| 电子束辐照对羊肚菌营养成分影响分析 |
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| 引用本文： | 顾可飞,刘海燕,杨海峰,范婷婷,周昌艳.电子束辐照对羊肚菌营养成分影响分析[J].食品工业科技,2018,39(12):55-62. |
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| 作者姓名： | 顾可飞 刘海燕 杨海峰 范婷婷 周昌艳 |
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| 作者单位： | 1. 上海市农业科学院农产品质量标准与检测技术研究所, 上海 201403;2. 农业部农产品质量安全风险评估实验室(上海), 上海 201403;3. 农业部食用菌监督检验测试中心(上海), 上海 201403 |
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| 基金项目： | 国家农产品质量安全风险评估项目(GJFP201700604)。 |
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| 摘 要： | 为开发羊肚菌保鲜技术,应用电子束辐照探索羊肚菌辐照保鲜技术对羊肚菌营养成分及氨基酸营养价值的影响。结果表明:在辐照剂量≤ 2 kGy时,羊肚菌鲜菇冷藏至第11 d生物学形态保存完好,粗蛋白、粗纤维、粗多糖及营养元素均未发生显著性变化(p>0.05),必需氨基酸含量、氨基酸营养价值略有增加。初步证明,低剂量下(≤ 2 kGy)羊肚菌鲜菇电子束辐照保鲜技术的可行性。
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| 关 键 词： | 羊肚菌 电子束辐照 营养成分 氨基酸 |
| 收稿时间： | 2017-10-30 |
Effection analysis of electron beam irradiation on morels nutrient composition |
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| GU Ke-fei,LIU Hai-yan,YANG Hai-feng,FAN Ting-ting,ZHOU Chang-yan.Effection analysis of electron beam irradiation on morels nutrient composition[J].Science and Technology of Food Industry,2018,39(12):55-62. |
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| Authors: | GU Ke-fei LIU Hai-yan YANG Hai-feng FAN Ting-ting ZHOU Chang-yan |
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| Affiliation: | 1. Institute for Agi-Food Quality Standards and Technology, SAAS, Shanghai 201403, China;2. Agriculture Products Quality and Salty Risk Assessment Laboratory(Shanghai), MOA, Shanghai 201403, China;3. Supervision and Testing Center for Edible Fungi Quality(Shanghai), MOA, Shanghai 201403, China |
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| Abstract: | To develope the preservation techniques of morels,the electron beam irradiation was used to explore the influence of irradiation technology on morels nutrition and nutritional value of amino acid. The results showed that,irradiation dose ≤ 2 kGy,fresh morels biological morphology could be refrigerated up to eleventh days,and the crude protein,crude fiber,crude polysaccharides and nutrient elements were not changed significantly(p>0.05). The content of essential amino acids and amino acid nutritional value increased slightly. The results showed that the electron beam irradiation(≤ 2 kGy)preservation technology of morel mushroom was possible. |
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