大蕉后熟期的褐变相关性及褐变底物鉴定

doi:10.7506/spkx1002-6630-201204058

食品科学 ›› 2012, Vol. 33 ›› Issue (4): 271-275.doi: 10.7506/spkx1002-6630-201204058

大蕉后熟期的褐变相关性及褐变底物鉴定

白永亮，余铭，袁根良，杜冰，鲁旺旺，黄守耀，杨公明

华南农业大学食品学院

出版日期:2012-02-25 发布日期:2012-02-14
基金资助:
粤港关键领域重点突破项目(200849861007)；东莞市科技计划项目(200910810100600)；广东省农业公关计划项目(2009B020201011)

Correlations between Browning Degree and PPO or POD Activity of Dajiao Banana (Musa paradisiaca ABB cv. Dajiao) and Preliminary Identification of Browning Substrates during Postharvest Ripening

BAI Yong-liang，YU Ming，YUAN Gen-liang，DU Bing，LU Wang-wang，HUANG Shou-yao，YANG Gong-ming

College of Food Science, South China Agricultural University, Guangzhou 510642, China

Online:2012-02-25 Published:2012-02-14

摘要/Abstract

摘要： 以粉蕉和香牙蕉为对照，观察大蕉后熟过程中褐变度、多酚氧化酶和过氧化物酶的变化规律，同时考察大蕉总酚和游离酚含量分别在大蕉褐变过程中起的作用。结果表明：三种香蕉在后熟过程中，褐变度均呈逐渐增长趋势，在储藏13d后，粉蕉与香牙蕉的褐变速率明显高于大蕉，说明大蕉更适合于作为深加工的原料。在储藏13d后，大蕉的多酚氧化酶和过氧化物酶比活力均比较低，游离酚含量也比较低，但总酚含量较高，最终导致褐变速率较慢，说明大蕉的褐变度同多酚氧化酶和过氧化物酶有一定的相关性，大蕉的褐变速率与游离酚的含量呈负相关。对褐变度与多酚氧化酶和过氧化物酶进行相关性分析，大蕉后熟过程中的褐变度与多酚氧化酶和过氧化物酶的相关性(R2值)分别为0.8789和0.9240，说明大蕉后熟过程中的褐变潜力与多酚氧化酶和过氧化物酶密切相关；通过紫外-可见吸收光谱扫描和高效液相色谱分析等方法初步鉴定，大蕉的褐变底物主要为没食子酸和表儿茶素。

关键词: 大蕉, 多酚氧化酶, 过氧化物酶, 褐变底物

Abstract: The variation regularity of browning degree (BD), polyphenol oxidase (PPO) and peroxidase (POD) of Dajiao banana (Musa paradisiaca ABB cv. Dajiao) was observed and compared with other two banana varieties, Fenjiao and Cavendish. Meanwhile, the role of total and free phenol contents in the browning of Dajiao banana was investigated. BD indicated a progressively increasing trend in the three varieties of banana during postharvest ripening, and Fenjiao and Cavendish browned significantly faster than Dajian after the 13th day of storage, suggesting that Dajiao was more suitable for deep processing. In addition, Dajiao exhibited low PPO and POD activities and low free phenol content but high total phenol content and consequently browned slowly, demonstrating an association between the BD and PPO or POD activities and a negative correlation between the browning rate and free phenol content of Dajiao. The correlation coefficients between BD and PPO or POD activities were 0.8789 and 0.9240, respectively. Thus, there is a close correlation between the browning potential and PPO or POD activities of Dajiao. The main browning substrates in Dajiao were gallic acid and epicatechin as preliminarily identified using UV-VIS absorption spectroscopy and HPLC.

Key words: Dajiao, polyphenol oxidase, peroxidase, browning substrate

中图分类号:

TS201.2

白永亮，余铭，袁根良，杜冰，鲁旺旺，黄守耀，杨公明. 大蕉后熟期的褐变相关性及褐变底物鉴定[J]. 食品科学, 2012, 33(4): 271-275.

BAI Yong-liang，YU Ming，YUAN Gen-liang，DU Bing，LU Wang-wang，HUANG Shou-yao，YANG Gong-ming. Correlations between Browning Degree and PPO or POD Activity of Dajiao Banana (Musa paradisiaca ABB cv. Dajiao) and Preliminary Identification of Browning Substrates during Postharvest Ripening[J]. FOOD SCIENCE, 2012, 33(4): 271-275.

[1]	李彩云，李洁，严守雷，王清章. 果蔬酶促褐变机理的研究进展[J]. 食品科学, 2021, 42(9): 283-292.
[2]	周雅琪，黄佳茵，陈美玉，葛雨珺，李苑，胡亚芹. 亚牛磺酸对南美白对虾多酚氧化酶活性及酶构象的影响[J]. 食品科学, 2021, 42(4): 100-106.
[3]	崔晓颖，彭新颜，贺红军，张敏，张晓彤. 芋头多酚氧化酶的分离纯化与酶学特性[J]. 食品科学, 2021, 42(12): 107-115.
[4]	王馨雨，杨绿竹，王婷，王蓉蓉，刘洁，单杨，张群，丁胜华. 植物多酚氧化酶的生理功能、分离纯化及酶促褐变控制的研究进展[J]. 食品科学, 2020, 41(9): 222-237.
[5]	刘宸，冯鑫欢，豆智华，安淑静，刘梦娇，侯志梅，杨洁. 新疆双峰驼乳对链脲佐菌素诱导的糖尿病小鼠肝脏的保护作用[J]. 食品科学, 2020, 41(9): 74-80.
[6]	顾赛麒，戴王力，鲍嵘斌，陈园，周绪霞，丁玉庭,. 煮制工艺对中国对虾品质的影响[J]. 食品科学, 2020, 41(2): 276-283.
[7]	刘延照，李想，刘功继，李洁，严守雷. 辣根过氧化物酶催化阿魏酸交联果胶物化特性[J]. 食品科学, 2020, 41(14): 9-14.
[8]	付静，江和源，张建勇，施莉婷，王伟伟. 外源多酚氧化酶催化合成儿茶素二聚体氧化产物的研究进展[J]. 食品科学, 2019, 40(7): 274-280.
[9]	周宇芳，胡建坤，郝云彬，相兴伟，杨会成，郑斌，肖金星. 4-HR与抗坏血酸对中华管鞭虾多酚氧化酶的抑制动力学模拟分析[J]. 食品科学, 2019, 40(4): 69-74.
[10]	彭博，李炳娟，关文强，林琼. 双孢蘑菇转录组测序及褐变相关基因的挖掘[J]. 食品科学, 2019, 40(2): 126-132.
[11]	尚海涛，宣晓婷，崔燕，林旭东，俞静芬，凌建刚. 超高压激活鲜榨梨汁多酚氧化酶的酶学特性[J]. 食品科学, 2019, 40(19): 149-155.
[12]	王淑娟，刘程，方水琴，田亚晨，董庆利，王翔，许东坡，刘箐,. 基于钴金属有机骨架材料（ZIF-67）催化性能的牛奶中大肠杆菌O157:H7快速定量检测[J]. 食品科学, 2019, 40(18): 323-328.
[13]	徐冬颖，顾思彤，周福慧，陈晨，姜爱丽，胡文忠. 纳他霉素处理对鲜切双孢菇褐变的抑制机理[J]. 食品科学, 2019, 40(17): 255-262.
[14]	孙江萍，赵莉，俞文英，谢晶，潘迎捷，赵勇. 酸性电解水对南美白对虾中多酚氧化酶活性的影响[J]. 食品科学, 2018, 39(9): 7-12.
[15]	方菲，陈惠敏，汪少芸. 鲷鱼鳞多肽-木糖美拉德反应产物的制备、结构与功能[J]. 食品科学, 2018, 39(8): 182-190.

大蕉后熟期的褐变相关性及褐变底物鉴定

Correlations between Browning Degree and PPO or POD Activity of Dajiao Banana (Musa paradisiaca ABB cv. Dajiao) and Preliminary Identification of Browning Substrates during Postharvest Ripening

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价