| 氧化白藜芦醇对鲜切苹果及果汁褐变的影响 |
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| 引用本文： | 陈春,黎家妍,黄泽鹏,孟祥春,邹永.氧化白藜芦醇对鲜切苹果及果汁褐变的影响[J].食品工业科技,2019,40(20):285-289,295. |
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| 作者姓名： | 陈春 黎家妍 黄泽鹏 孟祥春 邹永 |
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| 作者单位： | 1. 中山大学药学院, 广东广州 510006;2. 广东省农业科学院果树研究所, 农业部南亚热带果树生物学与遗传资源利用重点实验室, 广东广州 510640 |
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| 基金项目： | 广东省自然科学基金重点项目(2016A0303110033)中山市引进创新科研团队项目(2015-224)。广州市科技计划项目(201505041557046) |
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| 摘 要： | 为研究氧化白藜芦醇(oxyresveratrol,OXY)对苹果褐变的抑制作用,采用不同浓度的OXY对鲜切苹果、苹果汁进行处理,探讨在不同储藏阶段切片色度和果汁褐变度变化情况及OXY对苹果汁内多酚氧化酶(polyphenol oxidase,PPO)和过氧化物酶(peroxidase,POD)活性的影响。结果表明:OXY可改善苹果切片的感官品质,显著延缓切片L*值的降低(P<0.05),抑制a*、b*、ΔE值的升高(P<0.05)。同时,OXY还能显著降低苹果汁褐变度(P<0.05),显著抑制苹果汁内PPO和POD活性(P<0.05)。综上,OXY能有效抑制鲜切苹果片及苹果汁褐变,其作用机制可能是通过抑制苹果内PPO和POD活性实现。
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| 关 键 词： | 鲜切苹果 果汁 氧化白藜芦醇 褐变 多酚氧化酶 过氧化物酶 |
| 收稿时间： | 2019-01-28 |
Effects of Oxyresveratrol on Browning of Fresh-cut Apples and Apple Juice |
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| CHEN Chun,LI Jia-yan,HUANG Ze-peng,MENG Xiang-chun,ZOU Yong.Effects of Oxyresveratrol on Browning of Fresh-cut Apples and Apple Juice[J].Science and Technology of Food Industry,2019,40(20):285-289,295. |
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| Authors: | CHEN Chun LI Jia-yan HUANG Ze-peng MENG Xiang-chun ZOU Yong |
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| Affiliation: | 1. School of Pharmaceutical Sciences, Sun Yat-sen University, Guangzhou 510006, China;2. Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture, Fruit Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China |
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| Abstract: | To investigate the inhibiting effects of oxyresveratrol(OXY)on browning of apples,in this study,fresh-cut apples and apple juice were treated with different concentration of OXY. The study probed the influence of OXY on development of chrominance of fresh-cut apples and browning degree of apple juice in different storage stages,and the effects of OXY on activity of polyphenol oxidase(PPO)and peroxidase(POD)in apple juice. The results showed that,OXY improved visual quality of fresh-cut apples,significantly delayed the decrease of value of L* in slices(P<0.05),and inhibited the increasing of a*,b*,and ΔE(P<0.05). The OXY also significantly reduced the browning degree of apple juice to achieve the preservation effect(P<0.05)and significantly inhibited the activity of PPO and POD in apple juice(P<0.05). In general,the present results demonstrated that OXY was effective in retarding browning of fresh-cut apples and apple juice. The mechanism of preservation of OXY might be achieved by inhibiting the activity of PPO and POD in apple juice. |
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