芳香中药纯露对鲜切双孢菇的抗氧化及保鲜作用

Antioxidant and Perservation Effect of Aromatic Hydrosol and Its Application in Fresh-Cut Agaricus bisporus(Lange)Sing.Preservation

多酚氧化酶(polyphenol oxidase,PPO)是鲜切果蔬产品产生褐变中的最重要因素之一。本实验研究芳香中药纯露对PPO活力的影响及其生物抗氧化作用。水蒸气蒸馏法提取的12种芳香纯露对PPO活力均具有抑制作用,其中8种芳香纯露对1,1-二苯基-2-三硝基苯肼、2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基和3-氧代-2-苯基-4,4,5,5-四甲基咪唑啉-1-氧自由基有较强的清除作用,总抗氧化能力实验表明芳香纯露具有较强的抗氧化活性。采用电子鼻和气相色谱-质谱联用分析芳香纯露中的挥发性成分,萜类化合物和芳香族化合物为其主要组分。将提取的芳香纯露应用于保鲜双孢菇并测试相关理化性质,结果显示,与对照组相比,芳香纯露处理的双孢菇体内PPO活力被抑制,褐变指数升高延缓。此外,总酚含量、硬度、质量损失和微生物菌落总数均得到有效控制。这些结果表明,使用芳香纯露处理对于保持鲜切双孢菇的品质有积极作用。

Polyphenol oxidase(PPO)is one of the most important factors affecting the browning of fresh-cut fruit and vegetable products.In this research,the effect of aromatic hydrosol on the activity of PPO and its biological antioxidant effect were studied.Aromatic hydrosol extracted from 12 kinds of aromatic plants by steam distillation all inhibited the activity of PPO.Eight of the 12 aromatic hydrosols had a significant scavenging effect on 1,1-diphenyl-2-picrylhydrazyl(DPPH),2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)radical cation,and 2-phenyl-4,4,5,5-tetramethylimidazoline-3-oxide-1-oxyl(PTIO)radicals.Total antioxidant capacity assay showed that they had strong antioxidant activity.Analysis by electronic nose and gas chromatography-mass spectrometry(GC-MS)showed that terpenoids and aromatic compounds were the major volatile components of aromatic hydrosol.The efficacy of aromatic hydrosol was evaluated in preserving the quality of fresh-cut mushrooms(Agaricus bisporus).The results showed that compared with the control group,the PPO activity in mushrooms treated with aromatic hydrosol was inhibited,and the increase in browning index(BI)was delayed.In addition,total phenol content,hardness,mass loss and total microbial load were effectively controlled.These results indicate that aromatic hydrosol treatment has a positive effect on maintaining the quality of fresh-cut mushrooms.