不同温度下金针菇保藏相关酶的研究  

Age-related Changes in Antioxidant Enzyme Activities of Golden Needle Mushroom under Different Temperatures

作　　者：胡敏[1] 曲丽娜[1] 赵晓菊[1] 张奕婷[1] 汪洋[1] 郭晓川[1] 

机构地区：[1]大庆师范学院生命科学学院,黑龙江大庆163712

出　　处：《天津农业科学》2015年第1期26-28,共3页Tianjin Agricultural Sciences

基　　金：大庆师范学院开放实验室项目

摘　　要：通过研究不同温度下金针菇保藏相关酶的活性,进而了解其对保鲜效果的影响。分别在-18,0,4,10℃等4个温度梯度下贮藏金针菇48 h,主要研究超氧化物歧化酶、过氧化物酶活力变化。结果表明:4℃保藏的金针菇其过氧化物酶和超氧化物歧化酶酶活性较高,该研究结果可为了解金针菇保鲜的最适合的温度范围,以及工厂的大批量保藏提供有利依据。The purpose of this study was to evaluate age-related changes in enzyme activities of golden needle mushroom under different temperatures, and then understanding the influence in storage. Golden needle mushroom was preserve separately at-18,0, 4,10 ℃ for 48 h. The changes of superoxide dismutase （SOD） and peroxidase （POD） were studied. The results showed that the enzyme activities of golden needle mushroom which were keeping fresh at 4 ℃ were higher. A conclusion was provided that the best temperature to preserve golden needle mushroom, enhancing its value for industrializing.

关 键 词：金针菇 过氧化物酶 超氧化物歧化酶 酶活性 

分 类 号：S646.15[农业科学—蔬菜学]