食用菌体内抗氧化酶活性影响因素的研究进展

摘要

The mycelia and sporogonia of edible fungi can produce active oxygen ( AO) during normal growth and de-velopment phases.But the AO will increase dramatically when facing with the environmental stress or during storage and transportation, in this way the balance of AO is broken.Antioxidant system then must be activated against its harmful effect.The categories of antioxidant enzymes and their effect were introduced in this article.The own factor such as different parts, different development phases and the external environment factors including temperature, met-al ion, and postharvest fresh-keeping technology which influence the activity of antioxidant enzymes were also re-viewed, and the research prospects of edible fungi antioxidant enzyme was discussed.%食用菌的菌丝和子实体在正常生长发育中会产生活性氧，但是在环境胁迫下或者贮藏运输中活性氧会大量增加，打破了活性氧的平衡，必须依靠抗氧化酶系对抗其有害作用。介绍了抗氧化酶的种类及其作用，综述了食用菌不同部位、不同发育阶段等自身因素，及温度、金属离子、采后保鲜技术等外界环境因素对抗氧化酶活性的影响，并对食用菌抗氧化酶研究前景进行展望。