超高压处理对紫甘薯中多酚氧化酶活性的影响

摘要/Abstract

摘要： 以济薯18号为原料，研究超高压结合温度处理对紫薯多酚氧化酶(PPO)活力的影响。实验压力范围100～600MPa，温度20～60℃。结果表明：在温度30℃、保压时间10min的条件下，压力在100～600MPa范围内，500MPa时紫薯多酚氧化酶的活力最高，并且高于自然酶活力；在600MPa压力下，当温度小于30℃时，酶活力随温度上升而升高，大于30℃时，随温度升高酶活力下降。另外，酶活力随保压时间的延长而减小；但在300MPa时，前20min酶活力随保压时间延长而降低，20～50min内随时间延长而升高。因此，紫薯多酚氧化酶具有较好的耐压性。对紫薯进行温度、压力、保压时间的L9(34)正交试验结果表明：在600MPa、65℃条件下处理35min后，PPO活性最弱，抑制效果最佳。

关键词: 超高压, 紫甘薯, 多酚氧化酶

Abstract: Purple sweet potato Jishu 18 was used to investigate the effect of combined ultra high pressure (UHP, 100—600 MPa) and heat (20—60 ℃) treatment on polyphenol oxidase (PPO) activity in purple sweet potato. The results showed that in the investigated range of pressure, UHP treatment at 500 MPa and 30 ℃ for 10 min resulted in maximum PPO activity in Jishu 18, exceeding the pre-treatment activity level. When the UHP pressure was 600 MPa, PPO activity in Jishu 18 indicated an upward trend with increasing temperature up to 30 ℃, followed by a decline at higher temperature. Moreover, a decreasing trend was found with prolonged pressure holding time. PPO activity decreased gradually during the first 20 min of UHP treatment at 300 MPa, but increased during the subsequent 30 min. Consequently, PPO activity is tolerant to high pressure. The results of orthogonal array design experiments revealed that treatment at 600 MPa and 65 ℃ for 35 min had the best inhibitory effect on PPO activity in purple sweet potato.

Key words: ultra-high pressure, purple sweet potato, polyphenol oxidase

中图分类号:

TS205.9

刘军伟，胡志和﹡. 超高压处理对紫甘薯中多酚氧化酶活性的影响[J]. 食品科学, 2012, 33(15): 262-265.

参考文献

[1]陆国权. 甘薯品质性状的基因型与环境效应研究[M]. 北京:气象出版社, 2003, 8.
[2]卢立真, 张雨青. 紫甘薯花色苷对老龄小鼠的抗氧化作用[J]. 安徽农业科学, 2010, 38(13): 6916-6917, 6920.
[3]須田郁夫. 健康機能性を活用した甘しょと大豆の高付加価値化[J]. 九州農業研究, 2001, (63): 29-34.
[4]SUDA I, OKI T, MASUDA M, et al. Physiological functionality of purple-fleshed sweet potatoes containing anthocyanins and their utilization in foods [J]. Japan Agricultural Research Quarterly, 2003, 37(3): 167-173.
[5]区子弁, 王丽娟, 王琴, 等. 紫甘薯花色苷体外清除自由基的研究[J]. 食品工程技, 2010, (1): 110-112.
[6]唐传核, 彭志英. 类黄酮的最新研究进展(Ⅲ): 吸收、代谢及排泄[J]. 中国食品添加剂, 2002, (2): 14-21.
[7]DI CARLO G. Flavonoids: old and new aspects of a class of natural therapeutic drugs [J]. Life Science, 1999, 65(4): 337-353.
[8]王关林, 岳静, 苏冬霞, 等. 甘薯花青苷花色苷的抗氧化活性及抑肿瘤作用研究[N]. 营养学报, 2006, 28(1): 71-74.
[9]曹东旭, 董海叶, 李妍, 等. 紫甘薯花色苷对人肝癌细胞HepG2的作用[N]. 天津科技大学学报, 2011, 26(2): 9-12.
[10]MATSUI T, EBUCHI S, KOBAYASHI M, et al. Anti-hyperglycemic effect of diacylated anthocyanin derived from Ipomoea batatas cultivar Ayamurasaki can be achieved through the α-glucosidase inhibitory action[J]. Journal of Agricultural and Food Chemistry, 2002, 50(25): 7244-7248.
[11]马淑青, 吕晓玲, 范辉. 紫甘薯花色苷对糖尿病大鼠血糖和血脂的影响[N]. 营养学报, 2010, 32(1): 88-90.
[12]胡志和, 张然嬉, 冯永强, 等. 提取紫甘薯淀粉的副产物对SHR血压的影响[J]. 食品科学, 2010, 31(21): 361-164.
[13]YONG P H, JAE H C, HYO J Y, et al. Anthocyanins from purple sweet potato attenuate dimethylnitrosamine-induced liver injury in rats by inducing Nrf2-mediated antioxidant enzymes and reducing COX-2 and iNOS expression[J].Food and Chemical Toxicology, 2011, (49): 93-99.
[14]JAE H C, YONG P H, BONG H P, et al. Anthocyanins isolated from the purple-?eshed sweet potato attenuate the proliferation of hepatic stellate cells by blocking the PDGF receptor [J]. Environmental toxicology and pharmacology, 2011, (31): 212-219.
[15]ZHANG Zifeng, FAN Shaohua, ZHENG Yuanlin, et al. Purple sweet potato color attenuates oxidative stress and in?ammatory response induced by D-galactose in mouse liver [J]. Food and Chemical Toxicology, 2009, (47): 496-501.
[16]YONG P H, JAE H C, JUN M C, et al. Protective mechanisms of anthocyanins from purple sweet potato against tert-butyl hydroperoxide-induced hepatotoxicity[J]. Food and Chemical Toxicology, 2011, 49(9): 2081-2089.
[17]ZHANG Zifeng, LU Jun, ZHENG Yuanlin, et al. Purple sweet potato color protects mouse liver against D-galactose-induced apoptosis via inhibiting caspase-3 activation and enhancing PI3K/Akt pathway [J]. Food and Chemical Toxicology, 2010, (48): 2500-2507.
[18]李忠光, 龚明. 植物多酚氧化酶活性测定方法的改进[N]. 云南师范大学学报, 2005, 25(1): 44-45.
[19]姜绍通, 罗志刚, 潘丽军, 等. 甘薯中多酚氧化酶活性的测定及褐变控制[J]. 食品科学,2001, 22(3): 19-22.
[20]袁根良, 杨公明, 余铭, 等. 超高压处理对香蕉果肉多酚氧化酶和过氧化物酶活性抑制的研究[J]. 食品科学, 2010, 31(10): 64-68.
[21]曾庆梅, 潘见, 谢慧, 等. 超高压处理对多酚氧化酶活性的影响[J]. 高压物理学报, 2004, 18(2): 144-148.
[22]韩永斌, 刘桂林, 冯莉, 等. 超高压和酶抑制剂对山药泥中多酚氧化酶活性的影响[J]. 食品科学, 2005, 26(5): 111-115.
[23]HENDRICKX M, LUDIKHUYZE L, VANDEN B I, et al. Effects of High Pressure on Enzymes Related to Food Quality [J]. Trends in Food Science and Technology, 1998, 9: 197-203.