蕉类果实发育过程中多酚含量及PPO·POD活性的变化  

Changes of Polyphenol Content,PPO Activity and POD Activity in Banana Fruits during Fruit Development

作　　者：李健[1,2] 杨昌鹏[1,2] 黄虹心[2] 

机构地区：[1]广西大学农学院,广西南宁530005 [2]广西农业职业技术学院,广西南宁530007

出　　处：《安徽农业科学》2011年第21期13077-13079,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究蕉类果实发育过程中多酚含量及多酚氧化酶(PPO)、过氧化物酶(POD)活性的变化,为蕉类果实加工原料的选择和工艺技术的改进及香蕉多酚的开发利用提供参考。[方法]于坐果后60、75、90、105、120d取样,测定果实的重量、多酚含量及PPO、POD活性。[结果]威廉斯蕉(Musa cavendishii L.,AAA基因型)、大蕉(M.sapientum L.,ABB基因型)、鸡蕉(M.paradisiaca L.,AAB基因型)和粉蕉(M.paradisiaca L.,ABB基因型)果实发育过程中,多酚含量及PPO、POD活性在果实发育初期都相对较高,而随着果实的发育逐渐下降,最后趋于稳定或稍有下降,且同一品种中PPO活性均明显高于POD活性。[结论]蕉类生产中疏果时废弃的幼果含有较多的蕉类多酚物质。因此,若要利用蕉类果实的多酚物质,宜选用幼果作为原料。以成熟的蕉类果实作为原料进行加工,有利于酶促褐变的控制。[Objective]The aim was to study the changes of polyphenol content,PPO activity and POD activity in banana fruits during fruit development,lay reference for selection of raw material and improvement of technology of banana fruits,and development and utilization of banana polyphenol.[Result]The samples of banana fruits were picked in 60,75,90,105,and 120 d after bearing fruit,then determined the weight,polyphenol content,PPO activity and POD activity.[Result]The results showed that polyphenol content,PPO activity and POD activity of Williams jiao（Musa cavendishii L.,AAA genome group）,Da jiao（M.sapientum L.,ABB genome group）,Ji jiao（M.paradisiaca L.,AAB genome group） and Fen jiao（M.paradisiaca L.,ABB genome group）,were relatively high during initial stage of fruit development,while gradually decreased with fruit development,tended to a stable level or decreased a little.And the PPO activity of each banana fruit was obvious higher than POD activity.[Conclusion]The deserted young banana fruits when fruit thinning during banana production has more polyphenols.So if we want to utilize polyphenoles in banana fruits,we should choose its young fruits.Using mature banana fruits as raw materials is in favour of controling enzymatic browning.

关 键 词：蕉类品种 多酚含量 PPO活性 POD活性 

分 类 号：S37[农业科学—农产品加工]