在本研究中,颜色,总糖,可溶性蛋白质的含量,总多酚,总黄酮,和可溶性维生素,测定了不同条件下黑木耳经焦亚硫酸钠处理后的感官和营养变化。结果表明,使用焦亚硫酸钠可以提高黑木耳的亮度,真菌中总多酚和还原糖的含量显着增加(p<0.05),增加可溶性蛋白质的含量,降低了总黄酮的含量。此外,焦亚硫酸氢钠破坏了黑木耳中的维生素C和B1。当偏亚硫酸氢钠浓度为0.5%,浸泡时间为20或30min时,黑木耳的颜色明显改善,营养没有受到负面影响。因此,焦亚硫酸钠的使用在一定程度上提高了真菌的质量。
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.