三种食用菌贮藏过程中抗氧化酶活力的变化研究
目的 研究易腐烂的草菇及双孢蘑菇与耐贮藏的巨大口蘑在贮藏过程中的三种抗氧化酶SOD、CAT和POD活力的变化, 以分析三种酶在果蔬保鲜的作用。方法 三种酶均采用分光光度法测定。结果 贮藏期间巨大口蘑SOD活力整体显著低于草菇SOD活力, 在d 3~4显著高于双孢蘑菇SOD活力, 草菇SOD在d 7具有最大峰值505.20 U/min?g; 巨大口蘑CAT活力显著高于草菇和双孢蘑菇, 巨大口蘑CAT活力最大值为0.1829 U/min?g; 巨大口蘑POD活力显著低于草菇, 在贮藏前期显著高于双孢蘑菇, 后期显著低于双孢蘑菇, 草菇在d 3具有最大峰值0.2427 U/min?g。结论 巨大口蘑在贮藏期间具有高活力的CAT, 能够有效降解H2O2, 贮藏前期POD活性较高, 能有效清除自由基, 后期POD活性降低, 能有效减轻对细胞的伤害, 这是巨大口蘑比草菇和双孢蘑菇耐贮藏的主要原因。
Objective This paper aims to reveal the activity changes of 3 kinds of anti-oxidases isolated from 3 edible fungi respectively during the storage, one is anti-browning edible fungi (Tricholoma giganteum) and the others are easy to browning edible fungi (Volvaria volvacea and Agaricus bispours), to analyze the effect of 3 enzymes in fruits and vegetables fresh-keeping. Methods The antioxidase activity was detected by spectrophotometry. Results The SOD activity of T. giganteum was significantly lower than that of V. volvacea during all storage and higher than that of A. bispours from the d 3~4. The CAT activity of T. giganteum was the highest among 3 edible fungi during storage, which was 0.1829 U/min?g when it was stored for 4 d. The POD activity of T. giganteum was significantly lower than that of V. volvacea during the whole storage, and it was higher than that of A. bispours in the first 4 d. The POD activity of V. volvacea was 0.2427 U/min?g after being stored for 3 d, which was the highest level. Conclusion Tricholoma giganteum had high CAT activity during storage and it could effectively degrade H2O2. POD activity was higher in the early stage of the storage and could effectively remove free radicals, and then the activity of POD decreased and became lower during the late period of storage, and it could effectively reduce the damage to cells, which was the main reason that Tricholoma giganteum had a long shelf-life than V. volvacea and A. bispours during storage.
标题：三种食用菌贮藏过程中抗氧化酶活力的变化研究
英文标题：Study on anti-oxidase activity of 3 mushrooms during storage
作者：
魏要武 华南农业大学食品学院
陈东梅 华南农业大学食品学院
杨水莲 华南农业大学食品学院
昌毓嵩 华南农业大学食品学院
郑锦荣 华南农业大学食品学院
刘英 华南农业大学食品学院
袁菁艺 华南农业大学食品学院
莫美华 华南农业大学食品学院
中文关键词:巨大口蘑,草菇,双孢蘑菇,抗氧化酶,贮藏,褐变,
英文关键词:Tricholoma giganteum,Volvaria volvacea,Agaricus bispours,antioxidant enzyme,storage,browning,
发表日期：2015-03-18
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