不同食品添加剂抑制双孢菇褐变的研究

Study on the Inhibitory Effect of Different Food Additives on Mushroom Browning

试验优选了抑制双孢菇褐变的最佳抑制剂及抑制剂的复合。单因素试验表明:不同抑制剂对双孢菇褐变都有一定的抑制作用,效果最好的是苯甲酸,其次是柠檬酸和异抗坏血酸钠,而NaCl、EDTA、环糊精单独使用抗褐变效果不明显;抑制剂两两复合使用时,抑制效果普遍较好,其中抑制褐变效果最好的是柠檬酸和异抗坏血酸钠的复合。利用单因素优选出的3种最佳抑制剂进行正交试验,结果表明:当柠檬酸0.80%、苯甲酸0.30%、异抗坏血酸钠0.70%复合时抑制效果最佳,抑制率达79.12%。

The best inhibitor and the combination of inhibitor in mushroom browning were studied, The results showed that all inhibitors but H2O2 had some inhibitory effect, the best inhibitor was benzoic acid, and the next was citric acid and sodium erythorbie acid, and the individial application NaCl, EDTA and cyclodextrin was not effective inhibitors.When two inhibitors was combinated, the result was better, the best combination was citric acid and sodium erythorbic acid. Through the experiment in three-factor（citric acid, benzoic acid, erythorbic acid）orthogonally design, the suitable combination of the inhibitor was citric acid 0.80% ,benzoic acid 0.30% and sodium erythorbic acid 0.70% ,and the rate of inhibition was 79.12%.