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http://asiair.asia.edu.tw/ir/handle/310904400/9078
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| Title: | Purine contents of edible and medicinal mushrooms and their quality evaluation and antioxidant properties of Auricularia mesenterica Pleurotus salmoneostramineus Pholiota nameko and Pleurotus ostreatus during postharvest storage |
| Authors: | Chun-Ning Lai |
| Contributors: | Department of Health and Nutrition Biotechnology |
| Keywords: | edible and medicinal mushrooms, purine, Auricularia mesenterica, Pleurotus salmoneostramineus, Pholiota nameko, Pleurotus ostreatus, flavor characteristics, anti-oxidant properties, storage test |
| Date: | 2010 |
| Issue Date: | 2010-04-21 08:54:59 (UTC+0) |
| Publisher: | Asia University |
| Abstract: | The first part of this study was to explore the edible and medicinal mushrooms and low-temperature storage of the total purines contained in the post-change. In order to analyze Pleurotus eryngii, for example, by boiling at different times, with the soup of the total purine change in mushroom. In addition, the second part of the research is about quality evaluation and antioxidant properties of Auricularia mesenterica, Pleurotus salmoneostramineus, Pholiota nameko, and Pleurotus ostreatus during postharvest storage.
In about total purine content, Pleurotus citrinopileatus (38.13 mg /g) is the the highest content of fruiting body. In mycelium, Hericium erinaceus (5.12 mg /g) is the the highest content to; storage test, in addition to Pleurotus eryngii (1.43-9.15 mg/g) increase the number of days in storage, the total purine content have a more significant difference, the rest is not too much of the trend; while boiling experiments, Pleurotus eryngii soup at the time increases, total purine content (2.42-2.78 mg /g) has no change.
In the Auricularia mesenterica, Pleurotus salmoneostramineus, Pholiota nameko and Pleurotus ostreatus in the total bacterial counts, when in the 4�C storage, Pleurotus salmoneostramineus (4.78-6.17 log CFU / g fresh weight) was the highest content;and the Auricularia mesenterica in the storage period (3.24 - 6.35 log CFU /g fresh weight) increased with the number of days there were significant increase. In the color area, Auricularia mesenterica increase in the number of days due to storage, its pale white color while the difference between dark and Pleurotus ostreatus were elongated into a dark brown with time.
The quality of the flavor, soluble sugar to increase the number of days with the storage, the content changes from high to low, which amount to Pholiota nameko highest (381.87-461.65 mg /g); in total content of free amino acids, Pleurotus ostreatus and Pholiota nameko were higher than another two; in the flavor nucleotides, Pholiota nameko and Pleurotus salmoneostramineus increase with the day during storage. Part of anti-oxidant properties, the four kinds of mushroom to clear DPPH is ethanol extracts better than the water extracts, and the storage period does not affect their antioxidant capacity; four kinds of mushrooms, the total polyphenol content of ethanol extract (33.89-71.24 mg /g) is higher than the hot water extract (5.11-17.63 mg /g).
Antioxidant capacity of DPPH scavenging ability of ethanol extract in Auricularia mesenterica storage EC50 values of 3-day (0.22 mg /mL) as the best, as well as the hot water extract to Pleurotus salmoneostramineus storing the first three days of the EC50 value(0.46 mg /mL) as the best overview of view in order to Auricularia mesenterica the first three days of storage of ethanol extract of the best
In the total polyphenol content, for the ethanol extract of Auricularia mesenterica (71.24 mg /g)> Pleurotus salmoneostramineus (48.20 mg /g)> Pleurotus ostreatus (41.79 mg /g)> Pholiota nameko (34.22 mg /g); In addition, the hot water extract, total polyphenol content was Pleurotus salmoneostramineus (17.63 mg /g)> Pleurotus ostreatus (16.75 mg /g)> Auricularia mesenterica (15.11 mg /g)> Pholiota nameko (7.93 mg /g), so the ethanol extract is the highest of total number phenol content. In the storage period, the four kinds of mushrooms, the ethanol extraction and hot water extract also have a certain degree of change.
Sum up the above, fruiting body and mycelium of the performance of some of the purine are also no significant differences, while the four kinds of mushrooms are rich in flavor excellent quality and has good antioxidant capacity, in the quality of the flavor during storage there is a slight change, the above results, for the industry in the cultivation and promotion of reference, as well as people in the cooking edible and medicinal mushrooms on the reference. |
| Appears in Collections: | [食品營養與保健生技學系] 博碩士論文
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