三种提取物对双孢菇片烫漂颜色和品质的影响.pdfVIP

２０14 年 1 月 食品研究与开发 第 35 卷第 1 期 Ｆood Research And Development 基础研究 22 DOI ：10.3969/j.issn.1005-6521.2014.01.006 三种提取物对双孢菇片烫漂颜色和品质的影响 李静，王安建，刘丽娜，魏书信，田广瑞，杨慧，王赵改 （河南省农科院农副产品加工研究所，河南 郑州450002 ） 摘 要 ： 为了筛选有效的褐变抑制剂，研究了白术、淡竹叶、木瓜提取物溶液浸泡前处理结合沸水烫漂对双孢菇颜色 和品质的影响。结果表明，经白术、淡竹叶、木瓜 3 种植物提取物前处理均可以在一定程度上抑制菇片的褐变，其最佳 处理浓度分别为 0.5、2.0、2.0 g/L 。沸水烫漂可以显著降低菇片的抗坏血酸和总酚的含量，但经 3 种植物提取物浸泡前 处理的菇片抗坏血酸和总酚的含量均高于清水浸泡前处理的菇片。 关键词： 双孢菇；植物提取物；烫漂；颜色；品质 Effect of Three Plant Extracts on Color and Quality of Mushroom （Agaricus bisporus ）Slices during Blanching LI Jing ，WANG An-jian ，LIU Li-na ，WEI Shu-xin ，TIAN Guang-rui ，YANG Hui ，WANG Zhao-gai （Institute of Agro-products Processing ， Henan Academy of Agricultural Sciences ， Zhengzhou 450002 ， Henan ， China ） Ａｂｓｔｒａｃｔ ： In order to select the effective browning inhibitors ， the impact of water blanching followed by soaking （ ） in plant extracts solution on color and quality of mushroom Agaricus bisporus slices were investigated. These pre-treatments ， including soaking in rhizoma atractylodes ， lophatherum gracile and papaya extracts solution combined with water blanching ， can inhibit the browning of the mushroom slices to some extent ， and the best treatment concentration were 0.5 ， 2.0 g/L and 2.0 g/L ， respectively. Blanching can significantly reduce the ， ascorbic acid and total phenol content of mushroom slices. However those mushrooms undergoing soaking in three plant extracts solution and blanching ， as opposed to soaking in water and blanching ， exhibited higher ascorbic acid a