减压预处理对松茸采后酶活性和品质的影响初探  

Preliminary effect of pretreatment with hypobaric on enzyme activities and quality of Tricholoma matsutake

作　　者：罗晓莉[1,2] 张沙沙[2] 邓雅元 郭永红[1,2] 

机构地区：[1]云南云菌科技(集团)有限公司,云南昆明650223 [2]中华全国供销合作总社昆明食用菌研究所,云南昆明650223

出　　处：《食品工业科技》2014年第17期329-331,336,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划课题(2012BAD36B05)

摘　　要：为探究减压预处理对松茸的保鲜效果,采用不同的压力(1500Pa、800Pa)和时间(36h、48h)对松茸进行预处理,然后放入冰箱(2±0.5℃)中继续冷藏,同时分别测定过氧化物酶(POD)活性、多酚氧化酶(PPO)活性、过氧化氢酶(CAT)活性、超氧化物歧化酶(SOD)活性、可溶性蛋白质和游离氨基酸含量。结果表明:与对照组相比,三种减压预处理条件均抑制了松茸贮藏过程的PPO活性,保持POD、CAT、SOD活性在较高水平,延缓可溶性蛋白质的降解和游离氨基酸含量的上升,有效延长了松茸的贮藏保鲜期,其中以1500Pa处理48h的保鲜效果较佳。In order to clarify the fresh-keeping effect of pretreatment with hypobaric action in stored Tricholoma matsutake, Tricholoma matsutake was treated with different pressure（1500Pa,800Pa） and time（36h,48h） ,then put in the ordinary cold storage（2 ±0.5℃）.At the same time, peroxidase activity, polyphenol oxidase activity, catalase activity,superoxide dismutase activity,soluble protein and free amino acid content were determined respectively. The results showed that three kinds of hypobaric pretreatment could inhibit PPO activity of Tricholoma matsutake storage process,keep POD,CAT,SOD activities a higher level and delay the degradation of soluble protein and the increase of free amino acid content, which was good for extending the freshness of Tricholoma matsutake.Pretreatment effect with 1500Pa and 48h was better than others.

关 键 词：松茸 减压预处理 酶活性 可溶性蛋白质 游离氨基酸 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]