壳聚糖及其衍生物在香菇保鲜中的应用  

Application of Chitosan and Its Derivatives in the Preservation of Lentinula edodes

作　　者：刘跃鹏 王咪 曹武红 李波[1] LIU Yuepeng;WANG Mi;CAO Wuhong;LI Bo(Cotton Research Institute,Shanxi Agricultural University,Yuncheng 044000,China)

机构地区：[1]山西农业大学棉花研究所,山西运城044000

出　　处：《中国食用菌》2024年第4期88-93,105,共7页Edible Fungi of China

基　　金：运城市科技计划项目(YCKJ-2022056);山西食用菌产业体系(2023CYJSTX09-07)。

摘　　要：新鲜香菇采摘后会出现水分流失、组织褐变等现象,从而影响商品性。壳聚糖是由甲壳素脱乙酰作用后获得的无毒且抗菌性优异的天然聚合物,可用于食品保鲜,但因易溶于稀酸、难溶于水而使其应用受到一定限制。通过总结香菇劣变机理和保鲜现状,整理壳聚糖及其衍生物的特性及改性方法的相关报道,为香菇的长效保鲜以及壳聚糖在食品行业更广泛研究提供参考。Fresh Lentinula edodes lose water and undergo tissue browning after harvest,which affects the commercial value.Chitosan is a non-toxic and antibacterial natural polymer obtained by deacetylation of chitin,which can be used for food preservation.However,the application of chitosan is limited because it is easily soluble in dilute acids and difficult to tolerate in water.By summarizing the deterioration mechanism and preservation status of L.edodes,and collating relevant reports on the characteristics and modification methods of several chitosan derivatives,it can provide reference for the long-term preservation of L.edodes and the wider application of chitosan in the food industry.

关 键 词：香菇 保鲜技术 壳聚糖 壳聚糖衍生物 抗氧化活性 

分 类 号：S646.1[农业科学—蔬菜学]