鄭秀蓮
福建省三明真菌研究所 三明 365000

【中文摘要】 根據(jù)姬松茸酶促褐變的機理,研究了姬松茸加工過程中防褐變的有效方法。以處理后菇片中多酚氧化酶的殘存活性及視覺觀察菇片放置8h不褐變?yōu)橹笜?確定每種方法的最適參數(shù)。結(jié)果表明,防止姬松茸褐變有四種方法:沸水熱燙10min,0.7％亞硫酸鈉溶液浸泡,直接添加0.7％VC或添加0.5％亞硫酸鈉與0.3％VC。

【英文摘要】 The effective methods for preventing browning in the processing of Agaricus blazei slices were studied based on the principle of browning caused by polyphenol oxidase. The optimum parameter for each method was determined with the remaining activity of polyphenol oxidase in Agaricus blazei slices treated and the visual observation result of no browning symptoms on the processed Agricus blazei slices after being kept for 8h. The result indicated that the best method for preventing browning was scalding in boiling water for 10min, immersing in sodium sulphite solution at the concentration of 0. 7% , adding VC at the concentration of 0.7% or adding 0.5% sodium sulphite mixed with 0.3% VC.

【中文關鍵詞】 姬松茸; 褐變; 多酚氧化酶
【英文關鍵詞】 Agaricus blazei; Browning; Polyphenol oxidase

【文獻出處】 食用菌學報,Acta Edulis Fungi,編輯部郵箱,1999年04期 【DOI】CNKI:SUN:SYJB.0.1999-04-007