焦亚硫酸钠对双孢蘑菇贮藏和食用安全性的影响

陶海霞^1,2，于安芬^1,2，白 滨^1,2，郭 斌^1,2，李瑞琴^1,2

（1.甘肃省农业科学院 农业质量标准与检测技术研究所，甘肃 兰州 730070；

2.农业农村部农产品质量安全风险评估实验室（兰州），甘肃 兰州 730070）

摘要：以双孢蘑菇鲜品为试验材料、焦亚硫酸钠为供试试剂，设浓度和浸泡时间2因素浸泡双孢蘑菇，观察菇体外观并测定SO₂残留量，研究焦亚硫酸钠溶液浸泡处理的菇体外观变化和SO₂的残留状况及膳食风险。结果表明：Na₂S₂O₅不一定对双孢蘑菇外观有增白作用，但可延缓双孢蘑菇切面的褐变；各处理中SO₂残留量随Na₂S₂O₅溶液浓度的增加而增加，随浸泡时间的增加因Na₂S₂O₅浓度不同而不同，2.5 g/L和5 g/L处理中呈先增后降，45 min时含量最高，30 g/L和40 g/L处理中呈先增后降，30 min时含量最高；10 g/L和20 g/L处理中SO₂含量随浸泡时间的增加而增加；冷藏过程，前期各处理SO₂含量随着贮藏天数的增加而降低，低浓度处理连续降低直至无检出，质量浓度大于10 g/L的处理后期反而增加；2.5 g/L -15 min处理SO₂残留量低于国家标准，其余处理均高于国家标准；焦亚硫酸钠浓度小于5 g/L时对双孢蘑菇有护色和保鲜效果，且冷藏放置0~1 d后无SO₂检出，膳食暴露风险可接受；SO₂残留量达到《绿色食品 食用菌》（NY/T 749-2012）标准要求的鲜双孢蘑菇，不足以说明其SO₂慢性风险熵是可接受的。

关键词：双孢蘑菇；焦亚硫酸钠；二氧化硫；变化规律；膳食暴露；风险熵

Effect of sodium metabisulfite on the storage and edible safety of Agaricus bisporus

TAO Haixia，YU Anfen，BAI Bing，GUO Bing，LI Ruiqin

(1.Institute of Agriculture Quality Standards and Testing Technology, Gansu Academy of Agricultural Sciences，Lanzhou 730070，China;2.Agricultural products quality and Safety Risk Assessment Laboratory(Lanzhou)，Lanzhou，730070，China)

Abstract: Take the agaricus bisporus as the material, and sodium metabisulfite as experimental agent, the mushrooms were immersed in sodium metabisulfite solution with two factors of concentration and soaking time. The appearance of mushroom was observed and the residue of SO₂ was determined. The appearance of mushrooms and the SO₂ residue and dietary risk after immersion in sodium metabisulfite solution were studied. The results showed that Na₂S₂O₅ did not necessarily enhance the appearance of Agaricus bisporus, but delayed the browning of the section of Agaricus bisporus. The residual amount of SO₂ increased with the increase of Na₂S₂O₅ concentration, and varied with the increase of soaking time. The content of SO₂ residue increased first and then decreased in 2.5 g/L and 5 g/L concentration treatments. The content of SO₂ residue was the highest in 45 min, and increased first and then decreased in 30 g/L and 20 g/L concentration treatments. The concentration of SO₂ in 10 g/L and 20 g/L concentration increased with the increase of soaking time. During the cold storage, the SO₂ content in the early treatments decreased with the increase of storage days, and in the low concentration treatment decreased until no detection was found, and in the later treatment increased when the concentration was higher than 10 g/L. The SO₂ residue in 2.5 g/L Na₂S₂O₅ soaking 15 min treatment is lower than the national standard (10mg/kg), and the other treatments are higher than the national standard . Sodium metabisulfite concentration is less than 5 g/L for the protection of Agaricus bisporus color and freshness, and cold storage 0-1 days after no sulfur dioxide detection, dietary exposure risk acceptable. SO₂ residual amount of fresh bispore mushrooms required by the standard of "green food edible fungi" (NY/T 749-2012) is not sufficient to indicate that its chronic risk of sulfur dioxide is acceptable.

Key words: Agaricus bisporus; sodium metabisulfite; sulfur dioxide; dietary exposure assessment; risk quotient