究所,黑龙江哈尔滨150010 [2]黑龙江省科学院高技术研究院,黑龙江哈尔滨150020 [3]哈尔滨商业大学,黑龙江哈尔滨150028

出　　处：《保鲜与加工》2016年第1期40-43,共4页Storage and Process

基　　金："十二五"国家科技支撑计划课题(2013BAD16B06)

摘　　要：用不同浓度的植酸与VC复配液处理滑菇10 min,再用保鲜膜包装,贮于室温(20℃)下6 d,研究植酸与VC复配保鲜剂对滑菇保鲜效果的影响。结果表明:植酸与VC复配保鲜剂可减少滑菇的水分散失,降低细胞渗透率、呼吸强度和多酚氧化酶活性,保持较好的感官品质。其中配方3(0.05 g/kg植酸+0.30 g/kg VC)对滑菇的保鲜作用显著优于其他配方,可有效地用于滑菇保鲜。Pholiota nameko was treated by composite preservative of different concentrations of phytic acid and VC for 10 rain, packaged with preservative film, then stored at room temperature （20 ℃） for 6 days, and the preservation effects of composite preservative of phytic acid and VC on P. nameko were studied. The results showed that, the composite preservative of phytic acid and VC could reduce the loss of moisture, cell permeability, respiratory intensity and polyphenol oxidase activity of P. nameko, and maintain good sensory quality. The third formula including 0.05 g/kg phytic acid and 0.30 g/kg VC was better than the others, which had significant preservation effect on P. nameko.

关 键 词：滑菇 保鲜剂 植酸 VC 复配 品质 

分 类 号：S646.16[农业科学—蔬菜学]