苹果多酚结构及褐变研究进展  

New Advance in Apple Polyphenol Structure and Browning

作　　者：庞伟[1] 徐抗震[1] 宋纪蓉[1] 

机构地区：[1]西北大学化工学院食品科学与工程系,西安710069

出　　处：《四川食品与发酵》2006年第2期9-13,共5页Sichuan Food and Fermentation

基　　金：科技部国家级星火计划项目(2002EA850004);陕西省科技攻关重点资助项目(2000K12-G9)

摘　　要：本文对已报道的苹果多酚物质进行了归类,并列出了它们的结构图。在苹果加工业中,褐变备受关注,其直接影响着产品的营养、风味和感官。这种褐变主要由于多酚类物质在酶(多酚氧化酶PPO和过氧化酶POD)的氧化下生成了有色物质,文中对这两种酶氧化多酚机理进行了分析,并对褐变抑制剂及抑制机理作了阐述。Recent advances in apple polyphenol were reviewed. Firstly we classified the apple polyphenol which had been reported, and their structures were shown. Because the browning plaied an important roles in apple industries, such as effect of the nutrition, flavor and organoleptic property, then paid more attention. The browning was caused by the oxidation in the present of apple polyphenol oxidase or peroxidase. In the process, the colourful pigment is produced. We analyzed the reaction mechanisms of browning and inhibition of browning, also recount the inhibitors of browning and browning mechanism.

关 键 词：苹果多酚 多酚氧化酶 过氧化酶 褐变抑制剂 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]