为研究冰温贮藏减缓蟹味菇营养成分降解的机理，以采后蟹味菇为试材，基于反应动力学理论研究了25 ℃、15 ℃、4 ℃及-0.5 ℃ 4个贮藏条件下蟹味菇抗坏血酸、可溶性糖和可溶性蛋白质等3种营养成分的降解表观动力学及热力学特征。结果表明，蟹味菇抗坏血酸、可溶性糖和可溶性蛋白质的降解均符合一级动力学反应模型，降解活化能分别为81.51 kJ/mol、83.88 kJ/mol、100.52 kJ/mol；冰温贮藏条件下3种营养成分的降解半衰期、分子有效碰撞百分比、降解活化焓、降解活化自由能均高于其他温度处理组；降解过渡态平衡常数K≠均小于其他温度处理组。此外，可溶性蛋白质的降解活化熵及位阻因素为4 ℃贮藏时最大，而抗坏血酸及可溶性糖的降解活化熵和位阻因素则为冰温贮藏时最大。故，冰温贮藏改变了蟹味菇营养成分降解的动力学及热力学特性，从而表现为其减缓了蟹味菇营养成分的降解。

Crab flavor mushroom (Hypsizygus mammoreus Bigelow L.) was used as test materials, and stored at 25 ℃, 15 ℃, 4 ℃ and -0.5 ℃. Nutrition ingredients (ascorbic acid, soluble sugar and soluble protein) were measured throughout the storage periods. The kinetic and thermodynamic characteristics of nutrition ingredients degradation were analyzed based on the reaction kinetics theory. The results showed that ascorbic acid, soluble sugar and soluble protein degradation ofcrab flavor mushroom followed first-order kinetic reaction model, with degradation activation energies of 81.51 kJ/mol, 83.88 kJ/mol, 100.52 kJ/mol, respectively. The degradation half-life, the molecular effective collision percentages, the degradation activation enthalpy and the degradation activation Gibbs free energy of ascorbic acid, soluble sugar and soluble protein were the highest in the ice temperature storage group. However, the degrade transition state equilibrium constant K≠ was less than other temperature treatment groups. In addition, the degradation activation entropy and steric factors of ascorbic acid and soluble sugar were the largest in the ice temperature storage group, while soluble protein had the maximum values in 4 ℃ storage group. From above all, ice-temperature storage changed kinetics and thermodynamic parameters, thus slowing down the degradation of nutrition ingredients in crab flavor mushroom.

国家星火计划资助项目（S2012-C000009）