山楂果胶寡糖对香菇保鲜效果的影响  

Effect of haw pectin oligosaccharide on the preservation of shiitake mushrooms

作　　者：陶璐 申可 刘天植[1] 孙仁艳[1] 宋梓琪 王菲[1] 李拖平 TAO Lu;SHEN Ke;LIU Tianzhi;SUN Renyan;SONG Ziqi;WANG Fei;LI Tuoping(College of Food Science,Shenyang Agricultural University,Shenyang 110161,China)

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161

出　　处：《食品与发酵工业》2022年第7期226-230,共5页Food and Fermentation Industries

基　　金：沈阳市重大科技成果转化专项(20-203-5-59)。

摘　　要：该文研究了不同质量浓度的山楂果胶寡糖对香菇的保鲜效果。结果表明,山楂果胶寡糖处理显著抑制了香菇的储藏过程中质量的劣变。其中,2.0 g/L的山楂果胶寡糖对香菇保鲜效果最好,经其处理的香菇在4℃贮藏20 d后仍保持较高的感官和营养品质,腐烂指数、褐变度、失重率和多酚氧化酶活性均低于对照组。同时,2.0 g/L的山楂果胶寡糖显著抑制了香菇储藏过程中还原糖、维生素C和总酚含量的下降及霉菌的生长。研究结果表明山楂果胶寡糖在香菇保鲜产业中具有很大的应用潜能。The preservation effects of haw pectin oligosaccharide with concentrations of 0.5,1.0,1.5 and 2.0 g/L on shiitake mushrooms were investigated in this study.The results showed that haw pectin oligosaccharides significantly maintained the quality characteristics of shiitake mushrooms.The treatment with 2.0 g/L haw pectin oligosaccharide on shiitake muchrooms was found to be the best preservation effect.The sensory and nutritional qualities of shiitake mushrooms treated with 2.0 g/L haw pectin oligosaccharide were better than those of other experimental groups after being stored at 4℃for 20 d.Meanwhile,the decay index,browning degree,weight loss rate and polyphenol oxidase activity were also significantly reduced compared with other treatment groups.At the same time,the decrease of reducing sugar,vitamin C and total phenol,and the growth of mold was significantly inhibited by the treatment of 2.0 g/L haw pectin oligosaccharide.These results indicated the potential of haw pectin oligosaccharide applying in the industrial preservation of shiitake mushrooms.

关 键 词：山楂 果胶 寡糖 香菇 保鲜 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]