鲜切蘑菇防褐变剂的研究 Study on Antibrowning Agents for Fresh-Cut White Mushroom (Agaricus bisporus)

新鲜双孢蘑菇中的酪氨酸酶大多以非活性形式存在，随着贮藏期的延长、新鲜度的下降，其活性呈逐渐上升趋势，且其活性可被十二烷基硫酸钠(SDS)激活，被适宜浓度的柠檬酸、抗坏血酸、乙醇、次氯酸钠以及过氧化氢等抑制。由于酪氨酸酶的活性与鲜切蘑菇贮藏期间的褐变有着非常密切的关系，因此将酪氨酸酶抑制剂用于鲜切蘑菇的保鲜，并对鲜切蘑菇贮藏期间的褐变情况进行测定，试图确定最佳的鲜切蘑菇褐变抑制剂。结果表明，5 mmoL/L的抗坏血酸、柠檬酸、0.1%过氧化氢、乙醇和次氯酸钠均具有一定的防止褐变发生的效果，其中以2.5 mmoL/L的抗坏血酸和2.5 mmoL/L的柠檬酸的复合液以及5 mmoL/L的抗坏血酸溶液处理效果较好。 Latent tyrosinase exists in fresh white mushroom and the amount of active tyrosinase increases during storage. Latent tyrosinase can be activated by sodium dodecylsulfate (SDS), and inhibited by citric acid, ascorbic acid, ethanol, sodium hypochlorite and hydrogen peroxide in a proper concentration. The amount of active tyrosinase can be related to browning degree of fresh-cut mushrooms, so the tyrosinase inhibitor can be used to alleviate browning of fresh-cut mushrooms. Fresh-cut mushrooms are treated by those inhibitors and browning degree is measured during storage. Results show that 5 mmoL/L ascorbic acid, citric acid, 0.1% hydrogen peroxide, ethanol and sodium hypochlorite can decrease the browning degree. The better anti-browning agents for fresh-cut mushrooms are a mixed solution of 2.5 mmoL/L ascorbic acid and 2.5 mmoL/L citric acid and 5 mmoL/L ascorbic acid.