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3 聚乙烯膜包装金针菇贮藏过程中有机酸含量的变化

Table 3 Changes of organic acids content (mg·g-1) during the storage of F. velutipes in polyethylene film packaging

贮藏时间 Storage time (d) 富马酸 Fumaric acid 琥珀酸 Succinic acid 酒石酸 Tartaric acid 苹果酸 Malic acid 柠檬酸 Citric acid 冰乙酸 Glacial acetic acid 总量 Total content 0 1.148±0.191a 21.074±0.102c 3.280±0.182e 3.778±0.057a 29.151±0.236a 0.078±0.002a 58.508±0.180a 3 0.870±0.018b 18.981±0.217d 4.880±0.134d 2.291±0.104c 22.945±0.808c 0.058±0.001b 50.025±0.767c 6 0.883±0.015b 22.358±0.787b 5.114±0.093c 2.963±0.102b 22.369±0.626c 0.056±0.001b 53.743±0.022b 9 0.912±0.010b 24.853±0.136a 5.970±0.010b 2.027±0.067d 24.161±0.591b 0.022±0.000d 57.946±0.612a 12 0.712±0.076c 16.363±0.168f 6.593±0.081a 1.592±0.043e 18.087±0.559e 0.020±0.001e 43.366±0.594e 15 0.819±0.042bc 17.362±0.718e 5.888±0.042b 2.036±0.093d 21.008±0.588d 0.039±0.001c 47.153±1.484d