以黑木耳及其浸提液为试验对象，探究不同条件的脉冲强光处理对木耳及浸提液中喹诺酮类抗生素（恩诺沙星与环丙沙星）的降解作用及品质变化情况。结果表明：对鲜木耳脉冲强光处理时，光照距离5 cm，抗生素浓度在0.5 mg/kg，脉冲强光处理次数在30次时可使恩诺沙星与环丙沙星降解率最高分别可达82.84%和81.10%，脉冲强光处理使木耳的总糖含量约下降12.25%，其余理化指标：粗蛋白、粗脂肪、粗纤维、灰分含量等无显著性变化（P<0.05），处理后的木耳营养成分仍满足国标要求。同时，木耳浸提液的处理中脉冲光照距离为5 cm，浸提液稀释5倍，抗生素浓度为0.5 mg/kg，脉冲强光处理次数在30次时可将两种抗生素分别降解99.17%和98.61%；脉冲强光处理30次时对木耳浸提液的色度影响ΔE变化为1.51，对其pH值、透光率无明显影响。脉冲强光处理可使黑木耳的抗生素降解率达81%以上，浸提液中抗生素降解率达98%以上，可以用于对抗生素的降解处理并有效保证其品质，对食用菌的抗生素控制提供了新思路。

In this experiment, Auricularia auricula and its extract were used as the test objects. The degradation of quinolone antibiotics (enrofloxacin and ciprofloxacin) in Auricularia auricula and its extract as well as their quality changes were studied under different pulsed light treatment conditions. The results showed that when the fresh Auricularia auricula was treated with high intensity pulsed light, a pulsed light distance of 5 cm and an antibiotic content of 0.5 mg/kg could lead to the highest degradation rates of enrofloxacin and ciprofloxacin (82.84% and 81.10%, respectively) after 30 times of pulsed light treatment. The total sugar content of Auricularia auricula significantly decreased (by 12.25%), with other physicochemical indexes, including crude protein, crude fat, crude fiber and ash content changing insignificantly (P>0.05). The nutritional components of the treatedAuricularia auricula still met the national standard requirements. Meanwhile, the degradation of the two antibiotics was 99.17% and 98.61%, respectively, when the irradiation distance of pulsed light was 5 cm, the extract was diluted five times, the antibiotic concentration was 0.5 mg/kg, and the number of pulsed light treatment was 30 times. The chroma cahnge ΔE was 1.51 after 30 times of the pulsed light treatment, though there were no obvious effects on the pH and light transmittance. The pulsed light treatment could degrade more than 81% of antibiotics in Auricularia auricula and 98% of antibiotics in its extract, indicating that it can be used to treat antibiotics and effectively preserve its quality. The finding provides new ideas for antibiotic control of edible fungi.

国家重点研发计划项目（2019YFC1606701）