干制速度对无核白葡萄酚类物质和多酚氧化酶细胞化学定位及褐变的影响
|
摘要
为了探索脱水速度对干制过程中无核白葡萄酚类物质和多酚氧化酶细胞化学定位的影响及其与褐变的关系。利用透射电镜技术观察快速和缓慢脱水过程中的无核白葡萄细胞中酚类物质和多酚氧化酶的精确定位观察及褐变指数的变化。结果表明:酚类物质主要分布于液泡中,多酚氧化酶主要分布于细胞质、叶绿体膜、线粒体膜、液泡膜、细胞膜上。缓慢脱水质量损失40%时和快速脱水质量损失60%时,液泡膜破裂,区室化作用打破,酚类物质流出,与多酚氧化酶反应引起褐变,褐变指数上升,表明无核白葡萄褐变与细胞区室化作用相关。与缓慢脱水相比,快速脱水的无核白葡萄能更好的保持细胞完整性,降低褐变程度。研究结果为快速脱水技术在无核白葡萄干制中的应用提供理论依据。
In order to explore effect of drying rate on cytochemical localization of phenolic substance and polyphenol oxidase and the relationship for browning in Thompson seedless grape.Transmission electron microscopy was used to observe the precise position of phenolics and polyphenol oxidase and browning index of Thompson seedless grape under both rapid and slow modes.The results showed that phenols were distributed in vacuoles and polyphenol oxidase was distributed in cytoplasm,chloroplast membrane,mitochondrial membrane,tonoplast membrane and cell membrane.When the mass loss of slow dehydration was 40% and the mass loss of rapid dehydration was 60%,the outflow of phenols and brown reaction with polyphenol oxidase,the increase of browning index and the breaking down of compartmentalization. Compared with the slow dehydration,the rapid dehydration of non-nuclear white grapes can maintain cell integrity better,can reduce the occurrence of seedless white grapes browning better. These results can provide a theoretic reference for the application of rapid dehydration in the drying of Thompson seedless grapes.
In order to explore effect of drying rate on cytochemical localization of phenolic substance and polyphenol oxidase and the relationship for browning in Thompson seedless grape.Transmission electron microscopy was used to observe the precise position of phenolics and polyphenol oxidase and browning index of Thompson seedless grape under both rapid and slow modes.The results showed that phenols were distributed in vacuoles and polyphenol oxidase was distributed in cytoplasm,chloroplast membrane,mitochondrial membrane,tonoplast membrane and cell membrane.When the mass loss of slow dehydration was 40% and the mass loss of rapid dehydration was 60%,the outflow of phenols and brown reaction with polyphenol oxidase,the increase of browning index and the breaking down of compartmentalization. Compared with the slow dehydration,the rapid dehydration of non-nuclear white grapes can maintain cell integrity better,can reduce the occurrence of seedless white grapes browning better. These results can provide a theoretic reference for the application of rapid dehydration in the drying of Thompson seedless grapes.
引文
[1]新疆维吾尔自治区统计局.新疆统计年鉴[M].北京:中国统计出版社,2017.
[2]Min T,Xie J,Zheng M,et al.The effect of differen temperatures on browning incidence and phenol compound metabolism in fresh-cut lotus(Nelumbo nucifera,G.)root[J].Postharvest Biology&Technology,2017,123:69-76.
[3]Zhou D,Li L,Wu Y,et al.Salicylic acid inhibits enzymatic browning of fresh-cut Chinese chestnut(Castanea mollissima)by competitively inhibiting polyphenol oxidase[J].Food Chemistry,2015,171:19-25.
[4]朱文慧.无核白葡萄干在不同贮藏环境中生理生化特性的研究[D].乌鲁木齐:新疆农业大学,2016.
[5]谢乐芳,王力,李健,等果蔬褐变度的研究进展[J].内蒙古民族大学学报(自然科学版),2017,32(1):24-28.
[6]Annal,Federica T,Marino N.UV-A light treatment for controlling enzymatic browning of fresh-cut fruits[J].Innovative Food Science and Emerging Technologies,2016,34:141-147
[7]薛楚然.影响荔枝及荔枝酒酶促褐变的因素及控制研究[D].杨凌:西北农林科技大学,2015.
[8]鞠志国.莱阳荏梨细胞中多酚氧化酶的分布及其性质[J].植物生理学通讯,1989(3):33-35.
[9]Parker T L,Wang X H,Pazmi1o J,et al.Antioxidant capacity and phenolic content of grapes,sun-dried raisins,and golden raisins and their effect on ex vivo serum antioxidant capacity[J].J Agricultural Food Chemistry,2007,55(21):8472-7.
[10]鞠志国,朱广廉,曹宗冀.莱阳荏梨果实褐变与多酚氧化酶及酚类物质区域化分布的关系[J].植物生理学报,1988,14(4):356-361.
[11]许传俊,谭茹芳,陈冬茵,等.蝴蝶兰叶外植体发生褐变超微结构和酚类物质分布观察[J].北方园艺,2010(21):90-92.
[12]李桂峰.苹果果肉褐变中细胞超微结构和氧化酶活性的变化[C].Proceedings of 2010 First International Conference on Cellular,Molecular Biology,Biophysics and Bioengineering,2010.
[13]刘峰娟,冯作山,孟阳,等.脱水速度对‘无核白’葡萄果皮褐变和细胞超微结构的影响[J].食品科学,2016,37(6):220-225.
[14]刘峰娟,孟阳,白羽嘉,等.快速脱水抑制葡萄干制过程中膜脂过氧化及褐变[J].农业工程学报,2014,30(17):285-294.
[15]林河通,陈绍军,席玙芳,等.龙眼果皮微细结构的扫描电镜观察及其与果实耐贮性的关系[J].农业工程学报,2002,18(3):95-99.
[16]林河通,席玙芳,陈绍军.龙眼果实采后失水果皮褐变与活性氧及酚类代谢的关系[J].植物生理与分子生物学学报,2005,31(3):287-297.
[17]Coles J A,Pipe R K.Phenoloxidase activity in the haemolymph and haemocytes of the marine mussel Mytilus edulis[J].Fish&Shellfish Immunology,1994,4(5):337-352.
[18]孙静秋.南美白对虾五种同工酶的研究[D].上海:上海师范大学,2008.
[19]W C Mueller,A D Greenwood.The Ultrastructure of phenolic-storing cells fixed with caffeine[J].Journal of Experimental Botany,1978,29(110):757-764.
[20]Stefanowska M,Kuras'M,Kacperska A.Low temperatureinduced modifications in cell ultrastructure and localization of phenolics in winter oilseed rape(Brassica napus L.var.oleifera L.)leaves[J].Annals of Botany,2002,90(5):637-645.
[21]Sukhonthara S,Kaewka K,Theerakulkait C.Inhibitory effect of rice bran extracts and its phenolic compounds on polyphenol oxidase activity and browning in potato and apple puree[J].Food Chemistry,2016,190:922-927.
[22]刘芳.苹果膜结合态多酚氧化酶分离纯化及性质研究[D].北京:中国农业大学,2015.
[23]张利娟,师俊玲.无核白葡萄热风干燥过程中总酚与抗氧化活性的变化[J].食品科学,2013,34(5):55-59.
[2]Min T,Xie J,Zheng M,et al.The effect of differen temperatures on browning incidence and phenol compound metabolism in fresh-cut lotus(Nelumbo nucifera,G.)root[J].Postharvest Biology&Technology,2017,123:69-76.
[3]Zhou D,Li L,Wu Y,et al.Salicylic acid inhibits enzymatic browning of fresh-cut Chinese chestnut(Castanea mollissima)by competitively inhibiting polyphenol oxidase[J].Food Chemistry,2015,171:19-25.
[4]朱文慧.无核白葡萄干在不同贮藏环境中生理生化特性的研究[D].乌鲁木齐:新疆农业大学,2016.
[5]谢乐芳,王力,李健,等果蔬褐变度的研究进展[J].内蒙古民族大学学报(自然科学版),2017,32(1):24-28.
[6]Annal,Federica T,Marino N.UV-A light treatment for controlling enzymatic browning of fresh-cut fruits[J].Innovative Food Science and Emerging Technologies,2016,34:141-147
[7]薛楚然.影响荔枝及荔枝酒酶促褐变的因素及控制研究[D].杨凌:西北农林科技大学,2015.
[8]鞠志国.莱阳荏梨细胞中多酚氧化酶的分布及其性质[J].植物生理学通讯,1989(3):33-35.
[9]Parker T L,Wang X H,Pazmi1o J,et al.Antioxidant capacity and phenolic content of grapes,sun-dried raisins,and golden raisins and their effect on ex vivo serum antioxidant capacity[J].J Agricultural Food Chemistry,2007,55(21):8472-7.
[10]鞠志国,朱广廉,曹宗冀.莱阳荏梨果实褐变与多酚氧化酶及酚类物质区域化分布的关系[J].植物生理学报,1988,14(4):356-361.
[11]许传俊,谭茹芳,陈冬茵,等.蝴蝶兰叶外植体发生褐变超微结构和酚类物质分布观察[J].北方园艺,2010(21):90-92.
[12]李桂峰.苹果果肉褐变中细胞超微结构和氧化酶活性的变化[C].Proceedings of 2010 First International Conference on Cellular,Molecular Biology,Biophysics and Bioengineering,2010.
[13]刘峰娟,冯作山,孟阳,等.脱水速度对‘无核白’葡萄果皮褐变和细胞超微结构的影响[J].食品科学,2016,37(6):220-225.
[14]刘峰娟,孟阳,白羽嘉,等.快速脱水抑制葡萄干制过程中膜脂过氧化及褐变[J].农业工程学报,2014,30(17):285-294.
[15]林河通,陈绍军,席玙芳,等.龙眼果皮微细结构的扫描电镜观察及其与果实耐贮性的关系[J].农业工程学报,2002,18(3):95-99.
[16]林河通,席玙芳,陈绍军.龙眼果实采后失水果皮褐变与活性氧及酚类代谢的关系[J].植物生理与分子生物学学报,2005,31(3):287-297.
[17]Coles J A,Pipe R K.Phenoloxidase activity in the haemolymph and haemocytes of the marine mussel Mytilus edulis[J].Fish&Shellfish Immunology,1994,4(5):337-352.
[18]孙静秋.南美白对虾五种同工酶的研究[D].上海:上海师范大学,2008.
[19]W C Mueller,A D Greenwood.The Ultrastructure of phenolic-storing cells fixed with caffeine[J].Journal of Experimental Botany,1978,29(110):757-764.
[20]Stefanowska M,Kuras'M,Kacperska A.Low temperatureinduced modifications in cell ultrastructure and localization of phenolics in winter oilseed rape(Brassica napus L.var.oleifera L.)leaves[J].Annals of Botany,2002,90(5):637-645.
[21]Sukhonthara S,Kaewka K,Theerakulkait C.Inhibitory effect of rice bran extracts and its phenolic compounds on polyphenol oxidase activity and browning in potato and apple puree[J].Food Chemistry,2016,190:922-927.
[22]刘芳.苹果膜结合态多酚氧化酶分离纯化及性质研究[D].北京:中国农业大学,2015.
[23]张利娟,师俊玲.无核白葡萄热风干燥过程中总酚与抗氧化活性的变化[J].食品科学,2013,34(5):55-59.
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |