超高压和酶抑制剂联合处理对荔枝果肉中过氧化物酶和果胶甲基酯酶的影响  

Influence of Combined Treatment of Ultra High Pressure and Enzyme Inhibitors on Peroxidase and Pectin Methyl Esterase in Litchi Pulp

作　　者：黄丽[1] 孙远明[1] 陈柏暖[2] 黄苇[1] 谌国莲[1] 

机构地区：[1]华南农业大学食品学院 [2]华南理工大学工业装备与控制工程学院,广东广州510641

出　　处：《高压物理学报》2007年第1期89-94,共6页Chinese Journal of High Pressure Physics

基　　金：广东省自然科学基金项目(010342);广东省科技攻关项目(B202);广东省科技计划重大专项(2004A20301002)

摘　　要：为了研究超高压与酶抑制剂联合处理对荔枝果肉中过氧化物酶(POD)和果胶甲基酯酶(PME)的影响,将荔枝(“淮枝”品种)果肉在两种酶抑制剂组合溶液(A:5 g/L柠檬酸+2.5 g/L L-抗坏血酸+5 g/L氯化钙;B:10 g/L柠檬酸+5 g/L L-抗坏血酸+10 g/L氯化钙)中分别浸泡10 min,并在100-400 MPa压力、10℃温度条件下处理30 min,采用分光光度法测定果肉中POD、PME的活性。结果表明:A、B两种组合处理能够明显钝化POD,但却显著激活了PME;超高压与A组合联合处理不能使POD、PME活性下降;超高压与B组合联合处理对POD、PME的影响与压力值有关系,100-300 MPa的超高压与B组合联合处理使POD活性下降,200-400 MPa的超高压与B组合联合处理则使PME活性升高。因此,超高压与酶抑制剂联合处理对荔枝果肉中POD的钝化存在一定的协同效应,且浓度越高,协同抑制效应越明显;而超高压与酶抑制剂联合处理对荔枝果肉中PME的钝化却表现出一定的拮抗性。In order to investigate the effects of combined treatment of ultra high pressure（UHP） and enzyme inhibitors on the activities of peroxidase（POD） and pectin methyl esterase（PME）in litchi pulp,two kinds of enzyme inhibitor prescriptions were designed including group A（citric acid 5 g/L＋ L-ascorbic acid 2.5 g/L＋calcium chloride 5 g/L） and group B（citric acid 10 g/L＋L-ascorbic acid 5 g/L＋calcium chloride 10 g/L）. After being immersed in enzyme inhibitor solutions for 10 rain,the pulp of litchi （Litchi chinensis Sonn cv. Huaizhi） was subjected to UHP treatment（100～400 MPa for 30 min at 10 ℃）. The activities of POD and PME were detected by spectrophotometry. Results showed that separate treatment of group A or group B could lead to obvious passivation of POD and prominent activation of PME. Combined treatment of UHP and group A could not make the activities of POD and PME decrease. The influence of combined treatment of UHP and group B on POD and PME had relevance to pressure value,the POD activity lowered when the combined treatment of 100～300 MPa and group B was applied, and the PME activity raised obviously when the combined treatment of 200～400 MPa and group B was applied. So,combined treatment of UHP and enzyme inhibitors had certain synergistic effect for POD inactivation, and the synergistic inhibition effect would be more obvious with higher concentration of enzyme inhibitors ; but combined treatment of UHP and enzyme inhibitors showed certain rivalry for PME inactivation.

关 键 词：超高压 酶抑制剂 荔枝果肉 过氧化物酶 果胶甲基酯酶 

分 类 号：O521.9[理学—高压高温物理] TS209.5[理学—物理]