摘要
采收期是影响香菇营养品质、耐贮品质和抗氧化品质的主要因素之一。以两个商业采收期(未开伞成熟度与开伞成熟度)的香菇为试验材料,对比两种香菇的单菇重、菌盖直径和组织部位比重,测定组织水分、可溶性固形物、可溶性总糖、维生素C、可溶性蛋白质和8种必需矿物质元素含量,以及15℃贮藏过程中可溶性总糖和可溶性蛋白质含量的变化,同时测定香菇子实体清除超氧阴离子、羟自由基及DPPH自由基的能力。结果表明,与开伞成熟度香菇相比,未开伞成熟度香菇具有较高的单菇重和较强的清除DPPH自由基的能力,且可溶性固形物、可溶性总糖和7种必需矿物质元素(除Se外)含量较高,体现出较高的营养价值和抗氧化能力。此外,在贮藏期间未开伞成熟度香菇的可溶性总糖和可溶性蛋白质含量始终高于开伞成熟度香菇,表现出更好地耐贮藏性。建议商业采收期多在未开伞时期采收。
Harvest time is one of the most important factors related to nutritional quality, storage character and antioxidant activity. Two groups of shiitake mushroom（Lentinus edodes） with different harvest times（early commercial maturity stage when cap is closed and later stage when cap is open） were used, and their single fruiting body weight, cap diameter, quality proportion of different tissues were compared. Contents of water, total soluble solid, soluble sugar,ascorbic acid, soluble protein and 8 essential mineral elements of the two types of L. edodes were also detected. Dynamic changes in contents of soluble sugar and soluble protein during the 15 ℃ storage as well as the superoxide anion, hydroxyl radical and DPPH free radical scavenging capacities of the two types of L. edodes were analyzed. Results showed that early harvest L. edodes possessed comparatively higher single fruiting body weight and stronger scavenging effect on DPPH radical, and also it contained higher levels of total soluble solid, soluble sugar and 7 essential mineral elements（except Se element）, which showed that the closed fruit body has higher nutritional value and antioxidant ability. Furthermore, contents of soluble sugar and soluble protein in the closed fruit body were always higher than that in the open fruit body during storage, and thus exhibited better storage quality.
作者
孟德梅
奚志嫒
张亚璇
王华东
生吉萍
申琳
樊振川
Meng Demei;Xi Zhiai;Zhang Yaxuan;Wang Huadong;Sheng Jiping;Shen Lin;Fan Zhenchuan(State Key Laboratory of Food Nutrition and Safety, College of Food Science and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457;International Collaborative Research Center for Health Biotechnology, Tianjin 300457;College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083;School of Agricultural Economics and Rural Development, Renmin University of China, Beijing 100872)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2018年第4期228-234,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31501544)
天津市自然科学基金项目(17JCQNJC14400)
关键词
香菇
采收期
营养品质
矿物质元素
抗氧化
Lentinus edodes
harvest time
nutritional quality
mineral element
antioxidation
