贮藏温度对新鲜乌天麻品质及真菌多样性的影响  

Effect of Storage Temperature on the Quality and Fungal Diversity of Fresh Gastrodia elata

作　　者：张楠欣 王瑞 孙海燕[2] 吉宁 马超 雷霁卿 李灿[3] 龙超 ZHANG Nanxin;WANG Rui;SUN Haiyan;JI Ning;MA Chao;LEI Jiqing;LI Can;LONG Chao(College of Food and Pharmaceutical Engineering,Guiyang University,Guiyang 550000,China;School of Biological Science and Engineering,Shaanxi University of Technology,Hanzhong 723000,China;Key Laboratory of Mountain Rare Animals&Economic Insects,Guiyang University,Guiyang 550000,China)

机构地区：[1]贵阳学院食品与制药工程学院,贵州贵阳550000 [2]陕西理工大学生物科学与工程学院,陕西汉中723000 [3]贵阳学院,山地珍稀动物与经济昆虫重点实验室,贵州贵阳550000

出　　处：《现代食品科技》2025年第3期164-174,共11页Modern Food Science and Technology

基　　金：国家重点研发计划项目(2021YFD1601001-4-4);黔科合成果[2022]一般070;贵州省高等学校大学生创新创业项目(2023);贵阳学院研究生基金(GYU-YJSL2022J-48)。

摘　　要：为研究贮藏温度对新鲜乌天麻品质和真菌群落结构的影响,将新鲜乌天麻块茎置于不同温度(1~3、3~5和5~7℃,相对湿度85%~95%)条件下贮藏30 d,分别对其品质、功效成分以及真菌多样性变化进行分析。对采后品质的分析结果表明,相较于1~3℃和5~7℃处理组,3~5℃处理组能够维持样品子实体内较高的能量电荷(1~3℃:0.26;3~5℃:0.40;5~7℃:0.32);抑制样品中丙二醛和脯氨酸含量(1~3℃:12.04 mmol/g和19.56μg/g;3~5℃:9.61 mmol/g和16.44μg/g;5~7℃:10.79 mmol/g和17.79μg/g)的积累,减缓腐烂率的上升(1~3℃:96.67%;3~5℃:8.33%;5~7℃:63.66%);3~5℃处理组样品的硬度(11.84 N)与5~7℃处理组(11.67 N)无明显差异,而显著低于1~3℃处理组(19.86 N)。对功效成分的分析结果表明,3~5℃处理组能够有效延缓天麻素、对羟基苯甲醛、对羟基苯甲醇、腺苷以及总氨基酸含量下降。对真菌多样性变化的分析结果表明,3~5℃处理组较其他两个条件更能有效抑制新鲜乌天麻表面枝孢霉属(Cladosporium)、青霉属(Penicillium)和土赤壳属(Ilyonectria)相对丰度上升和整体真菌多样性的变化。综上,3~5℃是新鲜乌天麻适宜的贮藏温度,该研究可为新鲜乌天麻贮藏品质的保持提供理论依据。To investigate the effect of storage temperature on the quality and fungal community structure of fresh black Gastrodia elata,fresh Gastrodia elata tubers were stored at different temperatures(1~3℃,3~5℃,and 5~7℃;relative humidity:85%~95%)for 30 days.The changes in quality,functional components,and fungal diversity were analyzed.The results of post-harvest quality analysis revealed that,compared with the treatments at 1~3℃and 5~7℃,the treatment at 3~5℃maintained a higher energy charge in the fruiting body of the sample(1~3℃:0.26;3~5℃:0.40;5~7℃:0.32);inhibited the accumulation of malondialdehyde and proline contents(1~3℃:12.04 mmol/g and 19.56μg/g;3~5℃:9.61 mmol/g and 16.44μg/g;5~7℃:10.79 mmol/g and 17.79μg/g),and slowed down the increase of rot rate(1~3℃:96.67%;3~5℃:8.33%;5~7℃:63.66%).The hardness of the samples at 3~5℃(11.84 N)was insignificantly different from that of the group at 5~7℃(11.67 N),but significantly lower than that of the group at 1~3℃(19.86 N).The analysis results of functional components indicated that the treatment at 3~5℃effectively delayed the decline of gastrodin,p-hydroxybenzaldehyde,p-hydroxybenzyl alcohol,adenosine,and total amino acids content.The results of fungal diversity analysis showed that the treatment at 3~5℃inhibited more effectively the increase in relative abundance of Cladosporium,Penicillium and Ilyonectria as well as the overall change in fungal diversity on the surface of fresh black Gastrodia elata.In conclusion,3~5℃was the suitable storage temperature for fresh black Gastrodia elata,and this study provides a theoretical basis for maintaining the storage quality of fresh black Gastrodia elata.

关 键 词：鲜乌天麻 温度 品质 真菌多样性 

分 类 号：TS201.1[轻工技术与工程—食品科学] TS201.4[轻工技术与工程—食品科学与工程]