以双孢蘑菇为原料，研究1 ℃、4 ℃、7 ℃三种贮藏温度对超氧化物歧化酶（SOD）、过氧化氢酶（CAT）活性以及抗氧化能力的影响，探讨了双孢蘑菇褐变度、总酚、抗坏血酸与抗氧化能力之间相关性，并对不同贮藏温度下双孢蘑菇抗氧化活性变化的动力学模型进行研究。结果表明，1 ℃处理能显著抑制双孢蘑菇贮藏期间总酚、抗坏血酸的降低，延缓SOD、CAT活性的上升和峰值的出现，保持贮藏期间较高的抗氧化活性，有效控制褐变。相关性分析结果显示，酚类和抗坏血酸在双孢蘑菇抗氧化体系中发挥重要的作用，贮藏期间菌肉色泽变化与抗氧化能力密切相关。在Arrhenius动力学方程基础上得出贮藏期间L*值、抗坏血酸、抗氧化能力（TEAC、FRAP法）变化的速率常数随贮藏温度的升高而增大，拟合所得各指标变化最终预测模型方程可快速可靠的预测274.15～280.15 K（1 ℃~7 ℃）双孢蘑菇褐变度及抗氧化能力的变化。

The effects of three storage temperatures, viz. 1 ℃, 4 ℃, and 7 ℃, on the superoxide dismutase (SOD) and catalase (CAT) activities, as well as antioxidant activity of Agaricus bisporus were investigated. The correlations between antioxidant capacity, total phenolic content, and ascorbic acid content, as well as the degree of browning of Agaricus bisporus were explored, and a kinetic model for the change in antioxidant activity of Agaricus bisporus during storage was evaluated. The results showed that low temperature storage (1 ℃) could effectively inhibit the decline of total phenolic and ascorbic acid content in Agaricus bisporus during storage; moreover, it could delay the rise and occurrence of the peak values of SOD and CAT activities, maintain a relatively high antioxidant activity, and effectively inhibit browning. The correlation analysis showed that phenols and ascorbic acid played an important role in the antioxidative properties of Agaricus bisporus, and the color change in mushroom was closely related to the antioxidant capacity during storage. L* value, ascorbic acid level, and rate of change in antioxidant capacity (Trolox equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP) assays) were obtained based on the Arrhenius equation, and increased with elevated storage temperatures. Using the final model equations, the browning and antioxidant activity of Agaricus bisporus could be predicted rapidly and reliably at storage temperatures ranging from 274.15 K to 280.15 K．

中国农业科学院科技创新工程