Control Study on Formaldehyde Content Reduction with Cystein and Its Mechanism

FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (8): 133-136.

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Control Study on Formaldehyde Content Reduction with Cystein and Its Mechanism

DING Xiao-Wen, DIAO en-Jie

1.College of Food Science,Southwest University,Chongqing 400716,China;2.College of Food Science and Engineering,Shangdong Agricultural University,Taian 271018,China

Online:2006-08-15 Published:2011-10-14

Abstract

Abstract: Cysteine could reduce the contents of formaldehyde.After dippeing the freshly shiitake mushroom into Cysteine solution for 30min,the content of formaldehyde in mushroom is obviously decreased.The formaldehyde content after being dried decreases greatly than the control Fresh shiitake mushroom dipped into Cysteine solution for 30min,not only prolongs it’s storage life but also decreases it’s formaldehyde contents.

Key words: shiitake mushroom, formaldehyde, control, mechanism

DING Xiao-Wen, DIAO en-Jie. Control Study on Formaldehyde Content Reduction with Cystein and Its Mechanism[J]. FOOD SCIENCE, 2006, 27(8): 133-136.

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Control Study on Formaldehyde Content Reduction with Cystein and Its Mechanism

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