多脂鳞伞罐头的研制及其质量评价  

The Development and Quality Evaluation on Canned Pholiota adiposa

作　　者：章翔 刘佳星 闫方红 任静 李欣[1] 包海鹰[1] ZHANG Xiang;LIU Jiaxing;YAN Fanghong;REN Jing;LI Xin;BAO Haiying(College of Traditional Chinese Medicine Jilin Agricultural University,Changchun 130118,China)

机构地区：[1]吉林农业大学中药材学院,长春130118

出　　处：《菌物研究》2022年第2期116-121,共6页Journal of Fungal Research

基　　金：国家级大学生创业实践项目(201710193036);吉林省大学生创新创业训练计划项目(2017441)。

摘　　要：以多脂鳞伞为原料,辅以食用油、食用盐、蚝油、红辣椒、蒜末及以药食同源中药制成的新型中药防腐剂,采用正交试验法确定了最佳配方和加工工艺。研制出色香味俱全各类营养成分得到充分保留的多脂鳞伞罐头,其最佳配方为多脂鳞伞原材料100.0 g、食盐5.0 g、蚝油2.0 g、辣椒3.0 g、蒜末2.5 g、新型中药防腐剂1.2 g。罐头中蘑菇蛋白质和多糖含量保存率分别为98.30%,92.23%,同时采用高效液相色谱—质谱联用法制定了多脂鳞伞罐头的指纹图谱。The canned Pholiota adiposa was made of Pholiota adiposa,salt,oil,oyster sauce,red cayenne pepper,mashed garlic,and preservative with traditional Chinese medicinal herb.These ingredients were formulated and optimized by one-factor-at-a-time and orthogonal array methods.A special processing technology was set up.Based on these experiments,we developed canned Pholiota adipose with good taste,fine appearance,and keeping almost all of the nutrient substance.The optimal formulation includes 100.0 g Pholiota adipose,5.0 g edible salt,2.0 g oyster sauce,3.0 g cayenne pepper,2.5 g mashed garlic,and 1.2 g preservative.The preservation rate of mushroom protein and polysaccharide was 98.30%and 92.23%,respectively.The fingerprint of canned Pholiota adipose was developed by high performance liquid chromatography-mass spectrometry.

关 键 词：多脂鳞伞 新型中药防腐剂 食用菌加工 蛋白质 多糖 

分 类 号：Q949.325[生物学—植物学] TS295[轻工技术与工程—农产品加工及贮藏工程]