一种平菇复合保鲜剂的研制及其保鲜效果研究  

Development of a Composite Preservative for Pleurotus ostreatus and Research on Its Preservation Effect

作　　者：田双 孙菲宇 袁梦晗 王小军[2] 陶明煊[1] Tian Shuang;Sun Feiyu;Yuan Menghan;Wang Xiaojun;Tao Mingxuan(School of Food Science and Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210023,China;School of Life Sciences,Nanjing Normal University,Nanjing 210023,China)

机构地区：[1]南京师范大学食品与制药工程学院,江苏南京210023 [2]南京师范大学生命科学学院,江苏南京210023

出　　处：《南京师范大学学报(工程技术版)》2025年第1期55-64,共10页Journal of Nanjing Normal University(Engineering and Technology Edition)

基　　金：南京师范大学2023年度创新性实验教学立项建设项目.

摘　　要：通过探讨不同单一保鲜剂对平菇在贮藏过程中保鲜效果的影响,筛选出适合平菇的复合保鲜剂.以平菇为试验材料,经保鲜剂处理后置于保鲜袋中,在4℃条件下贮藏,以失重率、感官评价分数、腐烂指数、褐变度为评价指标,采用单因素试验结合正交试验,研究不同浓度柠檬酸、抗坏血酸、大蒜提取液对平菇贮藏效果的影响.结果表明,复合保鲜剂的最佳浓度配比为:柠檬酸浓度为0.9 g/L,抗坏血酸浓度为1.0 g/L,大蒜提取液浓度为250 g/L.与单一保鲜剂相比,经此复合保鲜剂处理后,10 d内平菇的失重率及褐变度增加得到更好的抑制,延长了平菇的货架期.The objective of this study is to investigate the effects of different single preservatives on the preservation of Pleurotus ostreatus during storage.Additionally,the study aims to identify composite preservative formulations that are suitable for use with Pleurotus ostreatus.The Pleurotus ostreatus are treated with preservatives and placed in preservation bags and stored at 4℃,and the effects of different concentrations of citric acid,ascorbic acid and garlic extract on the storage effect of the mushrooms are investigated by using the one-way test combined with the orthogonal test with the weight loss rate,sensory evaluation scores,decay index and browning degree as the evaluation indexes.The findings indicate that the optimal ratio of the composite preservative is 0.9 g/L citric acid,1.0 g/L ascorbic acid,and 250 g/L garlic extract,which can inhibit the weight loss and the increase of browning degree of Pleurotus ostreatus and prolong the shelf-life of Pleurotus ostreatus within 10 days after treatment with the composite preservative compared with the single preservative.

关 键 词：平菇复合保鲜剂 柠檬酸 抗坏血酸 大蒜提取液 响应面优化 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]