臭氧作为一种强氧化剂，凭借其高效氧化性、强渗透性和无残留等特性，在食品保鲜领域展现出重要的应用价值。然而，臭氧固有的不稳定性限制了其广泛应用。虽然臭氧水和臭氧冰可作为臭氧载体提高臭氧利用率，但其制备成本较高。因此，开发高效、稳定的臭氧载体对提高臭氧利用率和降低使用成本具有重要意义。本文通过¹³C NMR分析筛选出橄榄油作为最佳臭氧食用油载体，并确定最佳氧化时间为14 h。综合应用¹H NMR、¹H-¹³C HMBC NMR、FT-IR、GC-MS和UPLC-APCI-Q-TOF/MS多种分析技术，证实臭氧化油中有效成分含1,2,4-三氧戊环结构，并分析有效成分中3种主要结构含量。为臭氧化油的开发与应用提供了重要的理论依据。

香菇因其产量大、富含多种活性成分和营养物质，在国内外具有广阔的市场价值、经济价值和健康功效，但香菇中抗氧化物酶活性较高，呼吸作用旺盛，易发生衰老和腐败，而臭氧会抑制抗氧化物酶活性来维持香菇的保鲜效果。目前常见的香菇保鲜手段有保鲜膜、气调包装、速冻和生物薄膜技术，生物薄膜技术因其保鲜能力强和污染性较低而备受关注。本文开发了一种将制备出的最佳氧化时间下的臭氧化油负载在壳聚糖薄膜中的制备出新型臭氧化油复合薄膜，通过对比添加不同臭氧化油后臭氧化油复合薄膜的保鲜性能、机械性能、厚度、含水量、溶胀率、接触角等理化性质并结合SEM、FT-IR和XRD等表征结果，最终确定1.5%臭氧化油添加量为最佳。

在0-15 d香菇保鲜实验中，对比传统PVC保鲜膜、1.5%壳聚糖薄膜和1.5%臭氧化油复合薄膜对香菇保鲜效果影响，发现：虽然3个实验组香菇感官品质差异不明显，但1.5%臭氧化油复合薄膜实验组香菇在理化指标上表现更优，包括较低的失重率、较高的硬度、咀嚼力、总酚和可溶性蛋白含量，表明其能更好地保持品质和营养价值。从抗逆指标来看，1.5%臭氧化油复合薄膜实验组香菇6种抗氧化物酶(POD、PPO、CAT、PAL、APX和SOD)活性较低，且电解质渗透率、MDA和H₂O₂含量也低于其余2个实验组，说明该实验组香菇细胞膜完整性较好，氧化损伤程度更轻。此外，1.5%臭氧化油复合薄膜实验组香菇的抗氧化指标中ABTS⁺•、DPPH•和•OH清除率高和O₂^-抑制能力更强，进一步证实其优异的抗氧化性能。因此，通过对比3个实验组保鲜后香菇的理化指标、抗逆指标和抗氧化能力指标，认为1.5%臭氧化油复合薄膜对香菇具有较好的保鲜效果。

通过皮尔逊系数分析1.5%臭氧化油复合薄膜实验组香菇各指标间的相关性，发现1.5%臭氧化油复合薄膜保鲜机制主要通过对POD、PPO和APX三种关键酶活性的调控来影响其它指标，从而提升保鲜效果。本研究不仅证实1.5%臭氧化油复合薄膜可替代传统PVC保鲜膜，还显著提升了壳聚糖薄膜的保鲜性能，为香菇保鲜提供了一种绿色高效的新方法，在食品保鲜领域具有广阔的应用前景。

Ozone, as a strong oxidant, has demonstrated significant application value in food preservation by virtue of its high oxidative efficiency, strong penetration and non-residual properties. However, the inherent instability of ozone limits its wide application. Although ozone water and ozone ice can be used as ozone carriers to improve ozone utilization, their preparation costs are high. Therefore, the development of efficient and stable ozone carriers is important for improving ozone utilization and reducing the cost of use. In this paper, olive oil was screened as the best ozone edible oil carrier by ¹³C NMR analysis, and the optimal oxidation time was determined to be 14 h. A comprehensive application of ¹H NMR, ¹H-¹³C HMBC NMR, FT-IR, GC-MS and UPLC-APCI-Q-TOF/MS analytical techniques, it was confirmed that the active ingredient of the ozonation oil contained 1,2,4-trioxolane structure, and the contents of the three main structures of the active ingredient were analyzed. The results provide an important theoretical basis for the development and application of ozonation oil.

Shiitake mushrooms have broad market value, economic value and health efficacy both at home and abroad because of their large production and richness in various active ingredients and nutrients, but the high activity of antioxidant enzymes and vigorous respiration in shiitake mushrooms make them susceptible to senescence and spoilage, and ozone inhibits antioxidant enzyme activity to maintain the freshness of shiitake mushrooms. Currently, the common means of mushroom preservation include cling film, air-conditioned packaging, quick-freezing and biofilm technology, and biofilm technology has attracted much attention because of its strong preservation ability and low contamination. In this paper, a novel ozonation oil composite film was prepared by loading the prepared ozonation oil at optimal oxidation time into chitosan film. By comparing the physical and chemical properties of the ozonation oil composite film with the addition of different ozonation oils in terms of freshness preservation performance, mechanical properties, thickness, water content, swelling rate, contact angle and other physical and chemical properties, and by combining the results of SEM, FT-IR and XRD characterization, the final determination of the optimal amount of ozonation oil was made at the addition of 1.5% ozonation oil.

In the 0-15 d mushroom preservation experiment, the effects of traditional PVC preservation film, 1.5% chitosan film and 1.5% ozonation oil composite film on the preservation effect of mushrooms were compared, and it was found that: although the differences in sensory qualities of mushrooms in the three experimental groups were not obvious, the mushrooms of the experimental group of the 1.5% ozonation oil composite film had better performances in the physicochemical indexes, including lower loss of weight, higher hardness, chewing power, total phenol and soluble protein content, indicating that it could better maintain quality and nutritional value. In terms of antioxidant indexes, the activities of six antioxidant enzymes (POD, PPO, CAT, PAL, APX and SOD) were lower in the 1.5% ozonation oil composite film experimental group of shiitake mushrooms, and the contents of electrolyte permeability, MDA and H₂O₂ were lower than those in the remaining two experimental groups, which indicated that shiitake mushrooms in this experimental group had a better integrity of the cell membranes, and the degree of oxidative damage was lighter. In addition, the high ABTS⁺•，DPPH• and •OH scavenging rate and stronger O₂^- inhibition ability in the antioxidant indexes of shiitake mushrooms in the 1.5% ozonation oil composite film experimental group further confirmed their excellent antioxidant properties. Therefore, by comparing the physicochemical indexes, anticorrosive indexes and antioxidant capacity indexes of shiitake mushrooms after preservation in the three experimental groups, it was concluded that the 1.5% ozonation oil composite film had a better preservation effect on shiitake mushrooms.

Through the Pearson's coefficient analysis of the correlation between the indicators of shiitake mushrooms in the experimental group of 1.5% ozonation oil film, it was found that the ozone preservation mechanism mainly affects the other indicators through the regulation of the activities of three key enzymes, namely, POD, PPO and APX, so as to enhance the preservation effect. This study not only confirmed that the 1.5% ozonation oil film could replace the traditional PVC film, but also significantly improved the preservation performance of chitosan film, which provided a new green and efficient method for the preservation of shiitake mushrooms, and has a broad application prospect in the field of food preservation.

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