【摘要】 测定了双孢蘑菇(Agaricus bisporus)储藏中的色差,总酚含量及多酚氧化酶(polyphenol oxidase,PPO)、苯丙氨酸解氨酶(phenylalanine ammonia-lyase,PAL)的活性变化。结果表明,双孢蘑菇储藏期间L值逐渐变小,褐变度不断增加。总酚含量在15℃储藏的第1~4天升高,之后逐渐下降,4℃储藏时,总酚含量变化不大。PPO在15℃储藏时活性水平较4℃储藏时高,在15℃时,第1天就显著上升,第3天达到最高值后下降,而4℃储藏时在第2天急剧上升,而后下降。双孢蘑菇在15℃和4℃储藏时PAL活性在第1~2天升高,而后的变化无规律。根据实验结果,双孢蘑菇中PPO与PAL可能参与了酶促褐变,其中PPO活性可能是引起双孢蘑菇褐变的主要因素。更多还原

【Abstract】 Changes in color(indicated by L value),total phenolic content,and polyphenoloxidase(PPO) and phenylalanine ammonia lyase(PAL) activities in Agaricus bisporus fruit bodies were determined during storage.After one week of storage,L values decreased with a corresponding increase in browning.The total phenolic content increased during the first four days of storage at 15 ℃ and then decreased,whereas levels changed very little when the fruit bodies were kept at 4 ℃.PPO levels were higher in fruit bodies stored at 15 ℃ compared to refrigerated mushrooms.In the former,enzyme levels increased significantly after the first day and reached peak values on day 3 before declining,whereas PPO levels in refrigerated mushrooms(4 ℃) increased significantly on the second day and then declined.PAL levels increased after 1~2 days storage in fruit bodies stored at both 4 ℃ and 15 ℃,and then fluctuated throughout the remainder of the storage period.Our data suggest that PPO and PAL may participate in mushroom browning.更多还原