不同温度对采后杏鲍菇贮藏品质的影响研究

以杏鲍菇为实验材料,分别置于2、4、6、8、10、12℃下贮藏,研究不同贮藏温度对杏鲍菇采后生理生化及品质的影响,以此确定杏鲍菇的最佳贮藏温度。结果表明,贮藏温度2、4℃较好地保持了杏鲍菇超氧化物歧化酶(SOD)(p<0.01)、过氧化氢酶(CAT)活性(p<0.05),有效抑制了蛋白质、VC、总糖、水分的快速流失(p<0.01或p<0.05)和丙二醛(MDA)含量的快速增加(p<0.01),降低了多酚氧化酶(PPO)活性(p<0.05),延缓了杏鲍菇贮藏过程中的品质劣变及衰老进程,较好地保持了菇体的商业品质。因此,2~4℃为杏鲍菇的适宜贮藏温度,延长了杏鲍菇的贮藏期,为杏鲍菇的贮藏保鲜提供理论依据和技术方法。      

Phytochemical and microbiological stability of spent espresso coffee grounds in capsules

Wet spent coffee grounds (SCGs) from espresso capsules, a post-consumer organic solid residue produced worldwide, were analysed to determine their chemical and microbiological stability during storage. In particular, the changes in the total phenolic content and antioxidant capacity (based on two free radical scavenging assays and one oxygen radical absorbance assay) were determined on espresso SCG stored in capsules for up to one month at room temperature in a container open to the air. Phenolic compounds were also identified and quantified using high performance liquid chromatography coupled with diode array and mass detectors. Microbiological analysis was performed in parallel on the same stored SCG to determine the total counts and quantify the main microbial groups present during the storage. The total phenolic content, antioxidant capacity and the most important bioactive compounds, such as the total caffeoylquinic acids, were significantly stable during storage for up to one month, while overall microbial stability was observed for up to two weeks of storage. Overall, the recovery of espresso coffee capsules within 15 days could guarantee the maintenance of microbiological stability as well as the content of valuable antioxidant compounds.     

不同采收期与采后处理方法对杏鲍菇贮藏品质的影响

为探讨采收期与采后处理对杏鲍菇(Pleurotus eryngii)贮藏品质的影响,文中以2种商业采收期(以菌盖直径为45~55 mm、菇体长短为10~15 cm计为小菇,菌盖直径为55~65 mm、菇体长短为15~20 cm计为大菇)的杏鲍菇为试验材料,比较了不同采收期鲜菇的营养特性,研究了不同采后处理条件下2种采收期的杏鲍菇的感官、营养成分、膜透性等贮藏品质的变化规律及差异性。结果表明:鲜菇的营养成分中除总糖含量略低外,大菇的可溶性蛋白、总酚、灰分及脂肪的含量均高于小菇;整个贮藏过程中大菇的失重率、硬度、电导率及丙二醛含量均低于小菇;相比打孔及开口处理,PE(聚乙烯)袋密封处理能够更好地抑制2种采收期杏鲍菇的失重率、硬度、电导率及丙二醛含量的增加。综合分析认为,大菇具有更高的营养价值和更好的耐贮性;PE袋密封处理的贮藏品质更佳。     

Composition and characteristics of Indian coffee bean,spent grounds and oil

The physical and chemical characteristics of raw and coffee bean (seed) and spent grounds (a byproduct of the instant coffee industry) and the corresponding oils of four varieties of Indian coffee beans were studied. The chemical characteristics of the oils were found to be similar to those of groundnut oil except for the unsaponifiable matter which is high in the case of coffee bean oil (6–12%). The colour of crude coffee bean oil varied from light green (from raw bean) to chocolate brown (from roasted and spent grounds). The oil is practically odourless. Practical aspects of drying and storage of sludge and solvent extraction of dried grounds are discussed.     

贮藏温度对鲜切杏鲍菇呼吸强度和贮藏品质的影响

以鲜切杏鲍菇为试材,在不同贮藏温度(0、5、10℃和室温)下,通过测定呼吸强度、失重率、PPO活性、相对电导率、颜色L*含量变化,并结合感官变化研究了不同温度对鲜切杏鲍菇保鲜效果的影响。结果表明:低温0℃延迟了鲜切杏鲍菇的多酚氧化酶活性高峰的产生,抑制了相对电导率和失重率的升高,可以有效降低菇片的变色、腐烂及褐变,保持杏鲍菇的新鲜品质,延长货架期。     

咖啡残渣水解制取D—甘露糖的工艺初探

利用高温短时反应装置将咖啡渣微粉酸性上水解,可得到Ｄ－甘露糖,同时分析各因素对水解效果的影响,并在此基础上提出水解工艺。     

Pretreatment processes assisted subcritical water hydrolysis for valorisation of spent coffee grounds

This study investigated the effect of sequential extraction techniques and pretreatment methods in enhancing the recovery of high-value products from spent coffee ground. Supercritical carbon dioxide (SC-CO₂) deoiling was performed to recover non-polar lipids, and subcritical water (SCW) hydrolysis of deoiled spent coffee ground (SCG) was conducted involving pretreatment with ultrasound (US-SCG), and sample particle size reduction (PS-SCG). SCW temperature, solid/liquid mixing ratio, constant pressure and residence time were studied for their effect on extracting reducing sugars (RS), total phenolic content (TPC), total flavonoid content (TFC), 5-HMF, and furfural. Temperature increase enhanced hydrolysis efficiency and promoted RS dehydration into 5-HMF and furfural. At 180 °C and 40 mg/600 mL, TPC, TFC and RS values increased significantly with ultrasound pretreatment correlating with improved antioxidant activities by DPPH and ABTS assays. Highest amount of 5-HMF and furfural was obtained at 210°C (highest temperature studied) with 44.71 and 2.36 mg/100 g. Chlorogenic acid recovery was the highest in the non-deoiled SCG (15.07 mg/100 g), with no significant difference observed in PS-SCG, suggesting an increase due to its reduced particle size. The results of this study provide comprehensive knowledge on the combined effects of integrated engineering systems to boost the valorisation of SCGs into high-value products.     

预处理对杏鲍菇脆片品质的影响

研究切片方式、切片厚度、蒸汽烫漂、浸渍等预处理对杏鲍菇真空微波联合负压远红外干燥产品水分含量、硬度、脆度、色泽和感官品质的影响。结果表明：当杏鲍菇按照斜切方式、切片厚度7mm、蒸汽烫漂时间90s、麦芽糊精浸渍处理质量分数4%时,所得杏鲍菇脆片色泽亮白、口感酥脆。     

增稠剂对杏鲍菇冻干粉品质的影响䥺Symbol`@@

以堆积密度、吸湿性、速溶性为指标,采用单因素、正交试验及综合加权评分法,优化3种增稠剂的组合方式,研究麦芽糊精、黄原胶、羧甲基纤维素钠添加量对杏鲍菇冻干粉品质的影响。结果表明,单独添加3种增稠剂均可改善杏鲍菇冻干粉的品质,麦芽糊精最为显著,其次为黄原胶、羧甲基纤维素钠,且在麦芽糊精15%、黄原胶0.15%、羧甲基纤维素钠0.8%的组合条件下杏鲍菇冻干粉综合品质最好。     

杏鲍菇液态发酵培养的初步研究

杏鲍菇是一种珍贵的药食皆宜的真菌.为在较短时间内大量获得杏鲍菇菌体,该试验探讨了液态发酵方法制备杏鲍菇.试验以杏鲍菇菌丝体干重为指标,通过单因素试验和正交试验,对杏鲍菇液态发酵培养基和液态发酵条件进行了优化.试验结果表明,杏鲍菇液态发酵的最佳碳源为葡萄糖,最佳氮源为蛋白胨,当培养基配方为葡萄糖30g/L、蛋白胨5g/L、KH2PO40.8g/L、MgSO41.2g/L、VB110mg/L时杏鲍菇菌丝体生物量较高.在摇瓶培养条件中研究了种龄、装液量、初始pH值、接种量、温度、转速、培养时间等对液态发酵杏鲍菇菌体生物量的影响.得出最佳培养条件:种子培养6d,装液量20％ (v/v),接种量为10％ (v/v),培养基的初始pH值为自然,培养温度为25℃,摇瓶转速为140r/min,发酵8d,杏鲍菇菌丝产量可达8.23g/L.     

杏鲍菇原生质体制备技术的研究

本文详细地探讨了杏鲍菇原生质体制备条件。结果表明:用0.6mol/L的甘露醇配制成质量比为2.5%,pH值为4.5～5的溶壁酶酶液,在酶液量与菌丝体的比值为20:1(V/W),温度30℃,转速为50r/min条件下酶解3h,可得到最高的原生质体得率。其原生质体数可达15.35×107个/ml。本研究为今后进行杏鲍菇原生质体的诱变及融合育种奠定基础。     

杏鲍菇多糖对老龄小鼠抗疲劳能力的影响

目的：研究杏鲍菇多糖对老龄小鼠游泳耐力和相关生理指标的影响。方法：将小鼠随机分为对照组(A)、衰老模型组(B)、衰老用糖组(C)。 B、C 组腹腔注射D- 半乳糖(100mg/(kg bw·d)),连续60d,建立衰老模型,A 组腹腔注射生理盐水,剂量时程相同;第41 天起C 组灌胃100mg/(kg bw·d)杏鲍菇多糖,A、B 组灌胃等剂量蒸馏水,连续20d。第61 天测定小鼠的力竭游泳时间、血尿素氮、血乳酸值、血红蛋白含量及脏器指数。结果：杏鲍菇多糖能显著降低运动后血尿素氮和血乳酸含量,延长力竭游泳时间,并使血红蛋白含量及胸腺、脾脏指数显著提高(P ＜ 0.05)。结论：杏鲍菇多糖具有抗疲劳、提高老龄小鼠运动能力的功效。     

The influence of brewing method on bioactive compounds residues in spent coffee grounds of different roasting degree and geographical origin

The content of bioactive compounds in spent coffee grounds (SGC) was studied. SGC were obtained from Coffea arabica beans of different roasting degrees (light and dark) and different geographical origins (Nicaragua, Columbia and Mexico) processed using four brewing methods (mocha, filtered, drip and infusion). The highest caffeine and chlorogenic acid contents were determined in filtered spent coffee extracts. All extracts of light roasted spent coffee grounds showed lower browning index levels in comparison to that from dark roasted spent coffee grounds. Generally, the highest content of total polyphenolic compounds and highest antioxidant capacity were determined in extracts prepared in drip. In conclusion, the results obtained in this study indicate that the spent coffee grounds produced of domestic levels, especially those obtained from filter coffeemaker, could be considered as a good source of natural antioxidants.     

杏鲍菇多肽生物活性的研究

以杏鲍菇多肽为原料,以清除DPPH·、O-2·等自由基、抑制脂质过氧化、抑菌和乳化特性为指标对其生物功能进行研究。结果表明,在实验浓度范围内,杏鲍菇多肽对DPPH·的清除率为85.94%、O-2·的清除率为80.66%,脂质过氧化抑制率为45.57%;同时多肽具有很好的乳化稳定性,其在2%浓度时,乳化稳定性可达206;此外其对金黄色葡萄球菌、沙门氏菌、大肠杆菌有较强的抑制作用,抑菌率分别为57.7%、55.5%、87.1%。      

杏鲍菇甲壳素对大鼠实验性脂肪肝的预防作用

为研究杏鲍菇甲壳素对脂肪肝的预防作用,采用给脂肪肝模型大鼠对其喂食不同浓度杏鲍菇甲壳素,以考来烯胺为阳性对照,饲养5 周后观察其血清中丙氨酸转氨酶（alanine aminotransferase,ALT）、天冬氨酸转氨酶（aspartate aminotransferase,AST）、总胆固醇（total cholesterol,TC）、总甘油三酯（total triglycerides,TG）水平,肝脏组织中的TC、TG、丙二醛（malonaldehyde,MDA）水平、超氧化物歧化酶（superoxide dismutase,SOD）活性及肝组织病理学变化情况。结果表明：杏鲍菇甲壳素能极显著性（P＜0.01）地降低大鼠血清中ALT、AST、TC、TG水平,显著提高肝脏组织中SOD活性（P＜0.05）、降低MDA活性,减轻肝组织脂肪性样变,减少TC、TG在肝组织中积累,并呈现剂量效应,并值得注意的是,与考来烯胺组相比,杏鲍菇甲壳素高剂量组的预防效果与之相近,无差异性（P＞0.05）。结论：杏鲍菇甲壳素具有预防脂肪肝形成的作用。     

杏鲍菇干燥及其品质特性的研究

为探讨热风干燥工艺对杏鲍菇产品品质的影响,在不同干燥温度(55、60、65、70、75℃)下对不同厚度(2、3、4、5、6 mm)的杏鲍菇进行了干燥试验,以干燥后产品的复水率为指标,对干制杏鲍菇的品质进行了评价,同时对杏鲍菇干燥动力学模型进行了研究。结果表明:干燥杏鲍菇的最佳温度为65~70℃,切片厚度为4~5 mm,杏鲍菇干片的品质最佳,杏鲍菇干燥动力学特性符合two-term模型,上述参数可为杏鲍菇干制加工提供理论与实践依据。     

杏鲍菇提取物对小鼠巨噬细胞免疫活性的研究

本文中以杏鲍菇子实体为原料,将杏鲍菇不同极性的提取物(PEs)对小鼠巨噬细胞Ana-1进行了免疫活性研究。将PEs作用于小鼠巨噬细胞Ana-1,通过MTT法测定其对Ana-1细胞增殖活性的影响,Elisa法测定Ana-1细胞肿瘤坏死因子(TNF-α)和白细胞介素6(IL-6)在不同提取物浓度和不同作用时间的分泌量变化情况,中性红法检测对细胞吞噬活性的影响,Elisa法测定Ana-1细胞表面膜蛋白Toll样受体(TLR2、TLR4)的表达量的变化情况。结果显示:杏鲍菇4种提取物(PEs)对小鼠巨噬细胞Ana-1有不同程度上的免疫刺激作用,甲醇提取物(PEM)表现出了最强的促进细胞增殖和促进细胞因子分泌的活性,在PEM质量浓度为12.5μg/m L的条件下,能够促进Ana-1细胞增殖作用最强,细胞因子TNF-α和IL-6均出现分泌高峰;但PEM对细胞因子分泌的作用时间不同,PEM作用于Ana-1细胞后,在12 h时出现TNF-α分泌高峰,而IL-6在24 h时出现分泌高峰。此外,PEM可以激活Ana-1,提高细胞吞噬活性,促进细胞表面膜蛋白受体TLR2、TLR4的表达。本研究结果表明了PEM能够通过促进巨噬细胞增殖、诱导细胞因子分泌和提高吞噬活性的方式实现免疫增强功能。     

不同包装膜处理杏鲍菇品质的主成分分析与综合评价

本文采用主成分分析法对气密性和阻隔性不同的包装膜包装处理下杏鲍菇品质的影响进行定量分析,建立综合评价函数,以此筛选最佳包装材料。结果表明,9个生理生化检测指标进行主成分分析可简化为2个主成分,累积方差贡献率为83.203%,能够较好地反映原始数据的信息;综合主成分分析显示,不同包装膜处理杏鲍菇的综合品质得分从高到低为:高压低密度聚乙烯（LDPE）>聚丙烯（OPP）>低压高密度聚乙烯（HDPE）>聚乙烯（PE）>乙烯-乙酸乙烯共聚物（EVA）>未包装（CK）。由此可见,包装膜有利于杏鲍菇贮藏保鲜,且LDPE包装材料的保鲜效果最佳。      

不同包装膜对杏鲍菇冷藏品质和贮藏效果的影响

比较5 种不同包装膜对杏鲍菇冷藏品质及理化特性的影响,以确定最适杏鲍菇冷藏的包装膜。结果表明,在4 ℃贮藏条件下,各种保鲜膜均不同程度地保持了杏鲍菇冷藏期间的感官品质,降低了杏鲍菇贮藏期间多酚氧化酶活性和丙二醛含量,延缓了可溶性蛋白、VC和可溶性总糖含量下降,同时保持较高的超氧化物歧化酶活性、过氧化氢酶活性和过氧化物酶活性,其中以高压低密度聚乙烯（low density polyethylene,LDPE）效果最佳。因此,LDPE能够有效抑制贮藏期间杏鲍菇品质劣变,降低营养价值的损失,提高综合贮藏品质,延长货架期时间至15 d,为薄膜包装杏鲍菇应用提供参考,并为商业延长杏鲍菇的贮藏期限提供理论依据。