乙醇熏蒸对双孢蘑菇的护色作用  

Effects of ethanol fumigation on color-protecting of Agaricus bisporus

作　　者：靳苗苗[1] 李云云[1] 张洪翠 张敏[1] JIN Miao-miao;LI Yun-yun;ZHANG Hong-cui;ZHANG Min(College of Food Science,Southwest University,Laboratory of Quality&Safety Risk Assessment for Argo-products onStorage and Preservation(Chongqing),Mimnistry of Agriculture,Chongqing Special Food Programme and Technology ResearchCenter,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,农业部农产品贮藏保鲜质量安全风险评估实验室(重庆),重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品与发酵工业》2018年第9期196-203,共8页Food and Fermentation Industries

基　　金：重庆市科委社会事业与民生保障科技创新专项(cstc2015shms-ztzx80010)。

摘　　要：研究400μL/L乙醇熏蒸处理对双孢蘑菇的护色作用。结果表明,400μL/L乙醇熏蒸处理能有效降低双孢蘑菇呼吸强度、超氧阴离子产生速率和相对电导率,抑制多酚氧化酶(Polyphenol oxidase,PPO)、过氧化物酶(Peroxidase,POD)、苯丙氨酸解氨酶(Phenylalamine ammonia-lyase,PAL)的活性并降低总酚含量,从而抑制双孢蘑菇酶促褐变;同时,能降低双孢蘑菇还原糖、游离氨基酸含量,抑制羰氨反应引起的非酶促褐变。由此可知,400μL/L乙醇熏蒸处理能有效延缓贮藏期间双孢蘑菇的色泽变化。The effect of 400μL/L ethanol fumigation on color-protecting of postharvest Agaricus bisporus was studied.The results showed that 400μL/L ethanol fumigation treatment could effectively reduce the respiration rate,superoxide radical production rate and relative conductivity,and inhibit the activities of polyphenol oxidase,peroxidase,phenylalanine ammonia-lyase and reduce the total phenol content.At the same time,it could effectively reduce reducing sugar content and free amino acid content.Therefore,it inhibit non-enzymatic browning caused by carbonyl ammonia reaction.The 400μL/L ethanol fumigation treatment could effectively delay the color change of Agaricus bisporus during storage.

关 键 词：双孢蘑菇 乙醇熏蒸 酶促褐变 非酶促褐变 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]