安徽省3种常见食用菌共晶·共熔点的测定

[目的]测定几种常见食用菌的共晶、共熔点。[方法]应用差示扫描量热法（DSC）测定香菇、金针菇、双孢菇菌柄和菌盖的共晶点和共熔点。[结果]试验得出，食用菌的菌盖和菌柄共晶点和共熔点温度差异较大，当放在一起进行预冻时，应选择二者较低的共晶点。一般的超低温冰箱（－18℃）即可满足要求；升华阶段的加热板温度应选择二者较高的共熔点，即可满足要求。[结论]研究可为食用菌冷冻干燥的工业化生产提供参考依据。

Determination of Eutectic point and Consolute point of Three Common Edible Fungi in Anhui Province

[ Objective ] To determine eutectic point and consolute point of several common edible fungi in Anhui Province. [ Method ] The euteetie point and consolute point of Lentinus edodes, Flammulina velutiper, Agaricus bisporus were determined by DSC method. [ Result ] The re- suits showed that temperature of euteetie point and eonsolnte point is significant between pileus and stipe, the general ultra low temperature freez- er （ -18 ~C ） could satisfy the demands; heating plate temperature in sublimation stage should select higher consolute point. [ Conclusion] The study can provide reference basis for industrialization production of edible fungi freeze - drying.