以双孢蘑菇鲜品为试验材料，研究了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，焦亚硫酸钠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残留量随焦亚硫酸钠溶液浓度的增加而增加，随浸泡时间的延长而不同。2.5 g/L和5.0 g/L处理中呈先增后降，45 min时含量最高；30.0 g/L和40.0 g/L处理中呈先增后降，30 min时含量最高；10.0 g/L和20.0 g/L处理中SO₂含量随浸泡时间的延长而连续增加。冷藏前期各处理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10.0 g/L的处理后期反而增加。焦亚硫酸钠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。小于5.0 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)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。

Take the Agaricus bisporus as the material， 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 whiten 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 5.0 g/L concentration treatments， and the content of SO₂ residue was the highest in 45 min； and increased first and then decreased in 30.0 g/L and 40.0 g/L concentration treatments， the content of SO₂ residue was the highest in 30 min. The concentration of SO₂ in 10.0 g/L and 20.0 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 10.0 g/L. The SO₂ residue in 2.5 g/L Na2S2O5 soaking 15 min treatment is lower than the national standard， and the other treatments are higher than the national standard. The concentration is less than 5.0 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 Agaricus bisporus 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.

S646.4

国家农产品质量安全风险评估项目(GJFP2017)。