CN111587921B - Film coating for prolonging oyster mushroom fresh-keeping time and method for prolonging oyster mushroom fresh-keeping time - Google Patents
Film coating for prolonging oyster mushroom fresh-keeping time and method for prolonging oyster mushroom fresh-keeping time Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention belongs to the technical field of agricultural product storage and transportation and processing, and discloses a coating film for prolonging the preservation time of oyster mushrooms and a method for prolonging the preservation time of oyster mushrooms, wherein the coating film is polysaccharide of long-root mushrooms. In the invention, the oyster mushroom is coated and preserved by the polysaccharide solution of the long-root mushroom for the first time. The method utilizes the polysaccharide solution of the agrocybe aegerita to carry out film coating preservation on the agrocybe aegerita, and the polysaccharide film coating treatment of the agrocybe aegerita can effectively maintain the original quality characteristics of the agrocybe aegerita, reduce the weight loss rate, MDA content and relative conductivity rise degree of the agrocybe aegerita in the storage preservation process, and maintain higher antioxidant enzyme activity, nutritional ingredients and antioxidant capacity. The polysaccharide coating film of the agrocybe cylindracea has better antibacterial capability and can obviously reduce the colony numbers of penicillium and pseudomonas on the surface of the oyster mushroom. The method has the advantages of no pollution, safety and effectiveness, and can maintain the nutritional ingredients of oyster mushrooms to the greatest extent, and the process is simple. The invention has the advantages of safety, edibility, no pollution, good anti-corrosion and fresh-keeping effects, health care function and the like.
Description
Technical Field
The invention belongs to the technical field of agricultural product storage and transportation and processing, and particularly relates to a film coating for prolonging the oyster mushroom fresh-keeping time and a method for prolonging the oyster mushroom fresh-keeping time.
Background
Oyster mushroom (Pleurotus ostreatus) belongs to basidiomycetes (basidiomycetas), layer fungi (hymenomycetas), agaricus (agaricles), pleurotus (Pleurotus acid), pleurotus (Pleurotus). The oyster mushroom fruiting body is rich in nutrition, thick in meat quality, delicious in taste and high in nutritive value, and is one of edible mushrooms with the widest cultivation area in the global scope. The oyster mushroom has strong medical health care function, can improve human immunity, reduce the cholesterol content in blood and blood pressure after being eaten frequently, and has certain prevention and treatment effects on hepatitis, gastric ulcer, cardiovascular diseases and diabetes. At present, fresh oyster mushrooms are circulated in the market and eaten by consumers, but the fresh oyster mushrooms are crisp and tender in tissue and lack of effective protection, so that the fresh oyster mushrooms are easy to be affected by mechanical damage and microorganism infection in the storage and transportation process, and the phenomena of mushroom surface cracking, mushroom cover upwarping, softening, liquefying, rotting, odor generation and the like occur, so that the commodity value of the fresh oyster mushrooms is seriously influenced. The technology for preserving the edible fungi after picking mainly comprises low-temperature air conditioning, ozone, radiation, preservative and the like. Wherein the low-temperature air conditioning technology, the ozone preservation technology and the radiation preservation technology belong to physical preservation and the preservative preservation belongs to chemical preservation.
Through the above analysis, the problems and defects existing in the prior art are as follows:
the physical fresh-keeping method has higher cost, and the chemical fresh-keeping agent has good effect when applied to the fresh keeping of edible fungi, but has the problem of food safety. The film coating fresh-keeping method is to use natural sugar, protein, grease and the like as main raw materials, coat the surface of edible fungi by spraying, dipping and the like, and dry the edible fungi to form a transparent edible film. Lipid membranes, polysaccharide membranes, protein membranes, and composite membranes can be classified according to the materials required. Besides the advantages of wide sources, economy and practicability, the polysaccharide substance also has the advantages of bacteria resistance, insect resistance and no chemical residue, and becomes a research hot spot in the current film coating fresh-keeping. The mechanism is that the film forming property, antioxidant and antibacterial property of natural biological polysaccharide are utilized, the surface of the edible fungi is covered with water solution or water emulsion, and the film formed after drying can prevent bacteria invasion, regulate and control water evaporation, regulate physiological and biochemical reaction of the edible fungi and delay the aging and self-putrefaction of the edible fungi.
The difficulty of solving the problems and the defects is as follows:
the edible fungi are extremely easy to be damaged mechanically and infected by microorganisms in the storage and transportation process after picking due to the characteristics of fragile and tender self tissues, high water content, high respiration intensity and the like, so that the shelf life is seriously shortened, and the sales and circulation of the edible fungi are restricted. China is a large country for producing edible fungi, the yield and the output value of the edible fungi are ranked in the front of the world, the quality and the safety of fresh edible fungi are more concerned, and a non-toxic, pollution-free and pollution-free edible fungi quality regulation technology needs to be researched.
The meaning of solving the problems and the defects is as follows:
the agrocybe cylindracea polysaccharide is a natural polysaccharide extracted from fruiting bodies of agrocybe cylindracea, and has remarkable functions of resisting penicillium, resisting oxidization and protecting liver. Therefore, the application of the long-root mushroom polysaccharide to the fresh-keeping of the edible mushrooms expands the new field and the new direction of the related research of the fresh-keeping of fruits and vegetables, increases the added value of the edible mushrooms and improves the competitiveness of the edible mushroom products.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a film coating for prolonging the preservation time of oyster mushrooms and a method for prolonging the preservation time of oyster mushrooms. The invention uses the polysaccharide of the long root mushroom to carry out film coating preservation on the oyster mushroom, effectively maintains the original quality characteristics of the oyster mushroom in the storage process, delays the weight loss rate, cell membrane permeability and the rising trend of Malondialdehyde (MDA) which is a membrane lipid peroxidation product, maintains the relative stability of the content of soluble protein, the activity of superoxide dismutase (SOD) and the antioxidation capability, reduces the number of microorganisms on the surface of the oyster mushroom, and prolongs the preservation time of the oyster mushroom.
The invention realizes the coating for prolonging the preservation time of oyster mushrooms, wherein the coating is a long-root mushroom polysaccharide solution, and long-root mushroom polysaccharide is extracted from long-root mushroom fruiting bodies.
Another object of the present invention is to provide a method for preparing a coating film for extending a fresh-keeping time of oyster mushroom, the method for preparing a coating film for extending a fresh-keeping time of oyster mushroom comprising:
1) Extracting polysaccharide from Agrocybe aegerita, weighing fine powder of fruiting body of Agrocybe aegerita, adding ethanol, refluxing for degreasing, air drying residues, adding deionized water, leaching in water bath, centrifuging, collecting supernatant, leaching residues with water twice repeatedly, mixing the supernatants, and vacuum concentrating to obtain water-extracted polysaccharide concentrate; adding absolute ethyl alcohol into the polysaccharide concentrated solution, centrifuging, discarding supernatant, precipitating, and freeze-drying under vacuum to obtain the polysaccharide of the long-rooted mushroom;
2) Preparation of a polysaccharide solution of the agrocybe cylindracea: distilled water is measured, and the polysaccharide of the long root mushroom is added for full dissolution, thus obtaining a film coating solution.
Further, the step 1) further includes:
weighing 100g of fruiting body fine powder of the agrocybe cylindracea, adding 500mL of 80% ethanol, refluxing and degreasing in a water bath at 45 ℃, adding 1L of deionized water after airing residues, leaching in a water bath at constant temperature of 95 ℃ for 6h, centrifuging 9000g for 10min, collecting supernatant, repeatedly leaching residues in water twice, merging the supernatant, and concentrating in vacuum at 45 ℃ to a proper volume to obtain water-extracted polysaccharide concentrated solution.
The step 1) further comprises:
adding 4 times volume of absolute ethanol into the polysaccharide concentrated solution, precipitating overnight at 4 ℃, centrifuging 9000g for 10min, discarding supernatant, and vacuum freeze drying the precipitate to obtain the polysaccharide of the long-rooted mushroom.
The step 2) further comprises: distilled water is measured and added with 5 to 20 g.L -1 Is fully dissolved.
Another object of the present invention is to provide a method for prolonging the fresh-keeping time of oyster mushrooms, comprising:
step 1, preprocessing, namely selecting and grading the harvested oyster mushrooms, and selecting seven to eight mature oyster mushrooms with dry surfaces, no mechanical damage and insect diseases and consistent sizes;
step 2, preparing a polysaccharide solution of the agrocybe aegerita, wherein 50+/-5 oyster mushrooms can be coated on each 1L of the polysaccharide solution; the preparation method of the agrocybe cylindracea polysaccharide solution comprises the following steps:
(1) Extraction of polysaccharide of the agrocybe cylindracea: weighing 100g of fruiting body fine powder of the agrocybe cylindracea, adding 500mL of 80% ethanol, refluxing and degreasing in a water bath at 45 ℃, adding 1L of deionized water after airing residues, leaching in a water bath at constant temperature of 95 ℃ for 6h, centrifuging 9000g for 10min, collecting supernatant, repeatedly leaching residues in water twice, merging the supernatant, and concentrating in vacuum at 45 ℃ to a proper volume to obtain water-extracted polysaccharide concentrated solution. Adding 4 times volume of absolute ethanol into the polysaccharide concentrated solution, precipitating overnight at 4 ℃, centrifuging 9000g for 10min, discarding supernatant, and vacuum freeze drying the precipitate to obtain the polysaccharide of the long-rooted mushroom.
(2) Preparation of a polysaccharide solution of the agrocybe cylindracea: distilled water is measured and added with 5 to 20 g.L -1 Is fully dissolved.
Step 3, soaking oyster mushrooms in the polysaccharide solution, maintaining for 30 seconds, taking out, and airing at normal temperature;
and 4, putting the dried oyster mushrooms into a fresh-keeping tray, covering a layer of fresh-keeping film, and storing at the temperature of 2-4 ℃ and the relative humidity of 80-90%.
Further, the normal-temperature airing time in the step 3 is 2 hours.
The dimension of the fresh-keeping tray in the step 4 is 13.5X13.5X10.0 cm.
The polysaccharide concentration of the agrocybe cylindracea in the step 2 is 10g.L -1 。
Effects and advantages obtained by combining experimental or experimental data with the comparison of the prior art:
(1) The method for coating and preserving oyster mushrooms by using the polysaccharide of the agrocybe aegerita for the first time is expected to create an innovative way for the application of the polysaccharide of the agrocybe aegerita in the field of fruit and vegetable preservation.
(2) According to the method, the oyster mushrooms are coated with the polysaccharide of the long-root mushrooms for preservation, the original quality characteristics of the oyster mushrooms can be effectively maintained through the polysaccharide coating treatment of the long-root mushrooms, the weight loss rate, MDA content and relative conductivity rise degree of the oyster mushrooms in the storage and preservation process are reduced, and the higher antioxidant enzyme activity, nutrient components and antioxidant capacity are maintained. The polysaccharide coating film of the agrocybe cylindracea has better antibacterial capability and can obviously reduce the colony numbers of penicillium and pseudomonas on the surface of the oyster mushroom. The method has the advantages of no pollution, safety and effectiveness, capability of keeping the nutrition components of oyster mushrooms to the greatest extent, simple process and easy control.
(3) The method for prolonging the oyster mushroom fresh-keeping time by applying the long-root mushroom polysaccharide coating provided by the invention has the advantages of safety, edibility, no pollution, good anti-corrosion fresh-keeping effect, health-care function and the like.
Drawings
For a clearer description of the technical solutions of the embodiments of the present application, the drawings that are needed in the embodiments of the present application will be briefly described below, and it is obvious that the drawings described below are only some embodiments of the present application, and other drawings may be obtained according to these drawings without inventive effort for a person of ordinary skill in the art.
Fig. 1 is a flowchart of a method for prolonging the fresh-keeping time of oyster mushrooms according to an embodiment of the invention.
Fig. 2 is a graph showing the change of the sensory quality (a) and the weight loss rate (b) of oyster mushrooms with different storage days after the coating film treatment of the polysaccharide of the agrocybe aegerita provided by the embodiment of the invention.
FIG. 3 is a graph showing the relative conductivity change of oyster mushrooms with different storage days after the coating treatment of the polysaccharide film of the rhizopus growth regulator provided by the embodiment of the invention;
FIG. 4 is a graph showing the change of the soluble protein content of oyster mushrooms with different storage days after the coating treatment of the polysaccharide film of the rhizopus growth regulator provided by the embodiment of the invention;
FIG. 5 is a graph showing changes in the SOD enzyme activity of oyster mushroom in different days of storage after the polysaccharide coating film treatment of the agrocybe aegerita provided by the embodiment of the invention;
FIG. 6 is a graph showing MDA content change of oyster mushrooms with different storage days after the coating film treatment of the polysaccharide of the rhizopus macrophylla provided by the embodiment of the invention;
FIG. 7 is a graph showing changes in antioxidant capacity of oyster mushrooms in different days of storage after a coating film of a polysaccharide of Rhizopus arvensis provided by the embodiment of the invention;
FIG. 8 is a graph showing the change in the number of microbial colonies on the surface of P.ostreatus (a) and P.Pseudomonas (b) for different days of storage after the treatment of a polysaccharide coating film of a Rhizopus arvensis provided in the examples of the present invention.
Detailed Description
The present invention will be described in further detail with reference to the following examples in order to make the objects, technical solutions and advantages of the present invention more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
The prior art is not combined with the polysaccharide of the long-root mushroom, has obvious functions of resisting penicillium, resisting oxidization and protecting liver and is applied to the fresh-keeping of edible mushrooms. The prior art is easy to rot and deteriorate in the process of oyster mushroom storage and transportation.
In view of the problems existing in the prior art, the present invention provides a method for extending the preservation time of oyster mushrooms and a film coating film for extending the preservation time of oyster mushrooms, and the present invention is described in detail below with reference to the accompanying drawings.
The invention provides a coating film for prolonging the preservation time of oyster mushrooms, which is a long-root mushroom polysaccharide solution, and long-root mushroom polysaccharide is extracted from long-root mushroom fruiting bodies.
The invention provides a coating preparation method for prolonging the preservation time of oyster mushrooms, which comprises the following steps:
1) Extracting polysaccharide from Agrocybe aegerita, weighing fine powder of fruiting body of Agrocybe aegerita, adding ethanol, refluxing for degreasing, air drying residues, adding deionized water, leaching in water bath, centrifuging, collecting supernatant, leaching residues with water twice repeatedly, mixing the supernatants, and vacuum concentrating to obtain water-extracted polysaccharide concentrate; adding absolute ethyl alcohol into the polysaccharide concentrated solution, centrifuging, discarding supernatant, precipitating, and freeze-drying under vacuum to obtain the polysaccharide of the long-rooted mushroom;
2) Preparation of a polysaccharide solution of the agrocybe cylindracea: distilled water is measured, and the polysaccharide of the long root mushroom is added for full dissolution, thus obtaining a film coating solution.
The step 1) further comprises:
weighing 100g of fruiting body fine powder of the agrocybe cylindracea, adding 500mL of 80% ethanol, refluxing and degreasing in a water bath at 45 ℃, adding 1L of deionized water after airing residues, leaching in a water bath at constant temperature of 95 ℃ for 6h, centrifuging 9000g for 10min, collecting supernatant, repeatedly leaching residues in water twice, merging the supernatant, and concentrating in vacuum at 45 ℃ to a proper volume to obtain water-extracted polysaccharide concentrated solution.
The step 1) further comprises:
adding 4 times volume of absolute ethanol into the polysaccharide concentrated solution, precipitating overnight at 4 ℃, centrifuging 9000g for 10min, discarding supernatant, and vacuum freeze drying the precipitate to obtain the polysaccharide of the long-rooted mushroom.
The step 2) further comprises: distilled water is measured and added with 5 to 20 g.L -1 Is fully dissolved.
As shown in fig. 1, the method for prolonging the preservation time of oyster mushrooms provided by the embodiment of the invention comprises the following steps:
s101, preprocessing, namely selecting and grading the harvested oyster mushrooms, and selecting seven to eight mature oyster mushrooms, wherein the surface of the oyster mushrooms is dry, free of mechanical damage and insect diseases and uniform in size.
S102, preparing a polysaccharide solution of the agrocybe aegerita, wherein 50+/-5 oyster mushrooms can be coated on each 1L of the polysaccharide solution.
S103, soaking oyster mushrooms in the polysaccharide solution, maintaining for 30S, taking out, and airing at normal temperature.
S104, putting the dried oyster mushrooms into a fresh-keeping tray, covering a layer of fresh-keeping film, and storing under the condition that the relative humidity is 80% -90% at the temperature of 2-4 ℃.
The preparation method of the polysaccharide solution of the agrocybe aegerita in the step S102 comprises the following steps:
(1) Extraction of polysaccharide of the agrocybe cylindracea: weighing 100g of fruiting body fine powder of the agrocybe cylindracea, adding 500mL of 80% ethanol, refluxing and degreasing in a water bath at 45 ℃, adding 1L of deionized water after airing residues, leaching in a water bath at constant temperature of 95 ℃ for 6h, centrifuging 9000g for 10min, collecting supernatant, repeatedly leaching residues in water twice, merging the supernatant, and concentrating in vacuum at 45 ℃ to a proper volume to obtain water-extracted polysaccharide concentrated solution. Adding 4 times volume of absolute ethanol into the polysaccharide concentrated solution, precipitating overnight at 4 ℃, centrifuging 9000g for 10min, discarding supernatant, and vacuum freeze drying the precipitate to obtain the polysaccharide of the long-rooted mushroom.
(2) Preparation of a polysaccharide solution of the agrocybe cylindracea: distilled water is measured, and 5-20g.L < -1 > of the polysaccharide of the long root mushroom is added for full dissolution.
In the step S102, the polysaccharide concentration of the agrocybe cylindracea is 10 g.L -1 。
And in the step S103, the normal-temperature airing time is 2 hours.
The dimensions of the fresh keeping tray in step S104 are 13.5X13.5X10.0 cm.
The invention is further described in connection with a correlation detection process.
Method for prolonging oyster mushroom fresh-keeping time by using long-root mushroom polysaccharide coating film
The method uses the polysaccharide of the long root mushroom to carry out film coating preservation treatment on the oyster mushroom, effectively maintains the original quality characteristics of the oyster mushroom in the process of storage and preservation, reduces the loss of nutrient substances and prolongs the preservation time of the oyster mushroom.
A method for prolonging the preservation time of oyster mushrooms comprises the following specific steps:
step 1, selecting and grading the harvested oyster mushrooms, namely selecting seven to eight mature oyster mushrooms which are dry in surface, free of mechanical damage and insect diseases and uniform in size, and selecting 30 oyster mushrooms meeting the standard in each group, wherein the total number of the oyster mushrooms is 120;
step 2, preparing a long-root mushroom polysaccharide fresh-keeping solution
(1) Extraction of polysaccharide of the agrocybe cylindracea: weighing 100g of fruiting body fine powder of the agrocybe cylindracea, adding 500mL of 80% ethanol, refluxing and degreasing in a water bath at 45 ℃, adding 1L of deionized water after airing residues, leaching in a water bath at constant temperature of 95 ℃ for 6h, centrifuging 9000g for 10min, collecting supernatant, repeatedly leaching residues in water twice, merging the supernatant, and concentrating in vacuum at 45 ℃ to a proper volume to obtain water-extracted polysaccharide concentrated solution. Adding 4 times volume of absolute ethyl alcohol into the polysaccharide concentrated solution, precipitating overnight at 4 ℃, centrifuging 9000g for 10min, discarding supernatant, and performing vacuum freeze drying on the precipitate to obtain the polysaccharide of the long-rooted mushroom;
(2) Preparing a polysaccharide solution of the agrocybe aegerita: 0 (control group), 5, 10, 20 g.L -1 1L of each polysaccharide solution of the agrocybe aegerita, wherein 50+/-5 oyster mushrooms can be coated on each 1L of polysaccharide solution;
step 3, soaking oyster mushrooms in the polysaccharide solution, maintaining for 30 seconds, taking out, airing for 2 hours at normal temperature, putting into a fresh-keeping tray, covering a layer of fresh-keeping film, and storing under the condition that the relative humidity is 80% -90% at the temperature of 2-4 ℃;
and 4, respectively selecting 5 oyster mushrooms subjected to film coating treatment of the polysaccharide of the long mushrooms with different concentrations on days 0, 3, 6, 9, 12 and 15 of oyster mushrooms for cutting liquid nitrogen for freezing treatment, and placing the oyster mushrooms in an ultralow temperature refrigerator at the temperature of minus 80 ℃ for freezing preservation, and simultaneously carrying out sensory quality evaluation and weight loss rate measurement on the oyster mushrooms subjected to film coating treatment of the polysaccharide of the long mushrooms with different concentrations, wherein each index is repeated three times.
As shown in figure 2, the method for prolonging the oyster mushroom fresh-keeping time by using the polysaccharide coating film of the oyster mushroom can effectively maintain the sensory quality of the oyster mushroom and reduce the increase degree of the oyster mushroom weight loss rate.
The results are shown in fig. 2a, the sensory quality of the polysaccharide film-coated group of agrocybe aegerita was better than that of the control group during the whole storage. On day 15 of storage, control group, 5 g.L -1 、10g·L -1 、20g·L -1 The sensory scores of oyster mushrooms of the polysaccharide coating treatment group of the agrocybe cylindracea are respectively 10.3, 18.3, 28.3 and 26.7, and 10 g.L -1 The oyster mushroom obtained by the coating treatment of the polysaccharide of the agrocybe aegerita has the best sensory quality.
As a result, as shown in fig. 2b, the weight loss rate of each group of oyster mushrooms was continuously increased during storage, but the weight loss rate of oyster mushrooms after the long-root mushroom polysaccharide coating treatment was lower and the change was more stable, compared with the control group. On day 15 of storage, control group, 5 g.L -1 、10g·L -1 、20g·L -1 The weight loss rates of the polysaccharide coating treatment groups of the agrocybe aegerita are 22.4%, 18.3%, 12.9% and 14.0%, respectively, which shows that the weight loss rate of the agrocybe aegerita can be effectively reduced to be kept at a lower level by the polysaccharide coating treatment of the agrocybe aegerita, the freshness of the agrocybe aegerita can be effectively maintained, and the weight loss rate of the agrocybe aegerita is 10 g.L -1 The effect of the coating film treatment of the polysaccharide of the agrocybe aegerita is best.
(II) determination of cell membrane permeability of oyster mushroom treated by the method of the invention
The membrane permeability of oyster mushroom membranes after film coating treatment by the method is expressed by relative conductivity, and the specific measurement method is as follows:
at the junction of the stipe and the fungus cover, 10 tissue discs with uniform thickness and consistent size are cut, put into a beaker containing 100mL of water, kept stand at 25 ℃ for 30min, measured by a conductivity meter for L0, heated and boiled for 15min, cooled and supplemented with evaporated water, and measured for L1. Repeating three times, and calculating the following formula:
relative conductivity = L0/L1 x 100%.
As shown in FIG. 3, the relative conductivity of each group of oyster mushrooms gradually increased with the prolonged storage time, which indicates that the oyster mushrooms gradually disintegrate the tissue structure, the electrolyte in the cells is exuded in a large amount, and the cell membrane permeability is increased. However, the relative conductivity of oyster mushrooms in the polysaccharide film-coated group of the agrocybe aegerita is obviously lower than that of the control group, especially 10 g.L, in the whole storage process -1 The coating treatment of the polysaccharide of the oyster mushrooms can obviously reduce the conductivity of the oyster mushrooms, effectively maintain the original quality of the oyster mushrooms and prolong the fresh-keeping time of the oyster mushrooms.
(III) determining the content of soluble protein in oyster mushroom treated by the method
The method for measuring the content of the soluble protein in the oyster mushrooms after being treated by the method comprises the following specific steps:
step 1, taking about 10g of oyster mushroom tissue sample, adding 40mL of 150mM sodium chloride solution into the oyster mushroom tissue sample for ice bath homogenization, centrifuging for 15min at the temperature of 9000g at 4 ℃, collecting supernatant into a 1.5mL centrifuge tube, and placing the centrifuge tube into an ice box for preservation to be detected;
step 2, setting a blank tube, a standard tube and a measuring tube at the same time when each group of samples are measured, wherein 50 mu L of distilled water and 3.0mL of coomassie brilliant blue developing solution are added into the blank tube, 50 mu L of protein standard substance and 3.0mL of coomassie brilliant blue developing solution (built in Nanjing) are added into the standard tube, and 50 mu L of supernatant liquid and 3.0mL of coomassie brilliant blue developing solution in the step 1 are added into the measuring tube;
step 3, after sample addition, standing for 10min, and measuring the absorbance value of each tube at 595 nm;
soluble protein content (g.L) -1 )＝(A Measuring tube -A Blank pipe )/(A Standard tube -A Blank pipe ) Concentration of X standard (g.L) -1 )
The soluble protein content formula calculated according to the fresh weight of the sample is as follows:
soluble protein content (g.kg) -1 FW)＝(A Measuring tube -A Blank pipe )/(A Standard tube -A Blank pipe ) Concentration of X standard (g.L) -1 ) Sample fresh weight (kg.L) -1 )
As shown in figure 4, the result shows that the method for prolonging the oyster mushroom fresh-keeping time by using the long-root mushroom polysaccharide coating film has the advantages that the change range of the soluble protein content in the oyster mushrooms treated by the long-root mushroom polysaccharide coating film is small in the whole storage process and the content is more stable compared with the control group. On day 15 of storage, control group, 5 g.L -1 、10g·L -1 、20g·L -1 The content of soluble protein in oyster mushroom of the polysaccharide coating treatment group of the agrocybe cylindracea is 1.57, 2.31, 2.56 and 2.76 g.kg respectively -1 FW, which shows that the quality preservation of the agrocybe cylindracea polysaccharide for the oyster mushrooms can effectively maintain the content of soluble protein in the agrocybe cylindracea polysaccharide, maintain the original nutritional ingredients in the oyster mushrooms, prolong the preservation time of the oyster mushrooms and pass through 10 g.L -1 The effect of the coating treatment of the polysaccharide of the agrocybe aegerita is best.
(IV) determination of SOD enzyme activity of oyster mushroom treated by the method
The method provided by the invention is used for measuring the SOD enzyme activity in oyster mushrooms, adopts a Beijing Soy Bao SOD detection kit, and adopts a spectrophotometer to detect after operation according to specifications, and comprises the following specific steps:
step 1, taking about 10g of oyster mushroom tissue sample, adding 40mL of 150mM sodium chloride solution into the oyster mushroom tissue sample for ice bath homogenization, centrifuging for 15min at the temperature of 9000g at 4 ℃, collecting supernatant into a 1.5mL centrifuge tube, and placing the centrifuge tube into an ice box for preservation to be detected;
and 2, simultaneously setting a measuring tube and a control tube when each group of samples are measured, wherein the measuring tube is respectively added with the first to fourth reagents and 15 mu L of the samples in the step 1 according to the operation instruction, and the control tube is added with the first to fourth reagents and 15 mu L of distilled water. After sample addition, each tube was thoroughly mixed, and after standing at room temperature for 30min, the absorbance of each tube was measured at 560 nm.
SOD activity calculation:
(1) Calculation of percent inhibition
Percent inhibition =(A Control tube -A Measuring tube )/A Control tube ×100％
The inhibition percentage of the sample is kept within the range of 30-70% as much as possible, and the concentration of the sample in the step 1 is regulated to be re-measured when the sample is higher or lower.
(2) The SOD activity was calculated as follows according to the sample protein concentration:
SOD Activity (U.g) -1 protein) =percent inhibition/(1-percent inhibition)/sample protein concentration (g·l) -1 )
Wherein the protein concentration of the sample is the measurement result of the corresponding sample in the above (III).
As shown in figure 4, the result shows that the oyster mushroom SOD enzyme activity of the oyster mushroom polysaccharide coating treatment group is obviously higher than that of the control group in the whole storage process by using the method for prolonging the oyster mushroom fresh-keeping time by using the polysaccharide coating of the oyster mushroom. On day 15 of storage, control group, 5 g.L -1 、10g·L -1 、20g·L -1 SOD enzyme activities of the polysaccharide coating treatment group of the agrocybe aegerita are 3.47,5.23,7.05 and 8.24 U.g respectively -1 protein, which shows that the activity of oyster mushroom SOD enzyme can be effectively maintained by long-root mushroom polysaccharide coating treatment, which is beneficial to maintaining the stability of an oyster mushroom oxidation-reduction system, prolonging the fresh-keeping time and passing through 10 g.L -1 The effect of the coating treatment of the polysaccharide of the agrocybe aegerita is best.
(V) MDA content determination of oyster mushroom treated by the method
The method for measuring the MDA content in oyster mushrooms adopts a thiobarbituric acid method and comprises the following specific steps of:
step 1, weighing about 10g of oyster mushroom tissue sample, adding 40mL of trichloroacetic acid solution (10%), homogenizing in an ice bath, centrifuging at the temperature of 9000g of the oyster mushroom tissue sample at the temperature of 4 ℃ for 15min, collecting supernatant into a centrifuge tube with the concentration of 1.5mL, and placing the centrifuge tube in an ice box for preservation to be detected.
Step 2, taking 0.5mL of the supernatant in the step 1, adding 1.5mL of trichloroacetic acid solution (10%) containing 0.5% thiobarbituric acid and 50mM NaOH, uniformly mixing, placing in a boiling water bath for 20min, taking out, cooling with running water, and centrifuging for 10min with 9000 g. The absorbance of each tube was measured at 532 and 600nm from the supernatant. Repeating the above steps three times, and calculating the MDA content by the following formula:
MDA content (mu mol kg) -1 Fw)＝[(A 532 -A 600 )×V 0 ×V 1 ]/(0.0155×V 2 ×W)
V in 0 -total volume of sample extract (mL);
V 1 -a reaction system (mL);
V 2 -determining the volume (mL) of the sample extract;
w—sample fresh weight (kg);
as shown in fig. 6, the result shows that the method for prolonging the oyster mushroom fresh-keeping time by using the polysaccharide coating of the long-root mushroom can effectively reduce the increase of the MDA content in the oyster mushrooms compared with the control group. The increase of each treatment group was smaller than that of the control group throughout the storage period, and the control group, 5 g.L, was on the 15 th day of storage -1 、10g·L -1 、20g·L -1 The MDA content of oyster mushroom in the polysaccharide coating treatment group of the agrocybe aegerita is 2.58, 2.35, 1.87 and 2.02 mu mol.kg respectively -1 FW. This shows that the membrane lipid peroxidation is effectively reduced, the injury of the cell membrane is alleviated, the original quality characteristics of oyster mushroom are maintained, the fresh-keeping time is prolonged, and the oyster mushroom is subjected to 10 g.L -1 The effect of the coating treatment of the polysaccharide of the agrocybe aegerita is best.
Sixthly, measuring the antioxidant capacity of oyster mushrooms treated by the method
The method for measuring the antioxidant capacity of oyster mushrooms adopts a DPPH (digital plasma enhanced potential of hydrogen) cleaning method and comprises the following specific steps of:
step 1, weighing about 10g of oyster mushroom tissue sample, adding 20mL of ice methanol (80%), homogenizing in an ice bath, extracting at 4 ℃ for 30min, centrifuging (9000 g,4 ℃ for 10 min), collecting supernatant into a centrifuge tube of 1.5mL, and placing in an ice box for preservation to be detected;
step 2, simultaneously setting a measurement tube and a control tube at the time of measurement of each sample group, wherein 50. Mu.L of the supernatant in step 1 and 3mL of DPPH solution (0.1 mmol.L) were added to the measurement tube -1 ) mu.L of methanol (80%) and 3mL of DPPH solution (0.1 mmol.L were added to the control tube -1 )；
And 3, after finishing sample addition, placing the sample in the dark at 25 ℃ for 30min, and measuring the absorbance value of each tube at 517 nm. Repeating three times, and calculating the following formula:
DPPH scavenging ability= (a Control tube -A Measuring tube )/A Control tube ×100％
As shown in FIG. 7, the results show that the method for prolonging the fresh-keeping time of oyster mushrooms by using the polysaccharide coating film of the oyster mushrooms of the invention has the oxidation resistance of oyster mushrooms treated by the polysaccharide coating film of the oyster mushrooms maintained at a higher level as compared with the control group, and the control group and the 5 g.L are stored at 15 days -1 、10g·L -1 、20g·L -1 The DPPH clearance rate of the oyster mushroom of the polysaccharide coating treatment group of the oyster mushroom is 11.9%, 17.5%, 25.3% and 24.0%, which shows that the polysaccharide coating treatment of the oyster mushroom can effectively maintain the antioxidation capability of the oyster mushroom, maintain the original quality characteristics of the oyster mushroom, prolong the fresh-keeping time of the oyster mushroom and pass through 10 g.L -1 The effect of the coating treatment of the polysaccharide of the agrocybe aegerita is best.
Seventhly, detecting the microbial colony number on the surface of oyster mushroom after being treated by the method
The detection of the microbial colony number on the surface of the oyster mushroom comprises the following specific steps:
step 1, weighing about 25g of oyster mushroom tissue sample, adding 225mL of 0.1% peptone water, and homogenizing in an ice bath for 2min.
Step 2, 1mL of homogenate is measured, and the homogenate is diluted by a ratio of 0.1% peptone water to prepare 10 -9 A bacterial suspension.
And 3, respectively sucking 0.1mL of bacterial suspension, coating the bacterial suspension on a culture medium, coating the penicillium microorganisms on a PDA (personal digital assistant) culture medium, and culturing at 28+/-1 ℃ for 7d for counting. Pseudomonas microorganisms were plated on Pseudomonas CFC (cephaloridine fucidin cetrimide agar) medium supplemented with a selective additive SR 103 (Oxoid) and incubated at 25℃for 48h before counting. Repeating three times to log 10 CFU g -1 Expressed, wherein CFU stands for colony forming units.
As shown in FIG. 8, it was found that the method of the present invention for prolonging the fresh-keeping time of oyster mushrooms by using the polysaccharide coating film of the long-root mushroom, during the storage period, the microorganisms on the surface of oyster mushrooms rapidly grew, while the group of the polysaccharide coating film of the long-root mushroom was treated with the microorganismsThe number of the biological colony is obviously lower than that of the control group (P is less than or equal to 0.05). On day 15 of storage, control group, 5 g.L -1 、10g·L -1 、20g·L -1 The colony numbers of the Penicillium on the surface of the oyster mushroom of the polysaccharide coating treatment group of the agrocybe aegerita are 6.73, 5.92, 5.12 and 5.04log respectively 10 CFU g -1 (FIG. 8 a); and the bacterial colony numbers of the pseudomonas are 7.04, 5.70, 5.18 and 5.11log logs respectively 10 CFU g -1 (FIG. 8 b), which shows that the polysaccharide coating treatment of the Rhizopus arvensis inhibited the growth of microorganisms, and the inhibition effect was more remarkable.
Comparative example
And storing oyster mushrooms by adopting a conventional storage and fresh-keeping technology. The sampling detection items mainly comprise physical and chemical indexes such as sensory quality evaluation, weight loss rate, relative conductivity, soluble protein content, SOD enzyme activity, MDA content, oxidation resistance change and the like.
The above description is merely illustrative of the embodiments of the present invention, and the present invention is not limited thereto, but any modifications, equivalents, improvements and modifications made by those skilled in the art within the scope of the present invention disclosed herein, are intended to be included within the scope of the present invention.
Claims (6)
1. A film for prolonging the preservation time of oyster mushrooms, which is characterized in that the film is a polysaccharide solution of the oyster mushrooms;
the preparation method of the agrocybe aegerita polysaccharide solution comprises the following steps:
1) Weighing 100g of fruiting body fine powder of the agrocybe aegerita, adding 500mL of 80% ethanol, refluxing and degreasing in a 45 ℃ water bath, adding 1L of deionized water after airing residues, leaching in a 95 ℃ constant-temperature water bath for 6h, centrifuging 9000g for 10min, collecting supernatant, repeatedly leaching residues with water twice, merging the supernatant, concentrating the supernatant in vacuum at 45 ℃ to a proper volume to obtain water-extracted polysaccharide concentrate, adding 4 times of absolute ethyl alcohol into the polysaccharide concentrate, precipitating overnight at 4 ℃, centrifuging 9000g for 10min, discarding the supernatant, and performing vacuum freeze drying on the precipitate to obtain the agrocybe aegerita polysaccharide;
2) Distilled water is measured and added with 5 to 20 g.L -1 Fully dissolving the polysaccharide of the agrocybe aegerita to obtain the polysaccharide solution of the agrocybe aegerita.
2. The preparation method of the coating film for prolonging the oyster mushroom preservation time is characterized by comprising the following steps of:
1) Extraction of polysaccharide of the agrocybe cylindracea: weighing 100g of fruiting body fine powder of the agrocybe cylindracea, adding 500mL of 80% ethanol, refluxing and degreasing in a water bath at 45 ℃, adding 1L of deionized water after airing residues, leaching in a water bath at constant temperature of 95 ℃ for 6h, centrifuging 9000g for 10min, collecting supernatant, repeatedly leaching residues in water twice, merging the supernatant, and concentrating in vacuum at 45 ℃ to a proper volume to obtain water-extracted polysaccharide concentrated solution; adding 4 times volume of absolute ethyl alcohol into the polysaccharide concentrated solution, precipitating overnight at 4 ℃, centrifuging 9000g for 10min, discarding supernatant, and performing vacuum freeze drying on the precipitate to obtain the polysaccharide of the long-rooted mushroom;
2) Preparation of a polysaccharide solution of the agrocybe cylindracea: distilled water is measured and added with 5 to 20 g.L -1 Fully dissolving the polysaccharide of the agrocybe aegerita to obtain the polysaccharide solution of the agrocybe aegerita.
3. A method for prolonging the preservation time of oyster mushrooms by using the coating film of claim 1, which is characterized in that the method for prolonging the preservation time of oyster mushrooms comprises the following steps:
step 1, preprocessing, namely selecting and grading the harvested oyster mushrooms, and selecting seven to eight mature oyster mushrooms with dry surfaces, no mechanical damage and insect diseases and consistent sizes;
step 2, preparing a polysaccharide solution of the agrocybe aegerita, wherein 50+/-5 oyster mushrooms can be coated on each 1L of the polysaccharide solution;
step 3, soaking oyster mushrooms in the polysaccharide solution, maintaining for 30 seconds, taking out, and airing at normal temperature;
and 4, putting the dried oyster mushrooms into a fresh-keeping tray, covering a layer of fresh-keeping film, and storing under the conditions that the temperature is 2-4 ℃ and the relative humidity is 80-90%.
4. The method for prolonging the fresh-keeping time of oyster mushrooms according to claim 3, wherein the normal-temperature airing time in the step 3 is 2 hours.
5. A method for prolonging a fresh-keeping time of oyster mushrooms according to claim 3, wherein the dimension of the fresh-keeping tray in the step 4 is 13.5×13.5×10.0cm.
6. The method for prolonging the fresh-keeping time of oyster mushrooms according to claim 3, wherein the polysaccharide concentration of the pleurotus ostreatus in the step 2 is 10 g.L -1 。
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