摘要
以鸭梨为材料,进行60°跌落角度处理,研究常温贮藏期间果皮组织不同部位的相对电导率、丙二醛(Malondialdehyde,MDA)、多酚氧化酶(Polyphenol oxidase,PPO)、过氧化物酶(Peroxidase,POD)、总酚含量的变化,同时利用高效液相色谱(High performance liquid chromatography,HPLC)对贮藏期内的酚类物质组分变化进行分析。结果表明:机械伤处理促进了鸭梨果实相对电导率的上升和MDA含量的积累。贮藏前期,机械伤处理鸭梨果皮POD、PPO活性及总酚含量高于未受伤部位(CK),随后快速下降;至贮藏后期,机械伤处理鸭梨POD活性显著低于CK组(P<0.05),PPO活性及总酚含量极显著低于CK组(P<0.01)。通过HPLC分析得知,鸭梨果皮主要包含熊果苷、没食子酸、儿茶素、绿原酸、隐绿原酸、咖啡酸等6种酚类物质,其中熊果苷、绿原酸含量最高,也是酶促褐变主要底物。
In this study,theʻYaliʼpear treated with 60°angles of dropping was used as the material to study the relative electrical conductivity,MDA content,PPO and POD activity,and total phenols content in the peel during normal temperature storage.At the same time,the phenolic substances were analyzed by the high performance liquid chromatography(HPLC).The results showed that the treatment of mechanical damage promoted the increase of the relative electrical conductivity and the accumulation of MDA content pear fruits.The POD,PPO activity and total phenols content were higher than the control group in the early storage period,and then decreased rapidly.The POD activity was significantly lower than the control group(P<0.05),the PPO activity and total phenols content were significantly lower than the control group in the late storage period(P<0.01).According to HPLC analysis,the peel ofʻYaliʼpear mainly contains 6 phenolic substances including arbutin,gallic acid,catechin,chlorogenic acid,cryptochlorogenic acid,and caffeic acid,among which arbutin and chlorogenic acid contents were higher than the other substances and were also the main substrates for enzymatic browning.
作者
任紫烟
程玉豆
关晔晴
张子德
关军锋
REN Ziyan;CHENG Yudou;GUAN Yeqing;ZHANG Zide;GUAN Junfeng(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China;Institute of Genetics and Physiology,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050051,China)
出处
《食品科技》
CAS
北大核心
2021年第6期35-41,共7页
Food Science and Technology
基金
国家梨产业技术体系项目(CARS-28-5b)。
关键词
梨
机械损伤
酚类物质
酶促褐变
pear
mechanical damage
phenolic substances
enzymatic browning
