乙醇冷藏处理对鲜切马铃薯酶促褐变的抑制及其机理研究
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摘要
以鲜切马铃薯为原料,研究了乙醇处理对其多酚氧化酶(PPO)活性、过氧化物酶(POD)活性、褐变指数(BI)和丙二醛(MDA)含量的影响,以及酶促褐变底物L-酪氨酸和L-多巴的紫外和红外光谱图的变化来研究乙醇处理对鲜切马铃薯酶促褐变抑制机理。结果表明,分别用4%、5%、6%体积分数的乙醇溶液处理后的鲜切马铃薯在贮藏过程中,PPO活性、POD活性、BI值和MDA含量均低于对照组,且5%体积分数的乙醇溶液处理对酶促褐变的抑制效果最优;通过酶促褐变底物的紫外及红外光谱图可知,乙醇溶液处理对马铃薯酶促褐变的底物的结构没有产生影响,由此可知,乙醇溶液是通过抑制PPO、POD等相关酶的活性来抑制鲜切马铃薯的酶促褐变。
Fresh cut potatoes were used as raw material to investigate the effects of ethanol treatment on polyphenol oxidase(PPO)activity,peroxidase(POD)activity,browning index(BI)value and malondialdehyde(MDA)content. The mechanism of ethanol treatment on enzymatic browning of fresh-cut potatoes were investigated by measuring the changes in the ultraviolet and infrared spectra of the enzymatic browning substrates L-tyrosine and L-dopa. Results showed that PPO activity,POD activity,BI value and MDA content of fresh-cut potatoes treated with 4%,5%,6% ethanol solution were lower than that of the control group;and 5% ethanol treatment had the best inhibitory effect on enzymatic browning during the whole storage period. The ethanol treatment had no effect on the substrate structure of potato enzymatic browning according to ultraviolet and infrared spectrum. It indicated that the inhibition of enzymatic browning was due to the inhibition of enzyme activity,such as PPO and POD.
Fresh cut potatoes were used as raw material to investigate the effects of ethanol treatment on polyphenol oxidase(PPO)activity,peroxidase(POD)activity,browning index(BI)value and malondialdehyde(MDA)content. The mechanism of ethanol treatment on enzymatic browning of fresh-cut potatoes were investigated by measuring the changes in the ultraviolet and infrared spectra of the enzymatic browning substrates L-tyrosine and L-dopa. Results showed that PPO activity,POD activity,BI value and MDA content of fresh-cut potatoes treated with 4%,5%,6% ethanol solution were lower than that of the control group;and 5% ethanol treatment had the best inhibitory effect on enzymatic browning during the whole storage period. The ethanol treatment had no effect on the substrate structure of potato enzymatic browning according to ultraviolet and infrared spectrum. It indicated that the inhibition of enzymatic browning was due to the inhibition of enzyme activity,such as PPO and POD.
引文
[1]王静.细胞区室化功能破坏导致的果蔬酶促褐变机理及控制方法[J].陕西农业科学,2014,60(8):62-65.
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[9]Teoh L S,Lasekan O,Adzahan N M and Hashim N.The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices.Journal of Food Science and Technology,2016(53):30-35.
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[11]Herppich W B,HuyskensKS and Hassenberg K.Impact of ethanoltreatment on physiological and microbiological properties of fresh whiteasparagus(Asparagus officinalis L.)spears.LWT-Food Science and Technology,2014(57):156-164.
[12]Toivonen P M A and Brummell D A.Biochemical bases of appearance andtexture changes in fresh-cut fruit and vegetables.Postharvest Biology andTechnology,2008(48):1-14.
[13]Hu W,Jiang A,Tian M,et al.Effect of ethanol treatment onphysiological and quality attributes of fresh-cut eggplant.Journal of the Science of Food and Agriculture,2010(90):1323-1326.
[14]杨明冠,朱传合.超声处理抑制鲜切马铃薯酶促褐变的机理研究[J].农产品加工,2016(3):1-5.
[2]Dao T and Dantigny P.Control of food spoilage fungi by ethanol[J].Food control,2011(22):360-368.
[3]Homaida M A,Yan S L and Yang H.Effects of ethanol treatment on inhibiting fresh-cut sugarcane enzymatic browning and microbial growth.LWT-Food Science and Technology,2017(77):8-14.
[4]Gao J,Luo Y G,Turner E and Zhu Y Q.Mild concentration of ethanol in combination with ascorbic acidinhibits browning and maintains quality of fresh-cut lotus root.Postharvest Biology and Technology,2017(128):169-177.
[5]Yan S L,Luo Y G,Zhou B and Ingram D T.Dual effectiveness of ascorbic acid and ethanol combined treatment to inhibit browning and inactivate pathogens on fresh-cut apples.LWT-Food Science and Technology,2017(80):311-320.
[6]Ali H M,El G,Ahmed M,et al.The role of various amino acids in enzymatic browning process in potato tubers,and identifying the browning products.Food Chemistry,2016(192):879-885.
[7]Gao H,Chai H K,Cheng N and Cao W.Effects of24-epibrassinolide on enzymatic browning and antioxidant activity of fresh-cut lotus root slices.Food Chemistry,2017(217):45-51.
[8]Zhang S Y,Yu Y W,Xiao C L,et al.Effect of carbon monoxide on browning of fresh-cut lotus root slice in relation to phenolic metabolism.LWT-Food Science and Technology,2013(53):555-559.
[9]Teoh L S,Lasekan O,Adzahan N M and Hashim N.The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices.Journal of Food Science and Technology,2016(53):30-35.
[10]Hu W,Jiang A,Tian M,et al.Effect of ethanol treatment on physiological and quality attributes of fresh-cut eggplant.Journal of the Science of Food and Agriculture,2010(90):1323-1326.
[11]Herppich W B,HuyskensKS and Hassenberg K.Impact of ethanoltreatment on physiological and microbiological properties of fresh whiteasparagus(Asparagus officinalis L.)spears.LWT-Food Science and Technology,2014(57):156-164.
[12]Toivonen P M A and Brummell D A.Biochemical bases of appearance andtexture changes in fresh-cut fruit and vegetables.Postharvest Biology andTechnology,2008(48):1-14.
[13]Hu W,Jiang A,Tian M,et al.Effect of ethanol treatment onphysiological and quality attributes of fresh-cut eggplant.Journal of the Science of Food and Agriculture,2010(90):1323-1326.
[14]杨明冠,朱传合.超声处理抑制鲜切马铃薯酶促褐变的机理研究[J].农产品加工,2016(3):1-5.