摘要
以平菇为试材,经过不同剂量(0、2.5、5.0、7.5、10.0 k J/m2)短波紫外线(UV-C)辐照后,于4℃条件下贮藏,研究UV-C辐照对平菇中黄酮、还原糖、丙二醛(MDA)、VC含量及感官品质的影响。结果表明,经辐照处理后平菇中的MDA含量总体低于对照组,黄酮、还原糖和VC含量高于对照组。其中以辐照剂量为7.5 k J/m2UV-C处理后的平菇MDA含量最低,黄酮、还原糖、VC含量最高,感官品质评分整体高于对照组,说明该剂量UV-C辐照较好地保持了平菇的贮藏品质。
In this paper, Pleurotus ostreatus was treated with different doses(0、2.5、5.0、7.5、10.0 k J/m2)of UV-C irradiation and then stored at 4 ℃. The effects of the UV-C irradiation on flavonoid, reducing sugar, malondialdehyde(MDA) and VC contents in Pleurotus ostreatus were investigated. Results indicated that, MDA content in Pleurotus ostreatus after irradiation treatment was lower than the control groups, while flavonoids, reducing sugar and VC contents were higher than the controls. The Pleurotus ostreatus treated with 7.5 k J/m2UV-C presented the best storage quality, which had the least MDA content, the highest contents of flavonoid, reducing sugar and VC, as well as the highest sensory evaluation scores.
出处
《保鲜与加工》
CAS
北大核心
2016年第5期22-25,共4页
Storage and Process
基金
哈尔滨学院青年(硕士)科研基金项目(HUYF2014-002)
黑龙江省自然科学基金项目(E201456)
关键词
UV-C辐照
平菇
贮藏品质
黄酮
还原糖
丙二醛
UV-C irradiation
Pleurotus ostreatus
storage quality
flavonoid
reducing sugar
MDA
