食品工业科技2016，Vol.37Issue(14)：308-312,319,6.DOI:10.13386/j.issn1002-0306.2016.14.053
短时高压二氧化碳对双孢蘑菇褐变和活性氧代谢的影响
Effect of treatment with short-time high-pressure carbon dioxide on browning and activate oxygen metabolism of Agaricus bisporus
摘要
Abstract
Mushrooms(Agaricus bisporus)were dipped for short time in 0.3 MPa CO2,then stored at 4 ℃ for 8 d.Changes of the browning,membrane permeability,lipid peroxidation,reactive oxygen species,and free radical scavenging enzyme activity in the mushroom tissue were measured.The results indicated that the short-term preservation effect of 0.3 MPa CO2 treatment on A.bisporus was not ideal.Browning,relative leakage rate,the production rate of O2-· and the contents of MDA and H2O2 of A.bisporus dipped for short time in 0.3 MPa CO2,were increased with lower CAT and SOD activity during the first four days.However,the short-time high-pressure CO2 treatment showed the preservation effect on A.bisporus as time prolonged.In the late storage,0.3 MPa CO2 treatment inhibited the browning and decreased the relative leakage rate,the production rate of O2 ·,and the contents of MDA and H2O2.Moreover,the corresponding oxygen radical scavenging enzyme activities including CAT and SOD in mushroom dipped for short time in 0.3 MPa CO2 were higher than those in the control.In addition,0.3 MPa CO2 treatment could reduce the loss of total phenolic and ascorbic acid of A.bisporus,and then inhibit the browning.关键词
双孢蘑菇/短时高压二氧化碳处理/褐变/活性氧Key words
Agaricus bisporus/high-pressure carbon dioxide/browning/reactive oxygen species分类
轻工纺织引用本文复制引用
李静,李顺峰,田广瑞,王安建,刘丽娜,魏书信..短时高压二氧化碳对双孢蘑菇褐变和活性氧代谢的影响[J].食品工业科技,2016,37(14):308-312,319,6.基金项目
河南省农业科学院科研发展专项资金项目(20148409). （20148409）
