Characterization of chlorophyll breakdown in green prickleyashes (Zanthoxylum schinifolium Zucc.) during slow drying

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• 作者：Kewei Chen (12)
  Fusheng Zhang (1)
  Jianquan Kan (12) kanjianquan@163.com
• 关键词：Green prickleyashes – ; Chlorophyll – ; Chlorophyllase – ; Chlorophyll ; degrading peroxidase – ; Pheophorbidase
• 刊名：European Food Research and Technology
• 出版年：2012
• 出版时间：June 2012
• 年：2012
• 卷：234
• 期：6
• 页码：1023-1031
• 全文大小：380.5 KB
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• 作者单位：1. College of Food Science, Southwest University, Chongqing, 400715 China2. Chongqing Key Laboratory of Agricultural Product Processing, Southwest University, Chongqing, 400715 China
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Analytical Chemistry
  Biotechnology
  Agriculture
  Forestry
  
• 出版者：Springer Berlin / Heidelberg
• ISSN：1438-2385

文摘

To investigate the possible mechanism of color degradation of green prickleyashes (Zanthoxylum schinifolium Zucc.) in slow drying, changes in their peel colors, enzyme activities, content of chlorophylls (Chls) and derivatives were evaluated. The results showed the peel color changed from brilliant green to black-brown and Chls underwent a rapid degradation. Enzyme activities changed as follows: chlorophyllase activity decreased; chlorophyll-degrading peroxidase (Chl-POD) activity as well as pheophorbidase (Pheidase) exhibited a biphase trend displaying an inverted “V” phase, and the increase in Chl-POD resulted in the accumulation of C132-hydroxy-chlorophyll a. Based on the study of enzyme activities and Chl degradation, conclusions were drawn that Chl-POD and Pheidase were considered as the key enzymes to promote chlorophyll breakdown. Compared with slow drying, fast drying could inhibit the two key enzyme activities and blockade the chlorophyll-degrading pathway, which was proposed to process green prickleyashes.