【作者】 陈斯凯； 王则金； 周冬梅； 王春莲；

【Author】 Chen Sikai;Wang Zejin;Wang Chunlian;College of Food Science Fujian Agriculture and Forestry University;

【机构】 福建农林大学食品科学学院； 福建省农副产品保鲜技术开发基地；

【摘要】 为了探明猴头菇褐变机制并抑制褐变,研究了柠檬酸处理和贮藏温度对猴头菇褐变度、总酚含量、多酚氧化酶(PPO)活性、过氧化物酶(POD)活性的影响。结果表明,猴头菇在(15±0.5)℃条件下贮藏褐变严重,而(1±0.5)℃下贮藏能有效抑制其褐变,柠檬酸处理后在(15±0.5)℃条件下贮藏依然褐变严重。总酚含量和PPO活性、POD活性与猴头菇褐变相关,但不是褐变的诱发原因。更多还原

【Abstract】 The treatment how citric acid and storage temperature affects Hericium browning degree,total phenol content,polyphenol oxidase(PPO) activity and peroxidase(POD) activity was studied to ascertain the Hericium browning mechanism.It turned out that Hericium erinaceus was browning serious under(15 ± 0.5) ℃,so as citric acid treatment under(15±0.5) ℃;however,(1 ± 0.5) ℃ can effectively inhibit the browning.Total phenol content,polyphenol oxidase(PPO) activity and peroxidase(POD) activity show something related to the browning,but not the predisposing factors.更多还原