食用菌菜品不同保存方式下亚硝酸盐含量及细菌数量的变化

doi:10.19586/j.2095-2341.2024.0150

生物技术进展 ›› 2024, Vol. 14 ›› Issue (6): 967-972.DOI: 10.19586/j.2095-2341.2024.0150

• 食药用菌生物技术专题 • 上一篇下一篇

食用菌菜品不同保存方式下亚硝酸盐含量及细菌数量的变化

张欢¹(), 韩永林², 李兰洲¹^,³, 张永锋¹, 谷芊钰¹, 孙震¹()

^1.吉林农业大学食药用菌教育部工程研究中心，长春 130022
^2.吉林省科普服务中心，长春 130012
^3.中国科学院天津工业生物技术研究所，天津 300308

收稿日期:2024-09-18 接受日期:2024-10-23 出版日期:2024-11-25 发布日期:2024-12-27
通讯作者: 孙震
作者简介:张欢 E-mail： zhanghuan@mails.jlau.edu.cn；
基金资助:
国家食用菌产业技术体系项目(CARS-20);天津市合成生物技术创新能力提升行动项目(TSBICIP-CXRC-006)

The Variations in Nitrite Levels and Bacterial Counts of Mushroom Dishes Subjected to Different Storage Methods

Huan ZHANG¹(), Yonglin HAN², Lanzhou LI¹^,³, Yongfeng ZHANG¹, Qianyu GU¹, Zhen SUN¹()

^1.Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi，Jilin Agricultural University，Changchun 130022，China
^2.Jilin Province Science Popularization Service Center，Changchun 130012，China
^3.Tianjin Institute of Industrial Biotechnology of Chinese Academy of Sciences，Tianjin 300308，China

Received:2024-09-18 Accepted:2024-10-23 Online:2024-11-25 Published:2024-12-27
Contact: Zhen SUN

摘要/Abstract

摘要：

为了探究不同保存方式对香菇、金针菇、杏鲍菇、银耳等四种常见食用菌菜品中亚硝酸盐及细菌数量的影响，对加工后的食用菌菜品在不同温度和时间下的亚硝酸盐含量和细菌数量进行了测定。具体而言，将这四种食用菌菜品分别保存在4 ℃和22 ℃的环境中，并在0、12、24、48和72 h的时间点进行取样，测定亚硝酸盐含量、硝态氮含量及细菌数量。实验结果显示，在22 ℃保存72 h后，香菇、金针菇、杏鲍菇、银耳菜品与4 ℃保存相比，亚硝酸盐含量显著升高，而硝态氮含量显著下降，但食用菌菜品中亚硝酸盐含量均处于国家标准规定的20 mg·kg^-1的安全范围内。同时，在保存72 h后，香菇、金针菇、杏鲍菇、银耳菜品在22 ℃下的细菌数量更多。从时间维度看，为了保证食用菌菜品的品质和安全性，建议尽快食用新鲜食用菌菜品，如需保存，则更推荐置于4 ℃的冰箱中保存。

关键词: 食用菌, 保存方式, 亚硝酸盐含量, 细菌数量

Abstract:

To figure out how different ways of preservation affect the amount of nitrite and the number of bacteria in edible mushroom dishes， we chose four common types of edible mushrooms like Lentinula edodes， Flammulina filiformis， Pleurotus eryngii and Tremella fuciformis Berk after they were processed， and measured the related contents in the dishes at different temperatures and for different periods of time. Four types of edible mushroom dishes were preserved at temperatures of 4 ℃ and 22 ℃， with measurements of nitrite levels， nitrate concentrations， and bacterial counts taken at intervals of 0， 12， 24， 48， and 72 hours. After being stored at 22 ℃ for 72 hours， the Lentinula edodes， Flammulina filiformis， Pleurotus eryngii and Tremella fuciformis Berk dishes showed a more significant increase in nitrite content and a more significant decrease in nitrate content compared to those stored at 4 ℃. Furthermore， the nitrite concentrations in all four edible mushroom products remained within the national safety standard of 20 mg·kg^-1 following this preservation period. Following a 72-hour storage period， the bacterial counts in Lentinula edodes， Flammulina filiformis， Pleurotus eryngii and Tremella fuciformis Berk were found to be elevated at 22 ℃. From a temporal perspective， it is advisable to consume fresh edible fungi products as promptly as possible. If preservation is necessary， it is recommended that Lentinula edodes， Flammulina filiformis， Pleurotus eryngii and Tremella fuciformis Berk be stored in a refrigerator at 4 ℃.

Key words: mushrooms, preservation method, nitrite content, bacterial count

中图分类号:

TS201.6

张欢, 韩永林, 李兰洲, 张永锋, 谷芊钰, 孙震. 食用菌菜品不同保存方式下亚硝酸盐含量及细菌数量的变化[J]. 生物技术进展, 2024, 14(6): 967-972.

Huan ZHANG, Yonglin HAN, Lanzhou LI, Yongfeng ZHANG, Qianyu GU, Zhen SUN. The Variations in Nitrite Levels and Bacterial Counts of Mushroom Dishes Subjected to Different Storage Methods[J]. Current Biotechnology, 2024, 14(6): 967-972.

图/表 11

表 1 亚硝酸盐测量样品配方

Table 1 Recipes of samples for nitrite measurement

项目	空白管	测定管	标准管
样品/mL	-	0.25	-
标准液/mL	-	-	0.25
去离子水/mL	0.25	-
对氨基苯磺酸溶液/mL	0.25	0.25	0.25
α-萘胺溶液/mL	0.25	0.25	0.25

表 2 硝态氮样品配方

Table 2 Recipes of samples for nitrate nitrogen measurement

项目	测定管	对照管	标准管	空白管
样品/mL	0.04	0.04	-	-
标准液/mL	-	-	0.04	-
蒸馏水/mL	-	0.06	-	0.04
水杨酸溶液/mL	0.06	-	0.06	0.06
NaOH溶液/mL	1.4	1.4	1.4	1.4

图1 香菇不同保存温度亚硝酸盐含量变化注：表示数据与0 h相比在P<0.05水平上有统计学差异。

Fig. 1 The change of nitrite content in Lentinula edodes under different storage temperature

图2 金针菇不同保存温度亚硝酸盐含量变化注：*，***分别表示数据与0 h相比在P<0.05、P<0.001水平上有统计学差异。

Fig. 2 The change of nitrite content in Flammulina filiformis under different storage temperature

图3 杏鲍菇不同保存温度亚硝酸盐含量变化注：*，**，***分别表示数据与0 h相比在P<0.05、P<0.01、P<0.001水平上有统计学差异。

Fig. 3 The change of nitrite content in Pleurotus eryngii under different storage temperature

图4 银耳不同保存温度亚硝酸盐含量变化注：***表示数据与0 h相比在P<0.001水平上有统计学差异。

Fig. 4 The change of nitrite content in Tremella fuciformis Berk under different storage temperature

图5 香菇不同保存温度硝态氮含量变化

Fig. 5 The change of nitrate nitrogen in Lentinula edodes under different storage temperature

图6 金针菇不同保存温度硝态氮含量变化注：*，**，***分别表示数据与0 h相比在P<0.05、P<0.01、P<0.001水平上有统计学差异。

Fig. 6 The change of nitrate nitrogen in Flammulina filiformis under different storage temperature

图7 杏鲍菇不同保存温度硝态氮含量变化

Fig. 7 The change of nitrate nitrogen in Pleurotus eryngii under different storage temperature

图8 银耳不同保存温度硝态氮含量变化注：*，***分别表示数据与0 h相比在P<0.05、P<0.001水平上有统计学差异。

Fig. 8 The change of nitrate nitrogen in Tremella fuciformis Berk under different storage temperature

图9 食用菌菜品不同保存温度的细菌菌落数量注：*，**，***分别表示数据与0相比在P<0.05、P<0.01、P<0.001水平上有统计学差异。

Fig. 9 Bacteria colony number of edible mushroom dishes under different storge temperature

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食用菌菜品不同保存方式下亚硝酸盐含量及细菌数量的变化

The Variations in Nitrite Levels and Bacterial Counts of Mushroom Dishes Subjected to Different Storage Methods

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