不同氧分压条件下金针菇贮藏保鲜相关酶活性的研究  

Age-related Changes in Antioxidant Enzyme Activities in Golden Needle Mushroom during Modified Atmosphere Storage under Varying Oxygen Content Conditions

作　　者：王成涛[1] 王昌涛[1] 赵磊[1] 刘柳[1] 朱欣娜[1] 孙宝国[1] 

机构地区：[1]北京工商大学食品添加剂与配料北京高校工程研究中心,食品风味化学北京重点实验室,北京100048

出　　处：《食品科学》2011年第8期300-304,共5页Food Science

基　　金：“十一五”国家科技支撑计划项目(2008BADAIB07-11);国家“973”计划项目(2007CB707802);北京市高校人才强教计划“中青年骨干”项目(0142131301)

摘　　要：研究不同氧分压条件下金针菇贮藏过程中抗氧化相关酶活性的变化及其对保鲜效果的影响。在聚乙烯塑料袋中放入金针菇100g、膨润土吸湿剂8g、活性炭6g,分别按0、20%、50%、70%、80%、90%、100%氧气分压充气包装,于1～3℃冷藏,每隔5～7d取样检测。结果显示:80%氧气分压试验组的保鲜效果最好;在贮藏的最初2周,超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、脂氧合酶(LOX)等与抗氧化、清除自由基相关的酶活性明显升高,多酚氧化酶(PPO)、过氧化物酶(POD)、纤维素酶(CMCase)等酶活性降低;贮藏2周后SOD、CAT、LOX等酶活性明显减弱,POD、PPO等酶活力明显增强。表明SOD、CAT、LOX等抗氧化酶活性的减弱,导致菇体内O-2.、.OH、过氧化物等逐渐积累,细胞膜结构受损,细胞内容物外渗增多;纤维素酶对细胞壁降解,导致组织软化出水,酶促褐变活力增强,是致使金针菇衰老、加速变质、品质降低的重要原因。The purpose of this study was to evaluate age-related changes in antioxidant enzyme activities in modified atmosphere packaged（MAP）golden needle mushroom under varying oxygen content conditions during storage at 1-3℃.Totally 100 g of golden needle mushroom was placed into polyethylene bags containing 8 g of hygroscopic bentonite and 6 g of activated carbon, in which different modified atmospheres were formed by 0%O2＋100%N2,20%O2＋80%N2,50%O2＋50%N2,70%O2＋ 30%N2,80%O2＋20%N2,90%O2＋10%N2 and 100%O2＋0%N2 before storage.Sampling was conducted for determination of antioxidant enzyme activities every 5-7 days.The results showed that modified atmosphere containing 80%O2 had the best fresh-keeping effect on golden needle mushroom.The activities of superoxide dismutase（SOD）,catalase（CAT）and lipoxygenase（LOX）were increased obviously,while the activities of polyphenol oxidase（PPO）,peroxidase（POD）and cellulase（CMCase） displayed an opposite change in the first 2 weeks.With the continuous prolongation of storage,the activities of SOD,CAT and LOX declined remarkably,while POD and PPO showed a significant increase.As a result,superoxide anion and hydroxyl free radicals were accumulated in golden needle mushroom,which leads to the damage of cell membrane structure and the increase in cellular permeability.In conclusion,water seepage and tissue softening resulting from the decomposition of cell-wall by CMCase and the aggravation of enzymatic browning may be the major causes of senescence and quality deterioration in golden needle mushroom.

关 键 词：金针菇 高氧气调包装 保鲜 抗氧化酶系统 衰老 

分 类 号：TS201.3[轻工技术与工程—食品科学]