Effects of sulfite treatment on the quality of black fungus

被引：26

作者：

Ren, Yichen ^{[1
]}

Huang, Jintao ^{[1
]}

Wang, Xingnan ^{[1
]}

Wang, Yaqin ^{[1
]}

Li, Hongcai ^{[1
]}

Yue, Tianli ^{[1
]}

Gao, Zhenpeng ^{[1
]}

机构：

[1] Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China

来源：

FOOD CHEMISTRY | 2022年 / 385卷

基金：

国家重点研发计划;

关键词：

Black fungus; Sodium metabisulfite; Chemical composition detection; Sulfur dioxide; Color analysis; LIQUID-CHROMATOGRAPHY; AURICULARIA; POLYSACCHARIDE; METABISULFITE; PRETREATMENT; HYDROLYSIS; COLOR; HPLC; ACID;

D O I：

10.1016/j.foodchem.2022.132685

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In the present study, the color, total sugar, contents of soluble protein, total polyphenols, total flavonoids, and soluble vitamins, and other indicators of black fungus treated with sodium metabisulfite under different conditions were measured to evaluate the sensory and nutritional changes in black fungus after sulfite treatment. The results showed that use of sodium metabisulfite increased the lightness of black fungus, significantly increased the contents of total polyphenols and reducing sugars in the fungus (p < 0.05), increased the content of soluble protein, and decreased the content of total flavonoids. In addition, sodium metabisulfite destroyed vitamin C and B1 in black fungus. When the concentration of sodium metabisulfite was 0.5% and the soaking time 20 or 30 min, the color of black fungus improved markedly, and nutrients were not negatively affected. Therefore, the use of sodium metabisulfite improved the quality of fungus to a certain extent.

引用

页数：7

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