肉桂醛熏蒸处理对香菇采后抗氧化能力及多胺的影响

为探究肉桂醛熏蒸处理对香菇采后抗氧化能力和多胺的影响，本研究以‘香菇808’品种为材料，采用不同浓度（0、8、40、80?nmol/L）的肉桂醛（溶剂为体积分数30%乙醇溶液）进行熏蒸处理。通过测定总酚含量、抗坏血酸（ascorbic acid，AsA）含量、抗坏血酸过氧化物酶（ascorbate peroxidase，APX）活力、过氧化氢酶（catalase，CAT）活力、超氧化物歧化酶（superoxide dismutase，SOD）活力、谷胱甘肽还原酶（glutathione reductase，GR）活力、2,2’-联氮-二(3-乙基苯并噻唑-6-磺酸)（2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)，ABTS）阳离子自由基清除能力、总抗氧化能力及游离态多胺含量指标，评价肉桂醛熏蒸处理的效果。结果表明：在4?℃低温下贮藏30?d后，各浓度肉桂醛熏蒸处理组的香菇抗氧化物酶（APX、CAT、SOD、GR）活力、ABTS阳离子自由基清除能力和总抗氧化能力均高于对照组，其中，40?nmol/L的肉桂醛熏蒸处理的效果最佳，但肉桂醛处理对总酚含量无明显影响。此外，各肉桂醛熏蒸处理组的游离态腐胺含量高于对照组，而游离态亚精胺、游离态精胺含量低于对照组。由此可知，肉桂醛熏蒸处理能够很好地提高香菇的抗氧化性及抗逆性，该研究结果为肉桂醛熏蒸处理在控制果蔬褐变和保鲜方面的应用提供了一定科学依据。

Effect of Cinnamaldehyde Fumigation on Antioxidant Capacity and Polyamines in Shiitake Mushroom

In order to explore the effect of cinnamaldehyde fumigation on antioxidant capacity and free polyamines in Lentinus edodes, the cultivar ‘Xianggu 808’ was chosen to undergo cinnamaldehyde fumigation at different concentrations (0, 8, 40 and 80 nmol/L in 30% ethanol). The contents of total phenols and ascorbic acid (AsA), the activity of ascorbate peroxidase (APX), catalase (CAT), superoxide dismutase (SOD) and glutathione reductase (GR), 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging capacity, total antioxidant capacity and free polyamine content were assayed in the samples. As a result, after storage for 30 days at 4 ℃, the activity of antioxidant enzymes (APX, CAT, SOD and GR), ABTS cation radical scavenging capacity and total antioxidant capacity of all treatment groups were higher than those of the control group, and the best effect was observed with 40 nmol/L cinnamaldehyde. However, cinnamaldehyde treatment had little effect on total phenol content. In addition, the free putrescine content of each treatment group was higher than that of the control group, while the contents of free spermidine and free spermine were lower than those of the control group. Therefore, cinnamaldehyde fumigation treatment can effectively improve antioxidant capacity and stress resistance in shiitake mushroom. This study provides a scientific basis for the application of cinnamaldehyde fumigation in browning control and preservation of fruits and vegetables.