摘要
为了探讨γ-氨基丁酸(γ-aminobutyric acid,GABA)对采后香菇品质的影响,本文研究了不同浓度的GABA处理对香菇外观和营养品质的影响。结果表明,不同浓度的GABA处理能够不同程度的降低香菇的失重率、相对电导率和丙二醛含量,抑制香菇的呼吸作用、较好的保持香菇的L值和硬度,同时促进抗坏血酸、总酚和蛋白质的积累。从呼吸强度来看,GABA处理仅在贮藏前期(9 d)抑制香菇的呼吸作用,其中5.0 g·L^(-1) GABA处理的效果最好;从失重率、L值、硬度等外观品质以及抗坏血酸、总酚、蛋白质等品质指标来看,5.0 g·L^(-1) GABA处理的效果最好;从相对电导率和丙二醛含量来看,2.5 g·L^(-1) GABA处理的效果最好,但是与5.0 g·L^(-1) GABA处理之间无显著差异。综合考虑GABA对香菇各项指标的影响,确定其最佳处理浓度为5.0 g·L^(-1)。以上结果表明GABA可以通过抑制呼吸,减缓细胞膜的透性的增大,减少香菇的失水进而较好的保持香菇的硬度和色度;同时能够通过促进抗坏血酸、总酚和蛋白质的积累来保持香菇的营养品质。
In order to explore the effect ofγ-aminobutyric acid(GABA)on the quality of postharvest Lentinus edodes,the effects of different concentrations of GABA on the weight loss rate,hardness,color difference,cell membrane permeability,respiratory intensity,ascorbic acid,total phenol and protein contents of L.edodes were studied.The results showed that GABA treatment could reduce the weight loss rate,electrical conductivity and malondialdehyde contents of L.edodes,inhibit the respiratory intensity of L.edodes,maintain the L value and hardness of L.edodes,and promote the accumulation of ascorbic acid,total phenol and protein.In terms of respiratory intensity,GABA treatments only inhibited the respiration of L.edodes in the early stage(9 d),among which 5.0 g·L^(-1) GABA treatment had the best effect.Similarly,5.0 g·L^(-1) GABA treatment had the best effect from the indicators of the weight loss rate,L value,hardness and the contents of ascorbic acid,total phenol,protein.According to relative conductivity and malondialdehyde content,2.5 g·L^(-1) GABA treatment had the best effect,but there was no significant difference between 2.5 g·L^(-1) GABA treatment and 5.0 g·L^(-1) GABA treatment.Considering the effects of GABA treatment on various indexes of L.edodes,the optimal concentration of GABA treatment was 5.0 g·L^(-1).The results showed that GABA could not only keep the hardness and color of L.edodes better by inhibiting respiration,slowing down the increasing of cell membrane permeability,reducing the water loss of L.edodes,but also maintain the nutritional quality of L.edodes by promoting the accumulation of ascorbic acid,total phenol and protein.
作者
李静
任心如
卢雅琪
孙健
李霞
单杨
LI Jing;REN Xinru;LU Yaqi;SUN Jian;LI Xia;SHAN Yang(College of Chemistry and Bioengineering,Guilin University of Technology,Guilin 541004,China;Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology,Agri-food Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007,China;Hunan Agricultural Product Processing Institute,Hunan Academy of Agricultural Sciences,Changsha 410125,China)
出处
《食品工业科技》
CAS
北大核心
2021年第8期301-306,共6页
Science and Technology of Food Industry
基金
广西科技计划项目(桂科AD19245040)
广西自然科学基金(2017GXNSFBA198074)
广西壮族自治区特聘专家项目(农产品精深加工关键技术与质量安全,厅发[2018]39)
桂林理工大学科研启动基金(GLUTQD2017002)。
关键词
香菇
Γ-氨基丁酸
保鲜
贮藏品质
Lentinus edodes
γ-aminobutyric acid
preservation
storage quality
