贮藏温度对秀珍菇采后生理、呈味物质及能量代谢的影响

发布时间：2018-01-05 10:27

本文关键词：贮藏温度对秀珍菇采后生理、呈味物质及能量代谢的影响　出处：《沈阳农业大学》2017年硕士论文　论文类型：学位论文

【摘要】：秀珍菇是一种珍稀的食用菌,在我国分布广泛,产量逐年扩大。秀珍菇富含蛋白质、纤维素和微量元素,且脂肪含量较低,还含有多糖、黄酮类等物质,具有抗氧化、抗癌以及调节免疫活性等生物功能。秀珍菇采后呼吸跃变水平高,含水量高,子实体易迅速衰老,在常温条件下极易腐败变质,常温贮藏条件下的秀珍菇保鲜期为2～4d。因此对秀珍菇保鲜技术的研究,既有理论意义,又有应用前景,可以为秀珍菇贮运及加工提供科学依据,进而推动秀珍菇产业的快速发展。本实验深入研究不同温度处理对秀珍菇贮藏过程中品质、生理生化变化、呈味成分及能量代谢的影响,主要研究结果如下:秀珍菇在2℃贮藏期间,由于环境温度较高,感官品质迅速下降,可溶性糖、可溶性蛋白含量在第2-3d显示降低,菇体变软,发生腐败,贮藏时间仅为3d。0℃、5℃、10℃相比20℃,有效减缓了秀珍菇的感官品质的降低、呼吸代谢速率和乙稀生成量的升高。10℃贮藏期为12d,0℃、5℃在贮藏12d后状态良好,具备食用价值。低温贮藏能够延长秀珍菇的贮存时间。对秀珍菇游离核苷酸的测定进行了方法学研究,确定了高效液相色谱同时测定6种核苷酸的方法:流动相为磷酸二氢钾溶液,浓度为0.1M,pH为4.20。秀珍菇在0℃、5℃、10℃、20℃贮藏期间,总游离氨基酸含量整体均呈上升趋势,鲜味氨基酸最高达4.74mg/g,5'-鲜味核苷酸和达到0.27mg/g。在0℃、5℃秀珍菇中鲜味氨基酸、甜味氨基酸及苦味氨基酸含量处于上升趋势。10℃、20℃贮藏过程中,鲜味氨基酸与苦味氨基酸均为先上升后降低,甜味氨基酸含量一直增长。采用电子舌测定秀珍菇5种味道结果表明,甜味与酸味强度随着贮藏时间延长显示下降,苦味、鲜味和咸味强度增加。新鲜秀珍菇具有极清淡的香气,同时蒸馏萃取馏分中主要有己醛,3-辛酮,2-正戊基呋喃,3-辛醇,棕榈酸,亚油酸。在贮藏过程中,酸类、醇类物质相对含量呈先上升再降低,酮类相对含量呈上升趋势,烷烃与烯烃类呈下降趋势。对不同温度贮藏秀珍菇能量及能量代谢重要的相关酶活性进行测定并分析,结果表明不同温度贮藏细胞能量的供应水平不同。20℃贮藏的秀珍菇能量供应一直处于降低状态,10℃、5℃贮藏能量在贮藏第6d和第9d后显示降低,0℃贮藏能量变化趋势较缓。20℃贮藏时,在贮藏1d后H+-ATP酶,Ca2+-ATP酶,SDH酶活性降低,CCO酶活力贮藏2d后也迅速降低。低温降低能量代谢酶的活性,减少能量消耗,延长了秀珍菇的贮藏期。
[Abstract]:Pleurotus geesteranus is a rare edible fungus is widely distributed in China, yield increasing year by year. Pleurotusgeesteranus rich in protein, cellulose and trace elements, and low fat content also contains polysaccharides, flavonoids and other substances with antioxidant, anticancer and immunoregulation activity and other biological functions. The high level of respiratory climacteric Pleurotus geesteranus postharvest, high water content, fruitbody quickly aging, spoilage easily under normal temperature conditions, pleurotusgeesteranus preservation period of storage under normal temperature is 2 ~ 4d. and so on pleurotusgeesteranus preservation technology research, both theoretical significance and application prospect, can provide a scientific basis for Pleurotus geesteranus storage and processing, and promote the rapid development of pleurotusgeesteranus industry. This experiment study of different temperature treatments on quality of Pleurotus geesteranus during storage, physiological and biochemical changes, influence of taste components and energy metabolism, the main research results are as follows: pleurotusgeesteranus 2 during storage, due to the higher ambient temperature, the sensory quality decreased rapidly, the soluble sugar, soluble protein content showed a decrease in the 2-3D, the mushroom body is soft, corruption, the storage time is only 3d.0 degrees, 5 degrees, 10 degrees compared to 20 DEG C, reduce the effective mitigation of the sensory quality of Pleurotus geesteranus, respiratory the metabolic rate and ethylene production increased.10 storage period is 12D, 0 C, 5 C in good condition after storage for 12D, has edible value. Cold storage can prolong the storage time of Pleurotus geesteranus. Determination of pleurotusgeesteranus free nucleotides for the methodology research, determine the method for simultaneous determination of 6 kinds of nucleotides, liquid chromatography: the mobile phase of potassium dihydrogen phosphate solution, the concentration of 0.1M, pH and 4.20. of Pleurotus geesteranus at 0 C, 5 C, 10 C, 20 C during storage, the content of total free amino acids increased, flavor amino acids up to 4.74mg/g, 5'- flavor nucleotide And reached 0.27mg/g. at 0 C, 5 C flavor amino acids of Pleurotus geesteranus, sweet and bitter amino acid amino acid content in the upward trend of.10 DEG, 20 DEG C during storage, and bitter flavor amino acid amino acids were first increased and then decreased, sweet amino acid content has been growing. The electronic tongue determination of Pleurotus geesteranus 5 taste results show that the sweet and sour strength with prolonged storage time showed a decline, bitter, salty and umami increased strength. Fresh Pleurotus geesteranus has a very light aroma, simultaneous distillation and extraction fractions are hexanal, 3- octanone, 2- pentyl furan, 3- octanol, palmitic acid, linoleic acid, alcohol during storage. Relative content increased first and then decreased, the relative content of ketones increased, alkane and olefin decreased. On enzyme activity in different storage temperature of pleurotusgeesteranus energy and energy metabolism were important And the analysis results show that the energy supply of Pleurotus geesteranus in different temperature storage cell energy supply different levels of.20 storage has been reduced, 10 degrees, 5 degrees of energy storage showed a decrease in storage in 6D and 9D, 0 storage energy trend is relatively slow.20 storage, 1D storage after H+-ATP enzyme Ca2+-ATP, the enzyme activity of SDH decreased, CCO activity decreased sharply after storage for 2D. The enzyme activity of energy metabolism decreased, reduce energy consumption, prolong the storage period of Pleurotus geesteranus.

【学位授予单位】：沈阳农业大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS219

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