不同氧分压对金针菇贮藏保鲜效果的影响.pdfVIP

※包装贮运 食品科学 2010, Vol. 31, No. 18 385 王成涛，王昌涛，刘 柳，王 静，曹雁平，孙宝国 * (北京工商大学化学与环境工程学院，北京 100048) 为研究不同氧气配比对金针菇贮藏保鲜效果的影响，在PE 聚乙烯塑料袋(20cm ×30cm，厚度0.5～1mm) 中放入 100g 金针菇，分别按 0 、20% 、40% 、60% 、80% 、100% 氧气配比充气包装( 以氮气调节其气体组成) ， 包装袋封口后放入温度为 0～3 ℃的冷库进行贮藏，同时设立空气包装的金针菇于室温或低温贮藏作为对照。每隔 3 ～5d 取样一次，评定其水分损失率、多酚氧化酶(PPO)活力、丙二醛含量、游离氨基酸含量、还原糖含量和感 官指标等。结果表明，在氧气配比为 80% 的包装时，其PPO 酶活力、丙二醛、游离氨基酸含量最低，水分损 失和还原糖损失最少，感官变化最小，贮藏保鲜效果最好。采用高氧气调包装(HOAP)金针菇贮藏保鲜 35d 仍有较 好的商品品质。 金针菇；贮藏；保鲜；高氧气调包装(HOAP) Effect of Oxygen Pressure on Fresh-keeping of Needle Mushroom WANG Cheng-tao ，WANG Chang-tao ，LIU Liu ，WANG Jing ，CAO Yan-ping ，SUN Bao-guo* (College of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing 100048, China) Abstract：The effect of oxygen pressure on fresh keeping of needle mushroom was studied. A total of 100 g needle mushroom was placed in polyethylene (PE) bags with adjusted oxygen amount of 0, 20%, 40%, 60%, 80% and 100% and stored at 0 －3℃. Water loss, polyphenol oxidase (PPO) activity, free amino acids, reducing sugar, malondialdehyde (MDA) and sensory index were determined in an interval of 3 －7 days. Needle mushroom samples at room temperature and in air-package at 0－3 ℃ were used as the control. Results indicated that the activity of PPO, the amount of free amino acids, water loss, reduction of reducing sugar, and sensory change were the lowest in package with 80% oxygen. Key words ：needle mushroom ；storage ；fresh-keeping ；high oxygen atmosphere package (HOAP). 中图分类号：TS201.3 文献标识码：A 文章编号：1002-6630(2010)18-0385-05 金针菇学名毛柄金钱菌，又称冬菇、智力菇等， (O3 ) 保鲜法等[1-6] 。在食用菌的气调保鲜中，以低O2 高 因其菌柄细长，似金针菜，故称金针菇。金针菇属于