光甘草定对鲜切马铃薯酶促褐变的影响

doi:10.7506/spkx1002-6630-20250804-028

食品科学 ›› 2026, Vol. 47 ›› Issue (2): 279-289.doi: 10.7506/spkx1002-6630-20250804-028

光甘草定对鲜切马铃薯酶促褐变的影响

邓孟胜，孙文奥，谢灵鸿，欧团魁，冯良杰，张杰

（四川轻化工大学食品与酿酒工程学院，四川宜宾 644000）

出版日期:2026-01-25 发布日期:2026-02-05
基金资助:
四川轻化工大学研究生创新基金项目（Y2024191；Y2025052）

Effect of Glabridin on Enzymatic Browning of Fresh-Cut Potatoes

DENG Mengsheng, SUN Wen’ao, XIE Linghong, OU Tuankui, FENG Liangjie, ZHANG Jie

(School of Food and Liquor Engineering, Sichuan University of Science & Engineering, Yibin 644000, China)

Online:2026-01-25 Published:2026-02-05

摘要/Abstract

摘要： 为探究光甘草定对鲜切马铃薯褐变的影响，采用100 μmol/L光甘草定处理马铃薯片并分析其色泽品质，通过理化分析、非靶向代谢组学等技术揭示光甘草定抑制马铃薯褐变的作用机制。结果表明，光甘草定处理能够延缓鲜切马铃薯酶促褐变2 d，光甘草定通过螯合多酚氧化酶活性中心铜离子使其活性下调10.03%～14.82%，减少酚类的利用，处理组总酚最终水平比对照组高82.29 mg/g，相应地可溶性醌含量减少8.60%～21.91%；光甘草定增强了过氧化物酶、超氧化物歧化酶、抗坏血酸过氧化物酶、过氧化氢酶活性，其中以过氧化物酶、过氧化氢酶活性最高，分别提高了13.80%～37.13%、36.92%～139.55%，光甘草定处理鲜切马铃薯中1,1-二苯基-2-三硝基苯肼自由基清除能力较对照组上升11.63%～41.88%，而过氧化氢水平仅为对照组的17.35%～93.75%，并抑制了细胞膜相对电导率的上升，最终相对电导率比对照组低114.33 μS/cm，丙二醛含量也较对照减少12.95%～22.93%；非靶向代谢组学分析表明，光甘草定处理导致褐变过程中96 个物质代谢显著变化，上调57 个代谢物，下调39 个代谢物，主要富集次生代谢、嘌呤与嘧啶代谢、ABC转运体、苯丙氨酸合成等路径。综上，光甘草定通过调控酚类代谢、抗氧化能力、细胞膜完整性以及关键物质代谢进而抑制鲜切马铃薯褐变，本研究可为将天然的光甘草定应用于马铃薯酶促褐变控制提供理论支撑。

关键词: 马铃薯；酶促褐变；光甘草定；抗氧化；代谢组学

Abstract: To elucidate the impact of glabridin on browning in fresh-cut potatoes, the effect of treatment with 100 μmol/L glabridin on the color quality of potato slices was examined. The inhibitory mechanism of glabridin on browning in potatoes was revealed through physicochemical analysis and non-targeted metabolomics. The results showed that glabridin delayed enzymatic browning of fresh-cut potatoes for 2 days. By chelating copper ions from the active center of polyphenol oxidase (PPO), glabridin down-regulated its activity by 10.03%–14.82%, reducing total phenolic utilization; the final total phenolic level was 82.29 mg/g higher and the soluble quinone level was 8.60%–21.91% lower in the treatment group than in the control group. Glabridin enhanced the activities of peroxidase (POD), superoxide dismutase (SOD), ascorbate peroxidase (APX), and catalase (CAT), with the most pronounced effect being on POD and CAT, which were increased by 13.80%–37.13% and 36.92%–139.55%, respectively. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity in fresh-cut potatoes treated with glabridin increased by 11.63%–41.88% compared with the control group, while hydrogen peroxide levels were only 17.35%–93.75% of the control group. Glabridin inhibited the rise in relative electrolytic leakage, and reduced final relative conductivity by 114.33 μS/cm and the content of malondialdehyde (MDA) by 12.95%–22.93% compared with the control group. Non-targeted metabolomics analysis showed that glabridin induced significant changes in 96 metabolites (57 upregulated and 39 downregulated) during potato browning, mainly enriched in secondary metabolism, purine and pyrimidine metabolism, ABC transporter, phenylalanine synthesis. Together, glabridin inhibits browning of fresh-cut potatoes by regulating phenolic metabolism, antioxidant capacity, cell membrane integrity and the accumulation of key metabolites, which provides theoretical support for the application of natural glabridin to control enzymatic browning of potatoes.

Key words: potato; enzymatic browning; glabridin; antioxidant; metabolomics

中图分类号:

TS215

邓孟胜，孙文奥，谢灵鸿，欧团魁，冯良杰，张杰. 光甘草定对鲜切马铃薯酶促褐变的影响[J]. 食品科学, 2026, 47(2): 279-289.

DENG Mengsheng, SUN Wen’ao, XIE Linghong, OU Tuankui, FENG Liangjie, ZHANG Jie. Effect of Glabridin on Enzymatic Browning of Fresh-Cut Potatoes[J]. FOOD SCIENCE, 2026, 47(2): 279-289.

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光甘草定对鲜切马铃薯酶促褐变的影响

Effect of Glabridin on Enzymatic Browning of Fresh-Cut Potatoes

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