摘要
研究低温贮藏过程中香菇不同部位生理生化指标的变化过程。结果显示,菌肉和上柄内VC含量、SOD和CAT活性高于表皮和下柄,还原糖上升速率、O2-、H2O2和MDA含量低于表皮和下柄;总酚含量大小依次为菌肉、表皮、上柄及下柄;表皮的PPO活性最大,下柄其次,菌肉和上柄的PPO在贮藏期均保持较低的活性;表皮PAL活性在第7天显著升高(P<0.01),菌肉PAL在前7天活性最高,后趋于缓和;上柄和下柄PAL活性保持一致。说明菌肉和上柄的抗氧化、抗衰老、抗褐变能力强于表皮和下柄。
The aim of this study was to research the changes of the physiology and biochemistry at different sites in shiitake mushrooms stored at low temperature （4 ℃）. The results showed the SOD and CAT activity and the VC content in pileus and upper part of stipe were higher than those in epidermis and lower half of stipe. The increasing rate of re- ducing sugar, the content of OC, H202 and MDA in pileus and upper part of stipe were lower than those in epidermis and lower half of stipe. The total phenolic content in pileus was the highest. The PPO activity in epidermis was the highest while the PPO activity in pileus and upper part of stipe were lower. There was a sharp increase（P〈0.01） of PAL activity in epidermis at 7 d, and the PAL activity in pileus was the highest in the early 7 d. These suggested that the pileus and upper part of stipe were of stronger capacities of antioxidation, anti-aging and anti-browning than that of epi- dermis and lower half of stipe.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2012年第3期137-144,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
浙江省自然科学基金杰出青年团队项目(No.R3090330)
浙江省高等学校创新团队项目(浙教高科〔2009〕171号)
教育部科学技术研究重点项目(No.208054)
关键词
香菇
不同部位
生理生化
shiitake mushrooms
different sites
pphysiology and biochemistry
