不同浓度壳聚糖保鲜剂对香菇保鲜效果的研究  

Study on the effects of different concentrations of chitosan on the preservation of mushroom

作　　者：樊迎[1] 连文绮[1] 陈琼玲[1] 张丹[1] FAN Ying LIAN Wenqi CHEN Qiongling ZHANG Dan(College of information, Shanxi agricuhural university, Shanxi Taigu 030800, Chin)

机构地区：[1]山西农业大学信息学院,山西太谷030800

出　　处：《食品工程》2017年第2期15-18,共4页Food Engineering

摘　　要：以鲜香菇为试材,分别选用质量浓度为0.1%、0.2%和0.4%的壳聚糖保鲜液对其进行涂膜保鲜,并连续7 d对各处理组香菇的失重率、褐变程度以及Vc、还原糖、多糖和蛋白质的变化量进行监测,确定出壳聚糖保鲜剂的最佳浓度。试验结果表明,在室温贮存条件下,0.2%壳聚糖保鲜剂在贮存期内能有效减少香菇中营养物质的流失。In this paper, fresh mushrooms were used as test material, the effect of different concentrations （0.1%,0.2%, 0.4%） on the preservation of mushrooms was studied by measuring the mass of loss rate, the degree of browning, vitamin C, reducing sugar, polysaecharide and protein content during the 7 d storage, in order to determine the optimal concentration for the storage of fresh mushroom. The results showed that at room temperature, 0.2% chitosan can effectively reduce the loss of nutrition in the mushrooms.

关 键 词：鲜香菇 壳聚糖 不同浓度 保鲜效果 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]