CN109315481A - 一种提高金针菇中麦角硫因含量的保鲜剂及其使用方法 - Google Patents
一种提高金针菇中麦角硫因含量的保鲜剂及其使用方法 Download PDFInfo
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- SSISHJJTAXXQAX-ZETCQYMHSA-N L-ergothioneine Chemical compound C[N+](C)(C)[C@H](C([O-])=O)CC1=CNC(=S)N1 SSISHJJTAXXQAX-ZETCQYMHSA-N 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 14
- 240000006499 Flammulina velutipes Species 0.000 title description 2
- 235000016640 Flammulina velutipes Nutrition 0.000 title description 2
- 229940093497 ergothioneine Drugs 0.000 title 1
- 239000003755 preservative agent Substances 0.000 title 1
- 230000002335 preservative effect Effects 0.000 title 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 43
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims abstract description 12
- 229930182817 methionine Natural products 0.000 claims abstract description 12
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 10
- 238000007654 immersion Methods 0.000 claims abstract description 6
- 229920003023 plastic Polymers 0.000 claims abstract description 4
- 229920000573 polyethylene Polymers 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 238000005138 cryopreservation Methods 0.000 claims abstract 2
- 238000002386 leaching Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 6
- 231100000252 nontoxic Toxicity 0.000 abstract description 3
- 230000003000 nontoxic effect Effects 0.000 abstract description 3
- 230000001976 improved effect Effects 0.000 abstract description 2
- 230000001681 protective effect Effects 0.000 abstract description 2
- 238000012545 processing Methods 0.000 description 9
- 230000015572 biosynthetic process Effects 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 238000003786 synthesis reaction Methods 0.000 description 3
- 244000251953 Agaricus brunnescens Species 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- 244000221226 Armillaria mellea Species 0.000 description 1
- 235000011569 Armillaria mellea Nutrition 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 244000234623 Coprinus comatus Species 0.000 description 1
- 235000004439 Coprinus comatus Nutrition 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000221961 Neurospora crassa Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 240000006794 Volvariella volvacea Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000003026 anti-oxygenic effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000037353 metabolic pathway Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000003223 protective agent Substances 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
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- 239000003440 toxic substance Substances 0.000 description 1
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0425—Materials not being transported through or in the apparatus, with or without shaping, e.g. in the form of powders, granules or flakes
- A23B7/0433—Materials not being transported through or in the apparatus, with or without shaping, e.g. in the form of powders, granules or flakes with packages or with shaping in the form of blocks or portions
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Abstract
本发明公开了一种提高金针菇中麦角硫因含量的保鲜剂，其采用15mmol/L、20mmol/L、30mmol/L蛋氨酸溶液。本发明还公开了一种所述提高金针菇中麦角硫因含量的保鲜剂的使用方法，包括如下步骤：将金针菇分别用15mmol/L、20mmol/L、30mmol/L蛋氨酸溶液浸泡处理，浸泡时间为20min，浸泡结束后捞起，自然晾干，按3株/框装入干净的塑料筐中，框外套上0.4mm厚的聚乙烯袋，置于低温贮藏。本发明对于金针菇采后麦角硫因含量具有明显的提升作用，将其用于提升金针菇采后麦角硫因含量具有效果明显、成本低廉、无毒无副、绿色环保等优点。
Description
技术领域
本发明涉及食用菌采后保鲜领域，具体涉及一种提高金针菇中麦角硫因含量的保鲜剂及其使用方法。
背景技术
麦角硫因作为一种天然氨基酸，是生物体内重要的活性物质，是一种特有的、多功能的生理细胞保护剂。它具有清除自由基、帮助机体解毒、维持DNA的生物合成等作用，在食品，化妆品，医药等领域应用前景广阔。当前研究表明人和动物体不能自主合成麦角硫因，只具有吸收和保留其的能力。麦角硫因只在少数谷类植物及部分大型真菌、粗糙脉孢霉、分枝杆菌等微生物中合成，许多食用菌中麦角硫因含量较丰富，如鸡腿菇、金针菇、双孢蘑菇、美味牛肝菌、榛蘑伞等。金针菇是我国重点培育的食用菌之一，起步早、发展快、育种技术发达、深受消费者喜爱，其产量目前在食用菌产业中位居第四，仅低于双孢蘑菇、香菇、草菇。且金针菇相比其他食用菌麦角硫因含量高、价格较低、药食两用，可作为人体补充麦角硫因良好的食物来源。
金针菇是目前发现比较有潜力合成麦角硫因的食用菌，如果能寻找到一种可提升其麦角硫因含量的保鲜剂，充分开发利用金针菇特殊功能产品，将会是一条比较好的综合利用及增值途径。当前国内对麦角硫因的研究正处于初步探索阶段，国外的关注点大都在其抗氧化性能的研究，关于麦角硫因合成途径的研究也只集中在少数微生物中，其在食用菌中的代谢途径尚不清楚，关于外源调控其代谢，提升其含量的方法未见报道。
发明内容
本发明的目的是提供一种高效低廉、无毒无污染的提升金针菇采后麦角硫因含量的方法。其具体技术方案如下：
一种提高金针菇中麦角硫因含量的保鲜剂，其采用15mmol/L、20mmol/L、30mmol/L蛋氨酸溶液。
一种所述提高金针菇中麦角硫因含量的保鲜剂的使用方法，包括如下步骤：将金针菇分别用15mmol/L、20mmol/L、30mmol/L蛋氨酸溶液浸泡处理，浸泡时间为20min，浸泡结束后捞起，自然晾干，按3株/框装入干净的塑料筐中，框外套上0.4mm厚的聚乙烯袋，置于低温贮藏。
进一步的，所述低温为2-3℃。
本发明的提高金针菇中麦角硫因含量的保鲜剂及其使用方法，对于金针菇采后麦角硫因含量具有明显的提升作用，因为蛋氨酸本身就是一种保鲜剂，对多种果蔬具有明显的抑制其褐变，增强其抗氧化活性，维持其贮藏品质的作用，将其用于提升金针菇采后麦角硫因含量具有效果明显、成本低廉、无毒无副、绿色环保等优点。
附图说明
图1是蛋氨酸处理对金针菇采后麦角硫因含量的影响示意图。
具体实施方式
下面结合附图对本发明作进一步说明。
实施例1
试验品种：金针菇白色品系(Flammulina velutipes )，自江苏华绿生物科技股份有限公司。时间：2017年
金针菇处理及贮藏：金针菇采摘当天运回实验室，挑选长势均一、菌盖未开伞、完整并且无病虫害的金针菇作为实验材料，处理组分别用15mmol/L、20mmol/L、30mmol/L蛋氨酸溶液浸泡处理，对照用清水浸泡，浸泡时间为20min，浸泡结束后捞起，自然晾干，按3株/框装入干净的塑料筐中，框外套上0.4mm厚的聚乙烯袋，于低温（2-3℃）贮藏。
处理效果
采用本实施例处理的金针菇采后在低温（2-3℃）贮藏，采后麦角硫因含量的变化如图1所示。
在贮藏过程中，对照和处理组金针菇中麦角硫因含量均大致呈现上升趋势，处理组金针菇麦角硫因含量相较于对照均有所提升，且效果显著。在贮藏末期（第12-14天），对照和20mmol/L、30mmol/L蛋氨酸处理组的麦角硫因含量均有所下降，而15mmol/L蛋氨酸处理组的麦角硫因含量在贮藏末期仍持续上升。贮藏第8天，15mmol/L、20mmol/L、30mmol/L蛋氨酸处理组麦角硫因含量相较于对照分别提升了25.45%、23.12%、17.69%。第12天，对照金针菇麦角硫因含量达到最高，为5.61mg/g d.w.，而20mmol/L、30mmol/L蛋氨酸处理组相比其分别提升23.97%、23.18%。实验结果表明，三种浓度的蛋氨酸处理均有效提升了金针菇在采后贮藏过程中麦角硫因的含量。
总之，采用本处理方法有效地提升了金针菇采后贮藏过程中麦角硫因的含量，提升了其营养价值，食用经过此方法处理后的金针菇，可起到外源补充麦角硫因含量的效用。
Claims (3)
1.一种提高金针菇中麦角硫因含量的保鲜剂，其特征在于：其采用15mmol/L、20mmol/L、30mmol/L蛋氨酸溶液。
2.如权利要求1所述提高金针菇中麦角硫因含量的保鲜剂的使用方法，包括如下步骤：将金针菇分别用15mmol/L、20mmol/L、30mmol/L蛋氨酸溶液浸泡处理，浸泡时间为20min，浸泡结束后捞起，自然晾干，按3株/框装入干净的塑料筐中，框外套上0.4mm厚的聚乙烯袋，置于低温贮藏。
3.如权利要求2所述的使用方法，其特征在于：所述低温为2-3℃。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110353030A (zh) * | 2019-08-27 | 2019-10-22 | 沈阳农业大学 | 一种金针菇的保鲜增鲜方法 |
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| CN101904348A (zh) * | 2010-07-29 | 2010-12-08 | 湖南省食用菌研究所 | 一种金针菇的复方生物保鲜剂及应用方法 |
| CN105296559A (zh) * | 2014-05-30 | 2016-02-03 | 中国科学院天津工业生物技术研究所 | 制备麦角硫因的方法 |
| CN107708443A (zh) * | 2015-05-29 | 2018-02-16 | 中国科学院天津工业生物技术研究所 | 含有麦角硫因的制品及其制备方法和蕈菌胞外发酵液的用途 |
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