竹荪褐变机理的初探  

Preliminary Study on the Browning Mechanism of Dictyophora

作　　者：刘庆庆[1] 丁有财 冯绍彪 余庭付 李红丽 吴共会 Liu Qingqing(College of Tongren University,Tongren 554300,China)

机构地区：[1]铜仁学院,贵州铜仁554300 [2]贵州铜仁丁正食用菌专业合作社,贵州铜仁554300

出　　处：《安徽农学通报》2020年第11期36-38,共3页Anhui Agricultural Science Bulletin

基　　金：铜市科研[2018]27号。

摘　　要：褐变是影响竹荪食用品质的主要原因,为探究竹荪在贮藏期间发生褐变的机制,以干制竹荪为原材料,研究竹荪褐变前后的还原糖、总酚、氨基酸态氮、可溶性蛋白含量的变化情况和在常温及4℃冷藏2种贮藏条件下竹荪每隔7d的褐变度。结果表明,竹荪在发生褐变后还原糖、总酚、氨基酸态氮、可溶性蛋白含量均发生显著性下降,竹荪褐变的主要类型有美拉德褐变、酚类氧化褐变,可能还有抗坏血酸褐变和酶促褐变,但不会出现焦糖化反应褐变;4℃低温贮藏有助于减缓竹荪褐变速度。Browning is the main reason that affects the edible quality of Dictyophora.In order to explore the mecha nism of browning of Dictyophora during storage,the changes of reducing sugar,total phenol,amino acid nitrogen and soluble protein content of dried Dictyophora were studied before and after browning,and the browning degree of Dic tyophora under normal temperature and 4℃cold storage were studied every other week.The results showed that the contents of reducing sugar,total phenol,amino acid nitrogen and soluble protein decreased significantly after brown ing.The main causes of browning were Maillard browning and phenol oxidative browning,which might be ascorbic acid browning and enzymatic browning,but the browning reaction could be determined.4℃low temperature storage was helpful to slow down the browning rate.

关 键 词：竹荪 褐变机理 褐变度 美拉德反应 酚类氧化褐变 

分 类 号：TQ281[化学工程—有机化工]