聚乙烯膜包装金针菇冷藏期间的风味变化规律

马宁,王超璠,方东路,丁梦婷,姚嘉蕾,杨文建,胡秋辉

Flavor Variation of Flammulina velutipes in Polyethylene Film Packaging During the Cold Storage

MA Ning,WANG ChaoFan,FANG DongLu,DING MengTing,YAO JiaLei,YANG WenJian,HU QiuHui

表2 聚乙烯膜包装金针菇贮藏过程中可溶性糖（醇）含量的变化

Table 2 Changes of soluble sugar (alcohol) content (mg·g-1) during the storage of F. velutipes in polyethylene film packaging

贮藏时间 Storage time (d) 果糖 Fructose 甘露醇 Mannitol 海藻糖 Trehalose 总量 Total content 0 81.666±0.524b 86.656±1.081b 13.235±0.258d 181.057±1.002c 3 89.761±0.681a 94.102±1.633a 64.940±0.051b 248.803±2.330a 6 62.412±0.879c 67.030±0.318c 76.749±0.376a 206.192±0.965b 9 44.405±0.701d 52.984±1.260d 21.961±0.079c 119.350±2.011d 12 37.280±0.513e 48.579±0.593e 9.309±0.015e 95.169±1.117e 15 44.971±0.440d 42.117±0.375f 8.157±0.074f 95.245±0.806e