大蒜绿变过程中几种关键物质的变化规律  

Effects of Several Key Substances on Garlic Greening

作　　者：郝晓然[1] 牟聪华[1] 乔旭光[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品与发酵工业》2012年第5期81-85,共5页Food and Fermentation Industries

基　　金：国家自然科学基金(30972040);高等学校博士学科点专项科研基金(20093702110002)资助

摘　　要：研究测定了4℃贮藏条件下大蒜绿变强度、三羧酸循环中间物有机酸和δ-氨基酮戊酸(aminolevulinic acid,ALA)含量的变化。结果表明:随着贮藏时间的延长,大蒜绿变强度增大,柠檬酸、α-酮戊二酸、延胡索酸含量和ALA含量均明显增加。经钙离子调控三羧酸循环后,大蒜的绿变强度、柠檬酸和α-酮戊二酸含量逐渐升高,延胡索酸含量逐渐降低;经丙二酸调控三羧酸循环后,大蒜绿变强度先升高后降低,延胡索酸含量显著降低,表明三羧酸循环可以影响大蒜绿色素的形成。In order to determine the biosynthesis of garlic greening, the contents of citric acid, α-ketoghttarate, fumarate and δ-ALA were investigated. The results showed that with the storage time prolonged, the contents of citric acid, α-ketoglutarate, fumarate and ALA increased significantly, the strength of garlic greening was with the same trend. Treatment with Ca^2＋ could increase the content of citric acid, α-ketoglutarate and the strength of garlic green- ing, but decrease the content of fumarate significantly. Malonic acid can reduce the content of fumarate significantly, the garlic greening rate increased first and then decreased slightly. It showed that tricarboxylic acid cycle and biosyn-thesis of garlic green pigment was correlated.

关 键 词：大蒜绿变 柠檬酸 Α-酮戊二酸 延胡索酸 Δ-氨基酮戊酸 

分 类 号：S633.4[农业科学—蔬菜学]