鲜切山药酶促褐变机理的研究

摘要/Abstract

摘要： 本文研究了鲜切山药在贮藏期间BD及有关成分的变化,分析测定了鲜切山药多酚氧化酶(PPO)的酶学特性,利用薄层层析、HPLC及紫外吸收光谱鉴定引起酶促褐变的主要底物。结果表明:鲜切山药在贮藏过程中PPO活性和游离酚含量呈同步性变化且达显著相关(r=0.9964),表明褐变主要是酚类发生的酶促氧化。鲜切山药PPO的最适反应温度为45℃,最适反应pH为5.0和6.8;PPO与不同底物结合能力的强弱依次为绿原酸>儿茶酚>酪氨酸>焦性没食子酸>愈创木酚>苯酚;化学抑制剂NaHSO3、EDTA-2Na、Zn(Ac)2、CA、VC、L-Cys、NaCl均有不同程度的抑制作用,尤以NaHSO3的抑制作用明显;引起酶促褐变的主要底物是绿原酸。

关键词: 鲜切山药, 酶学特性, 褐变底物

Abstract: The relationship between browning degree (BD)and relative ingredients in fresh-cut yams was analyzed during storageperiod. The characteristice of polyphenol oxidase enzyme (PPO) were assayed.The main browning substrate which led to enzymaticbrowning in fresh-cut yams was identified by thin-layer chromatography, HPLC and absorption spectrum. The results were:Thechanges of PPO activity and free phenol concentration in fresh-cut yams during storage were simultaneous and significantly related.This result indicated that the browning in fresh-cut yams was mainly due to the oxidation of phenols.The optimal temperature forfresh-cut yams was mainly due to the oxidation of phenols. The optimal temperature for fresh-cut yam PPO was 45℃,and theoptimal pH was 5.0 or 6.8. The capability of the PPO combining with various substrates was in the following order: chlorgenic acid>catechol> tyrosine>pyrogallol>pyrogallic acid> guaiacol> benophenol.The PPO activity could be inhibited by NaHSO3,EDTA-2Na,Zn(Ac)2,VC,L-Cys and NaCl at varying degrees.Among the inhibitors,NaHSO3 was the most effective,and its inhibition levelcould reach 92%.The main substrate identified for enzymatic browning in yam was chlorgenic acid.

Key words: fresh-cut yams, PPO characteristics, browning substrates

郁志芳, 彭贵霞, 夏志华, 康若祎. 鲜切山药酶促褐变机理的研究[J]. 食品科学, 2003, 24(5): 44-49.

YU Zhi-Fang, PENG Gui-Xia, XIA Zhi-Hua, KANG Ruo-Yi. Studies on Enzymatic Browning Mechanism of Fresh-cut Yams[J]. FOOD SCIENCE, 2003, 24(5): 44-49.

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鲜切山药酶促褐变机理的研究

Studies on Enzymatic Browning Mechanism of Fresh-cut Yams

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