库尔勒香梨贮藏期间酶促褐变机理的研究  

Mechanism of the Enzymatic Browning of Pyrusbretschneideri Rehd during Storage

作　　者：李应彪[1] 黄佐蓉[1] 刘建成[1] 沈慧慧[1] 武建刚[1] 刘丽[1] 

机构地区：[1]石河子大学食品工程学院,新疆石河子832003

出　　处：《冷饮与速冻食品工业》2005年第4期12-14,23,共4页Beverage & Fast Frozen Food Industry

摘　　要：以贮藏后期的库尔勒香梨为研究对象,在一定的贮藏期内,定期对香梨中多酚氧化酶活性、酚类物质含量、过氧化物酶活性、丙二醛含量作测定。结果表明,香梨在贮藏期间先进行酚类物质合成,后发生降解,多酚氧化酶活性呈先升后降的趋势,丙二醛含量总体上升。The enzymatic browning during storage in Pyrus bretschneideri Rehd was studied by determining PPO and POD activity, content of Phenolic sustance and MDA. Results showed that Phenol compounds were synthesized at first, and then decomposed during storage. The activity of polyphenolic oxidase increased firstly, and then decreased while content of MDA increased.

关 键 词：库尔勒香梨 多酚氧化酶 酚类物质 过氧化物酶 丙二醛 酶促褐变 

分 类 号：S379[农业科学—农产品加工]