食品与发酵工业 >

2024 , Vol. 50 >Issue 17: 310 - 317

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036886

研究报告

葛根提取物对双孢菇防褐变保鲜的影响

  • 刘军平 ,
  • 李世瑞 ,
  • 王玥 ,
  • 余科辰 ,
  • 周磊 ,
  • 刘伟
展开
  • (南昌大学 食品科学与资源挖掘全国重点实验室,江西 南昌,330047)
第一作者：高级实验师(刘伟教授为通信作者,E-mail:liuwei@ncu.edu.cn)

收稿日期: 2023-07-25

  修回日期: 2023-10-16

  网络出版日期: 2024-10-10

基金资助

国家自然科学基金项目(32272385,32102037);大学生创新创业训练计划项目(202110403078,2021CX199)

收起

Effect of Pueraria root extract on anti-browning and preservation of Agaricus bisporus

  • LIU Junping ,
  • LI Shirui ,
  • WANG Yue ,
  • YU Kechen ,
  • ZHOU Lei ,
  • LIU Wei
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  • (State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China)

Received date: 2023-07-25

  Revised date: 2023-10-16

  Online published: 2024-10-10

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摘要

褐变是影响双孢菇保鲜过程中的重要反应,对双孢菇的品质变化起着至关重要的作用。为探究葛根提取物对双孢菇褐变及品质的影响,该实验采用葛根提取物通过浸泡、涂抹、与柠檬酸组合等方法处理双孢菇,测定双孢菇储存过程中失重率、总酚含量、丙二醛含量、相对电导率、多酚氧化酶(polyphenol oxidase, PPO)活性、过氧化物酶活性、质构参数和色差等指标,以表征处理效果。结果表明,采用葛根提取物涂抹能提高双孢菇的保鲜品质,柠檬酸对品质保持有不同程度的促进作用。在第10天,与对照组相比,葛根提取物和柠檬酸组合处理的双孢菇失重率降低41.26%,总酚消耗量降低16.90%,丙二醛含量上升幅度减少85.69%;同时有效抑制相对电导率增大和PPO活性,减缓质构参数的下降和褐变指数的上升,维持双孢菇表面颜色亮度。相关性分析表明,双孢菇保鲜过程中的质量损失与PPO酶促褐变和质构参数呈极显著相关(P<0.01),L*值的变化与褐变指数和PPO酶促褐变呈极显著相关(P<0.01)。该研究为探究葛根提取物对双孢菇保鲜的影响提供了参考,有助于开发更健康、可持续的双孢菇保鲜方法。

关键词： 双孢菇; 保鲜; 褐变; 葛根提取物; 柠檬酸

本文引用格式

刘军平 , 李世瑞 , 王玥 , 余科辰 , 周磊 , 刘伟 . 葛根提取物对双孢菇防褐变保鲜的影响[J]. 食品与发酵工业, 2024 , 50(17) : 310 -317 . DOI: 10.13995/j.cnki.11-1802/ts.036886

Abstract

Browning is an important reaction that affects the freshness of the Agaricus bisporus and plays a crucial role in the quality of the A. bisporus.To explore the effect of Pueraria root extract on the browning and quality of A. bisporus, A. bisporus was treated with Pueraria root extract by soaking, painting and combining with citric acid.The weightlessness rate, total phenol content, malondialdehyde content, relative electric conductivity, polyphenol oxidase (PPO) and peroxidase activity, texture parameters, and color difference during the storage of A. bisporus were measured to characterize the treatment effect.Results showed that the application of Pueraria root extract could improve the preservation quality of A. bisporus, and citric acid could promote the effect in different degrees.On the 10th day of storage, compared with the control group, the weightlessness rate and total phenol consumption of A. bisporus in the combined treatment of Pueraria root extract with citric acid were reduced by 41.26% and 16.90% respectively, and the increase level of malondialdehyde content was reduced by 85.69%.Furthermore, the increase of relative conductivity and the activity of PPO were effectively inhibited, the decline of texture parameters and the increase of browning index slowed down, and the brightness of the surface of the A. bisporus was maintained.Correlation analysis showed that the weightlessness rate during the preservation was significantly correlated with PPO enzymatic browning and texture parameters (P<0.01), and the change of L* value was significantly correlated with the browning index and PPO enzymatic browning (P<0.01) during the preservation of A. bisporus.This study provides a reference for exploring the effect of Pueraria root extract on the preservation of A. bisporus, and contributes to the development of healthier and sustainable preservation methods of A. bisporus.

Key words： Agaricus bisporus; preservation; browning; Pueraria root extract; citric acid

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