| 摘要 | 第8-10页 |
| ABSTRACT | 第10-12页 |
| CHAPTER 1: INTRODUCTION AND REVIEW OF LITERATURE | 第13-23页 |
| 1.1 INTRODUCTION | 第13-16页 |
| 1.1.1 MUSHROOM BIOLOGY | 第14页 |
| 1.1.2 Background of Shiitake (Lentinula edodes) | 第14-15页 |
| 1.1.3 Shiitake mushroom life cycle | 第15-16页 |
| 1.2 LITERATURE REVIEW | 第16-23页 |
| 1.2.1 The mushroom Production | 第17-18页 |
| 1.2.2 The mushroom cultivation economy in China | 第18-19页 |
| 1.2.3 Benefits of the mushroom cultivation in developing countries | 第19页 |
| 1.2.4 Marketing and trade | 第19-20页 |
| 1.2.5 Importance of the mushroom processing | 第20-21页 |
| 1.2.6 Aims and objectives of the thesis | 第21-23页 |
| CHAPTER 2: EFFECTS OF TRADITIONAL FERMENTATION ON THE QUALITYOF SHIITAKE MUSHROOM PICKLES | 第23-37页 |
| 2.1 INTRODUCTION | 第23-25页 |
| 2.2 MATERIALS AND METHODS | 第25-28页 |
| 2.2.1 Preparation of Shiitake Mushroom Pickle | 第25页 |
| 2.2.2 Chemical analysis | 第25页 |
| 2.2.3 Organic acids analysis | 第25-26页 |
| 2.2.4 Antioxidant Activity of pickles in vitro | 第26-28页 |
| 2.2.4.1 Scavenging Ability with the 1, 1-Diphenyl-2-Picrylhydrazyl (DPPH)Radical Scavenging Assay | 第26页 |
| 2.2.4.2 ABTS Radical Scavenging Activity | 第26-27页 |
| 2.2.4.3 Hydroxyl Radical Scavenging Assay | 第27页 |
| 2.2.4.4 Measurement of the Reducing Power | 第27-28页 |
| 2.2.4.5 Sensory Evaluation | 第28页 |
| 2.2.5 Statistical Analysis | 第28页 |
| 2.3 RESULT AND DISCUSSION | 第28-35页 |
| 2.3.1 Effect of fermentation on the p H and Titerable acidity and polysaccharides ofpickle products | 第28-29页 |
| 2.3.2 Effect of fermentation on the organic acid of pickle products | 第29-31页 |
| 2.3.3 Effect of scavenging on DPPH radicals | 第31-32页 |
| 2.3.4 Hydroxyl radical scavenging activity | 第32页 |
| 2.3.5 Effect of scavenging ABTS radicals | 第32页 |
| 2.3.6 Reducing power | 第32-34页 |
| 2.3.7 Sensory Evaluation | 第34-35页 |
| 2.4 CONCLUSION | 第35-37页 |
| CHAPTER 3: EFFECT OF INOCULATING LACTIC ACID BACTERIA STARTERCULTURES ON THE QUALITY OF SHIITAKE MUSHROOM PICKLEFERMENTATIONS | 第37-48页 |
| 3.1 INTRODUCTION | 第37-39页 |
| 3.2 MATERIAL AND METHODS | 第39-41页 |
| 3.2.1 Starter culture preparation | 第39页 |
| 3.2.2 Pickle production | 第39-40页 |
| 3.2.3 Chemical analysis | 第40页 |
| 3.2.4 Organic acids content analysis | 第40页 |
| 3.2.5 Nitrite content analysis | 第40-41页 |
| 3.2.6 Microbiological analysis: | 第41页 |
| 3.2.7 Sensory evaluation | 第41页 |
| 3.2.8 Statistical analysis | 第41页 |
| 3.3 RESULTS AND DISCUSSION | 第41-47页 |
| 3.3.1 Chemical analysis | 第41-43页 |
| 3.3.2 Nitrite concentrations during Shiitake mushroom pickle fermentations | 第43-44页 |
| 3.3.3 Organic acid contents of the pickle product | 第44-45页 |
| 3.3.4 Microbial count of the pickle product | 第45-46页 |
| 3.3.5 Effects of starters culture on sensory characteristics | 第46-47页 |
| 3.4 CONCLUSION | 第47-48页 |
| CHAPTER 4: EFFECTS OF FERMENTATION ON THE FLAVOR COMPOUNDSAND POLYSACCHARIDES IN LENTINULA EDODES | 第48-65页 |
| 4.1 INTRODUCTION | 第48-50页 |
| 4.2 MATERIALS AND METHODS | 第50-54页 |
| 4.2.1 Mushroom Material | 第50页 |
| 4.2.2 Preparation of Shiitake mushroom pickle | 第50页 |
| 4.2.3 Extraction of the volatile compounds | 第50页 |
| 4.2.4 GC-MS analysis of volatile compounds | 第50-51页 |
| 4.2.5 Texture analysis | 第51页 |
| 4.2.6 Organic acids content analysis and p H measurement | 第51-52页 |
| 4.2.7 5’-Nucleotide assay | 第52页 |
| 4.2.8 E-nose analysis | 第52-53页 |
| 4.2.9 Scavenging ability with the 1, 1-diphenyl-2-picrylhydrazy (DPPH) radicalscavenging assay | 第53页 |
| 4.2.10 ABTS radical scavenging activity | 第53-54页 |
| 4.2.11 Measurement of the reducing power | 第54页 |
| 4.3 RESULT AND DISCUSSION | 第54-61页 |
| 4.3.1 Texture analysis | 第54-55页 |
| 4.3.2 Organic acid analysis | 第55-57页 |
| 4.3.3 5’-Nucleotides | 第57-58页 |
| 4.3.4 Volatile composition of fermented Shiitake mushroom pickles | 第58-59页 |
| 4.3.5 Discrimination of pickle flavor by PCA | 第59页 |
| 4.3.6 Discrimination of pickle flavor using E-nose | 第59-61页 |
| 4.4 ANTIOXIDANT ACTIVITY | 第61-63页 |
| 4.4.1 Effect of scavenging on DPPH radicals | 第61页 |
| 4.4.2 Effect of scavenging ABTS radicals | 第61-62页 |
| 4.4.3 Reducing Power | 第62-63页 |
| 4.5 CONCLUSIONS | 第63-65页 |
| CHAPTER 5: CHARACTERIZATION OF CRUDE WATER SOLUBLEPOLYSACCHARIDES FROM THREE EDIBLE MUSHROOMS | 第65-73页 |
| 5.1 INTRODUCTION | 第65-66页 |
| 5.2 MATERIALS AND METHODS | 第66-69页 |
| 5.2.1 Materials and chemicals | 第66页 |
| 5.2.2 Isolation of the polysaccharides | 第66-67页 |
| 5.2.3 Proximate composition | 第67页 |
| 5.2.4 Monosaccharide composition analysis | 第67-68页 |
| 5.2.5 FT-IR | 第68页 |
| 5.2.6 Determination of total antioxidant capacity | 第68-69页 |
| 5.3 RESULTS AND DISCUSSION | 第69-72页 |
| 5.3.1 Proximate composition | 第69页 |
| 5.3.2 FTIR spectra of the purified fraction | 第69-71页 |
| 5.3.3 Monosaccharide compositions | 第71页 |
| 5.3.4 Antioxidant activity | 第71-72页 |
| 5.3.4.1 Effect of scavenging on DPPH radicals | 第71-72页 |
| 5.4 CONCLUSION | 第72-73页 |
| CHAPTER 6: SUMMARY AND RECOMMENDATIONS | 第73-76页 |
| 6.1 SUMMARY | 第73页 |
| 6.2 RESEARCH INNOVATIONS | 第73-74页 |
| 6.3 RECOMMENDATIONS | 第74-76页 |
| REFERENCES | 第76-90页 |
| ACKNOWLEDGEMENTS | 第90-92页 |
| 附件 | 第92-93页 |
