关键词: 芳香中药, 纯露, PPO, 抗氧化, 双孢菇保鲜

Abstract: Polyphenol Oxidase (PPO) is one of the most important factors affecting the browning of fresh-cut fruit and vegetable products. In this paper, the effect of aromatic hydrosol on the activity of PPO and its biological antioxidant effect were studied. Twelve kinds of aromatic plants were extracted by steam distillation, and they all inhibited the activity of PPO. Among them, 8 kinds of hydrosol had a scavenging effect on free radicals of DPPH, ABTS, and PTIO. The experiment on total antioxidant capacity showed that they had strong antioxidant activity. The volatile components in aromatic hydrosol were analyzed by electronic nose and gas chromatography-mass spectrometry (GC-MS). The result shows that terpenoids and aromatic compounds were the main components. Aromatic hydrosol was used to fresh-keeping mushrooms and the related physical and chemical properties were tested. The results showed that compared with the control group, the PPO activity in the mushrooms treated with aromatic hydrosol was inhibited, and the Browning Index (BI) was delayed. In addition, total phenol content, hardness, weight loss and total microbial colonies are effectively controlled. These results indicate that the use of aromatic hydrosol treatment has a positive effect on maintaining the quality of fresh-cut mushrooms.

Key words: Aromatic Hydrosol, Polyphenol Oxidase, (PPO), Antioxidation, Mushroom Preservation