摘要
以美味牛肝菌为试材开发安全新型的复合生物保鲜剂,对抗氧化型、抑菌型和成膜型3类共12种保鲜剂进行择优筛选试验,测定每种保鲜剂处理后的美味牛肝菌的失重率、硬度、褐变度、PPO活性、MDA含量、总酚含量、感官评分,在此基础上通过加权评分筛选出效果最佳的美味牛肝菌复合生物保鲜剂配方。结果表明,抗氧化型的抗坏血酸(Vc)0.50 g/L、抑菌型的大蒜提取液(GAE)(1∶5)g/L及成膜型的水溶性壳聚糖(CTS)11 g/L制成的复合保鲜剂对美味牛肝菌的保鲜效果最优。与对照组相比,复合生物保鲜剂处理组加权评分明显高于对照组,显著降低美味牛肝菌贮藏期间的失重率和褐变度,抑制了硬度和总酚含量下降,延缓了PPO活性增强和MDA的产生。本研究为美味牛肝菌的贮藏保鲜提供参考和依据。
A novel type of safe compound biological preservative was developed with Boletus edulis as test material,optimal selection experiments were conducted on 12 preservatives classified into antioxidant,bacteriostatic,and film-forming types,measuring the weight loss rate,hardness,browning degree,PPO activity,MDA content,total phenol content,and sensory evaluation of the delicious Boletus edulis after treatment with each preservative.The optimal compound biological preservative formula of Boletus edulis was screened by weighted score.The results showed that the compound preservative made of antioxidant vitamin C(Vc)at 0.50 g/L,antibacterial garlic extract(GAE)at(1∶5)g/L and film-forming water-soluble chitosan(CTS)at 11 g/L had the optimal fresh-keeping effect on Boletus edulis.Compared with the control group,the weighted score of the compound biological preservative treatment group was significantly higher than that of the control group,which significantly reduced the weight loss rate and browning degree of Boletus edulis during storage,inhibited the decline of hardness and total phenol content,and delayed the enhancement of PPO activity and the production of MDA.This study provides reference and basis for the storage and preservation of Boletus edulis.
作者
项娜
童兴涛
资璐熙
陈邦洁
郭政茵
吴思睿
郭磊
XIANG Na;TONG Xingtao;ZI Luxi;CHEN Bangjie;GUO Zhengyin;WU Sirui;GUO Lei(College of Life Science,Southwest Forestry University,Kunming 650224;Yunnan Provincial Engineering Research Center of Universities of Forestry Resources Development and Utilization for Comprehensive Healthcare,Southwest Forestry University,Kunming 650224)
出处
《中国食品添加剂》
CAS
2024年第10期20-28,共9页
China Food Additives
基金
云南省科技厅农业联合专项(202101BD070001-054)
云南省大学生创新训练项目(202310677044,202210677045)。
关键词
美味牛肝菌
生物保鲜剂
响应面
保鲜效果
Boletus edulis
biological preservative
response surface
preservation effect
