苔干酶促褐变归因分析
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摘要
为分析苔干酶促褐变的主要影响因素,以"涡青一号"苔干为研究对象,研究了春苔去皮后,苔干三个不同部位(苔头、苔茎、苔根)的褐变度、总酚含量、多酚氧化酶(PPO)活性和过氧化物酶(POD)活性在六个时间点(0、4、8、20、30、48 h)中的大小,褐变度、总酚含量、PPO活性和POD活性在各时间段内的增长速度,以及苔干不同部位、不同时间点的褐变度分别与总酚含量、PPO活性、POD活性的相关性。结果表明:苔干去皮8～30 h内褐变度显著提高(p<0.05),30 h后,苔头的褐变情况明显高于苔茎和苔根,是苔干褐变控制的重点部位;总酚含量随时间增加先上升后下降,在20 h达到峰值;PPO、POD活性均随着时间增加而升高,但PPO、POD活性增速分别在8～20 h、20～30 h达到最高水平。在相关性方面,PPO、POD活性与苔头、苔茎和苔根的褐变度均极显著相关(p<0.01),总酚含量与苔干去皮0 h内、30 h时的褐变度显著相关(p<0.05),PPO、POD活性与苔干去皮48 h时的褐变度极显著相关(p<0.01);PPO和POD酶活性是影响苔干酶促褐变的关键因素。
To analyze the main contributory factors to enzymatic browning of Lactuca sativa var. angustata,browning degree,total phenol content,polyphenol oxidase(PPO)activity,peroxidase(POD)activity of Lactuca sativa var. angustata head,stem and root in 0,4,8,20,30,48 h and their increasing rates in each time period,the correlation coefficients between browning degree and total phenol content,PPO activity,POD activity in different parts and in different times were respectively investigated with peeled spring moss. The results showed that the browning degree of Lactuca sativa var. angustata improved significantly between 8～30 h(p<0.05),the browning degree of the head was much higher than the stem and root of Lactuca sativa var. Angustata,so the head was the important part to control the browning. Total phenol content increased at first and then decreased with time,and it achieved the peak value at 20 h;The activity of PPO and POD increased gradually with the time progress,while the increasing rate of PPO and POD activity reached highest level respectively in 8～20 h and 20～30 h. The correlation coefficients showed that both PPO activity and POD activity had extra significant correlation with browning degree of Lactuca sativa var. angustata head,stem and root(p<0.01);Total phenol content had significant correlation with browning degree at 0,30 h after peeled(p<0.05);PPO activity and POD activity had extra significant correlation with browning degree at 48(p<0.01);PPO activity and POD activity were the key factors of Lactuca sativa Var. Angustata enzymatic browning.
To analyze the main contributory factors to enzymatic browning of Lactuca sativa var. angustata,browning degree,total phenol content,polyphenol oxidase(PPO)activity,peroxidase(POD)activity of Lactuca sativa var. angustata head,stem and root in 0,4,8,20,30,48 h and their increasing rates in each time period,the correlation coefficients between browning degree and total phenol content,PPO activity,POD activity in different parts and in different times were respectively investigated with peeled spring moss. The results showed that the browning degree of Lactuca sativa var. angustata improved significantly between 8～30 h(p<0.05),the browning degree of the head was much higher than the stem and root of Lactuca sativa var. Angustata,so the head was the important part to control the browning. Total phenol content increased at first and then decreased with time,and it achieved the peak value at 20 h;The activity of PPO and POD increased gradually with the time progress,while the increasing rate of PPO and POD activity reached highest level respectively in 8～20 h and 20～30 h. The correlation coefficients showed that both PPO activity and POD activity had extra significant correlation with browning degree of Lactuca sativa var. angustata head,stem and root(p<0.01);Total phenol content had significant correlation with browning degree at 0,30 h after peeled(p<0.05);PPO activity and POD activity had extra significant correlation with browning degree at 48(p<0.01);PPO activity and POD activity were the key factors of Lactuca sativa Var. Angustata enzymatic browning.
引文
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[12]Liang L,Cao S,Xu Y,et al.Oxidation of(-)-epicatechin is a precursor of litchi pericarp enzymatic browning[J].Food Chemistry,2010,118(3):508-511.
[13]温文旭.丝瓜褐变过程酚类物质的分析与研究[D].福建:福建农林大学,2017.
[14]马跃,胡文忠,程双,等.鲜切对果蔬生理生化的影响及其调控方法[J].食品工业科技,2010,31(2):338-341.
[15]闵婷,谢君,郑梦林,等.果蔬采后酶促褐变的机制及控制技术研究进展[J].江苏农业科学,2016,44(1):273-276.
[16]王礼群,刘硕,杨春贤,等.鲜切甘薯不同部位褐变机理差异[J].食品科学,2018,39(1):285-290.
[17]Nishimum M,Fukuda C,Murata M.Cloning and some properties of Japanese pear(Pyrus pyrifolia)polyphenol oxldase and changes in browning potential during fruit maturation[J].Journal of the Science of Food and Agriculture,2003,83:1156-1162.
[18]张跃进,郝晓燕,梁宗锁,等.莲藕多酚氧化酶基因(PPO)的克隆与表达分析[J].农业生物技术学报,2011,19(4):634-641.
[19]Wang J B,Liu B H,Xiao Q,et al.Cloning and expression analysis of litchi(Litchi chinensis Sonn.)polyphenol oxidase gene and relation-ship with postharvest pericarp browning[J].Plos One,2014,9(4):e93982.
[20]田奇琳,林玉玲,郑庆游,等.龙眼DlPPO1基因的克隆及其表达调控分析[J].西北植物学报,2016,36(6):1098-1104.
[21]Serrano Martinez A,Fortea M I,del Amor F M,et al.Kinetic characterisation and thermal inactivation study of partially purified red pepper(Capsicum annuum L.)peroxidase[J].Food Chemistry,2008,107(1):193-199.
[22]Serrano Martinez A,Venkatachalam K,Meenune M.Changes in physiochenmical quality and browing related enzyme activity of longkong fruit during four different weeks of on tree maturation[J].Food Chemisty,2012,131:1437-1442.
[23]庞伟,徐抗震,宋纪蓉.苹果多酚结构及其褐变进展[J].四川食品与发酵,2006,42(2):10-13.
[24]Lamikanra O,Watson M A.Cantaloupe melon peroxidase:And effects of food additives on activity[J].Die Nahrung,2000,44:168-172.
[25]张莉,陈乃富.苔干多酚氧化酶的酶学特性研究[J].食品工业科技,2011(12):200-202.
[26]陈乃富.苔干加工过程中控制酶促褐变的热处理法工艺条件[J].食品与发酵工业,2004,30(8):30-34.
[27]段体恩,陈乃富.苔干的栽培与加工[J].安徽农学通报,2004,10(6):49.
[28]杨敏.涡阳秋苔干栽培加工技术[J].小康生活,2005(8):33.
[29]肖芳,刘春娟.食品理化检验技术[M].北京:中国质检出版社,中国标准出版社,2017.
[30]谭谊谈,曾凯芳.1-MCP处理对鲜切芋艿褐变的影响[J].食品科学,2014,35(2):305-309.
[31]张立华,杨雪梅,张元湖.微波处理对货架期石榴品质的影响[J].食品科学,2010,31(4):268-271.
[32]冯立娟,尹燕雷,杨雪梅,等.不同石榴品种果皮褐变及其相关酶活性分析[J].果树学报,2017,34(3):354-362.
[33]印芳,葛红,彭克勤,等.蝴蝶兰组培褐变与酚酸类物质及相关酶活性的关系[J].中国农业科学,2008,41(7):2197-2203.
[34]万瑾瑾,孙萍,刘旭海.鲜麻山药酚类物质酶促褐变的研究[J].食品研宄与开发,2012,33(7):44-47.
[35]邹丽红.梨果肉酶促褐变机理研究[D].保定:河北农业大学,2012.
[36]胡增辉,杨迪,沈应柏.不同损伤形式诱导合作杨叶片中酚类物质含量的差异[J].西北植物学报,2009,29(2):332-337.
[37]吴耕西,周宏伟,汪建民.鸭梨酶促褐变的生化体制及底物鉴定[J].园艺学报,1999,14(1):34-39.
[38]高路,李新华.紫甘薯贮藏期间多酚氧化酶活性及褐变强大变化的研究[J].食品科学,2008,29(6):424-428.
[39]刘野,张超,赵晓燕,等.高压二氧化碳抑制西瓜汁褐变的试验[J].农业工程学报,2010,26(8):373-378.
[40]蒋益虹.百合褐变与多酚氧化酶和过氧化物酶活性关系的研究[J].浙江大学学报:农业与生命科学版,2003,9(5):518-522.
[2]吕厚军,路续杰.苔干及其秋播栽培技术[J].河南农业科学,1994(7):25-26.
[3]杨京霞,韩帅,李文雍,等.正交试验法优化苔干中黄酮含量[J].吉林农业大学学报,2010,32(S):40-42.
[4]杨健,高峰.关于涡阳县苔干产业发展现状的分析与思考[A].安徽省第五届“兴皖之光”青年学术年会论文集(农科卷)[C].2005.
[5]张国珍.食品生物化学[M].北京:农业出版社,1992:303-314.
[6]Kader F,Rovel B,Girardin M,et al.Mechanism of browning in fresh highbush blueberry fruit(Vaccinium corymbosum L):Role of blueberry polyphenol oxidase,chlorogenic acid and anthocyanins[J].Journal of the Science of Food and Agriculture,1999,74(1):31-34.
[7]Yoruk R,Marshall M R.Physicochemical properties and function of plant polyphenol oxidase:A review[J].Journal of Food Biochemistry,2003,27(5):361-422.
[8]Akissoe N,Mestres C,Hounhouigan J,et al.Biochemical origin of browning during the processing of fresh yam(Dioscorea spp.)into dried product[J].J Agric Food Chem,2005,53(7):2552-2557.
[9]叶梅.植物组织褐变的研究进展[J].重庆工商大学学报:自然科学版,2005,22(4):326-329,381.
[10]He Q,Luo Y G.Enzymatic browning and its control in fresh-cut produce[J].Stewart Postharvest Review,2007,3(6):1-7.
[11]刘欣.食品酶学[M].北京:中国轻工业出版社,2011.
[12]Liang L,Cao S,Xu Y,et al.Oxidation of(-)-epicatechin is a precursor of litchi pericarp enzymatic browning[J].Food Chemistry,2010,118(3):508-511.
[13]温文旭.丝瓜褐变过程酚类物质的分析与研究[D].福建:福建农林大学,2017.
[14]马跃,胡文忠,程双,等.鲜切对果蔬生理生化的影响及其调控方法[J].食品工业科技,2010,31(2):338-341.
[15]闵婷,谢君,郑梦林,等.果蔬采后酶促褐变的机制及控制技术研究进展[J].江苏农业科学,2016,44(1):273-276.
[16]王礼群,刘硕,杨春贤,等.鲜切甘薯不同部位褐变机理差异[J].食品科学,2018,39(1):285-290.
[17]Nishimum M,Fukuda C,Murata M.Cloning and some properties of Japanese pear(Pyrus pyrifolia)polyphenol oxldase and changes in browning potential during fruit maturation[J].Journal of the Science of Food and Agriculture,2003,83:1156-1162.
[18]张跃进,郝晓燕,梁宗锁,等.莲藕多酚氧化酶基因(PPO)的克隆与表达分析[J].农业生物技术学报,2011,19(4):634-641.
[19]Wang J B,Liu B H,Xiao Q,et al.Cloning and expression analysis of litchi(Litchi chinensis Sonn.)polyphenol oxidase gene and relation-ship with postharvest pericarp browning[J].Plos One,2014,9(4):e93982.
[20]田奇琳,林玉玲,郑庆游,等.龙眼DlPPO1基因的克隆及其表达调控分析[J].西北植物学报,2016,36(6):1098-1104.
[21]Serrano Martinez A,Fortea M I,del Amor F M,et al.Kinetic characterisation and thermal inactivation study of partially purified red pepper(Capsicum annuum L.)peroxidase[J].Food Chemistry,2008,107(1):193-199.
[22]Serrano Martinez A,Venkatachalam K,Meenune M.Changes in physiochenmical quality and browing related enzyme activity of longkong fruit during four different weeks of on tree maturation[J].Food Chemisty,2012,131:1437-1442.
[23]庞伟,徐抗震,宋纪蓉.苹果多酚结构及其褐变进展[J].四川食品与发酵,2006,42(2):10-13.
[24]Lamikanra O,Watson M A.Cantaloupe melon peroxidase:And effects of food additives on activity[J].Die Nahrung,2000,44:168-172.
[25]张莉,陈乃富.苔干多酚氧化酶的酶学特性研究[J].食品工业科技,2011(12):200-202.
[26]陈乃富.苔干加工过程中控制酶促褐变的热处理法工艺条件[J].食品与发酵工业,2004,30(8):30-34.
[27]段体恩,陈乃富.苔干的栽培与加工[J].安徽农学通报,2004,10(6):49.
[28]杨敏.涡阳秋苔干栽培加工技术[J].小康生活,2005(8):33.
[29]肖芳,刘春娟.食品理化检验技术[M].北京:中国质检出版社,中国标准出版社,2017.
[30]谭谊谈,曾凯芳.1-MCP处理对鲜切芋艿褐变的影响[J].食品科学,2014,35(2):305-309.
[31]张立华,杨雪梅,张元湖.微波处理对货架期石榴品质的影响[J].食品科学,2010,31(4):268-271.
[32]冯立娟,尹燕雷,杨雪梅,等.不同石榴品种果皮褐变及其相关酶活性分析[J].果树学报,2017,34(3):354-362.
[33]印芳,葛红,彭克勤,等.蝴蝶兰组培褐变与酚酸类物质及相关酶活性的关系[J].中国农业科学,2008,41(7):2197-2203.
[34]万瑾瑾,孙萍,刘旭海.鲜麻山药酚类物质酶促褐变的研究[J].食品研宄与开发,2012,33(7):44-47.
[35]邹丽红.梨果肉酶促褐变机理研究[D].保定:河北农业大学,2012.
[36]胡增辉,杨迪,沈应柏.不同损伤形式诱导合作杨叶片中酚类物质含量的差异[J].西北植物学报,2009,29(2):332-337.
[37]吴耕西,周宏伟,汪建民.鸭梨酶促褐变的生化体制及底物鉴定[J].园艺学报,1999,14(1):34-39.
[38]高路,李新华.紫甘薯贮藏期间多酚氧化酶活性及褐变强大变化的研究[J].食品科学,2008,29(6):424-428.
[39]刘野,张超,赵晓燕,等.高压二氧化碳抑制西瓜汁褐变的试验[J].农业工程学报,2010,26(8):373-378.
[40]蒋益虹.百合褐变与多酚氧化酶和过氧化物酶活性关系的研究[J].浙江大学学报:农业与生命科学版,2003,9(5):518-522.