Food and Biobased Research, Wageningen University and Research Centre, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
J Agric Food Chem. 2013 Aug 28;61(34):8224-31. doi: 10.1021/jf4020558. Epub 2013 Aug 14.
Browning is one of the most common postharvest changes in button mushrooms, which often results in economic losses. Phenolic compounds, which are associated with browning, were extracted from the nonbruised and bruised skin tissue of various button mushrooms with a sulfite-containing solution and analyzed with UHPLC-PDA-MS. In total, 34 phenolic compounds were detected. Only small differences in the total phenolic content between bruising-tolerant and -sensitive strains were observed. The contents of γ-L-glutaminyl-4-hydroxybenzene (GHB) and γ-L-glutaminyl-3,4-dihydroxybenzene (GDHB) correlated with bruising sensitivity; for example, R(2) values of 0.85 and 0.98 were found for nonbruised brown strains, respectively. In nonbruised skin tissue of the strains with brown caps, the GHB and GDHB contents in sensitive strains were on average 20 and 15 times higher, respectively, than in tolerant strains. GHB and GDHB likely participate in the formation of brown GHB-melanin, which seemed to be the predominant pathway in bruising-related discoloration of button mushrooms.
褐变是鲜蘑菇采后最常见的变化之一，常导致经济损失。酚类化合物与褐变有关，本研究采用含亚硫酸盐的溶液从不同鲜蘑菇的未损伤和损伤的表皮组织中提取酚类化合物，并采用 UHPLC-PDA-MS 进行分析。共检测到 34 种酚类化合物。在耐损伤和敏感菌株之间，总酚含量仅略有差异。γ-L-谷氨酰基-4-羟基苯(GHB)和γ-L-谷氨酰基-3,4-二羟基苯(GDHB)的含量与损伤敏感性相关；例如，未损伤的棕色菌株的 R(2)值分别为 0.85 和 0.98。在棕色菌盖菌株的未损伤表皮组织中，敏感菌株中 GHB 和 GDHB 的含量分别比耐菌株高 20 倍和 15 倍。GHB 和 GDHB 可能参与了棕色 GHB-黑色素的形成，这似乎是鲜蘑菇损伤相关变色的主要途径。
