用于鲜切加工的香菇营养品质和质构特性研究  

Study on nutritional quality and texture characteristics of Lentinula edodes used for fresh cutting processing

作　　者：赵哲坤 吴林凤 罗晓恒 赵爽[2] 林冬梅 Zhao Zhekun;Wu Linfeng;Luo Xiaoheng;Zhao Shuang;Lin Dongmei(College of Life Sciences and Food Engineering,Hebei University of Engineering,Handan,Hebei 056038,China;Institute of Plant Protection,Beijing Academy of Agriculture and Forestry Science,Beijing 100097,China)

机构地区：[1]河北工程大学生命科学与食品工程学院,河北邯郸056000 [2]北京市农林科学院植物保护研究所,北京100097

出　　处：《食药用菌》2022年第3期221-225,共5页Edible and Medicinal Mushrooms

基　　金：北京市农林科学农产品加工与营养健康协同创新中心(KJCX201915);北京市农林科学院科技创新能力建设专项(KJCX20200208)。

摘　　要：为了解决鲜切香菇货架期短、易褐变、成品率低等问题,从检测不同品种营养物质与抗氧化能力的角度,通过测定多糖、维生素C、类黄酮、总酚4项指标,筛选抗氧化和抗褐变能力强的品种,再结合分析香菇子实体的质构特性,筛选适于鲜切的香菇优良品种,以期保持鲜切香菇菇片完整性和延长货架期。试验结果:香菇品种‘238号’子实体的营养成分含量高,抗氧化能力强(80.41 mmol/g),硬度高(10.10 N),弹性大(1.35 mm),较适用于鲜切加工。In order to solve the problems of short shelf life,easy browning and low yield of fresh-cut Lentinula edodes,from the perspective of detecting nutrients and antioxidant capacity of different varieties,the four indexes of polysaccharide,vitamin C,flavonoid and total phenol were screened,and the varieties with strong antioxidant capacity and browning resistance were selected.Combined with the analysis of the texture characteristics of Lentinula edodes fruiting bodies,the purpose of maintaining the integrity of fresh-cut Lentinula edodes slices and prolonging the shelf life of fresh-cut Lentinula edodes was achieved.The results showed that Lentinula edodes strain No.238 had rich nutrient content,strong antioxidant capacity(80.41 mmol/g),high hardness(10.10 N)and large elasticity(1.35 mm),which could be used as the dominant variety in fresh-cut Lentinula edodes preservation experiment.

关 键 词：香菇 鲜切 营养成分 质构仪 

分 类 号：S646[农业科学—蔬菜学]