壳寡糖防止苹果果汁褐变的机理  

Analysis of the Mechanism by Which Oligochitosans Prevent Apple Juice Browning

作　　者：包子娴[1] 范晓阳[1] 王星华[1] 何家琳[1] 王红梅[1] 孟祥红[2] 

机构地区：[1]中国海洋大学海洋生命学院,山东青岛266003 [2]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品科学》2012年第19期102-106,共5页Food Science

基　　金：国家大学生创新性实验计划项目(1011010501)

摘　　要：以红富士苹果为材料,分别测定不同质量浓度壳寡糖(OCS)对果汁中自由基的清除作用,对超氧化物歧化酶(SOD)、谷胱甘肽过氧化酶(GSH-Px)、过氧化物酶(POD)、过氧化氢酶(CAT)4种抗氧化酶酶活性和多酚氧化酶(PPO)酶活性以及与抗氧化有关物质(还原型VC和总酚)含量的影响。结果表明:壳寡糖对果汁中自由基的清除作用比较明显,尤其在2mg/mL和4mg/mL的质量浓度条件下可以较好的抑制O2-.的产生。壳寡糖可以明显提高抗氧化酶的酶活性,并且降低PPO的酶活性。壳寡糖对果汁中还原型VC和多酚含量的变化无显著性影响。提示壳寡糖可以提高抗氧化酶的活性,降低果汁中自由基的含量,抑制PPO的酶活性,从而抑制苹果果汁加工中褐变的发生。The scaveng,ng effect of adding different concentrations of oligochitosans （OCS） on the generation of hydrogen peroxide and superoxide radicals in Red Fuji apple juice was measured. Meanwhile, the effect on the activities of antioxidant enzymes such as superoxide dismutase （SOD）, glutathione peroxidase （GSH-Px）, peroxidase （POD）, catalase （CAT） and polyphenol oxidase （PPO） as well as the contents of antioxidant materials was determined. The results showed that OCS had strong scavenging effect on free radicals. OCS had a strong inhibitory effect on the production of superoxide anion free radicals, especially at concentrations of 2 mg/mL and 4 mg/mL. Moreover, OCS could delay the decrease of antioxidant enzyme activities and inhibit PPO activity. Therefore, OCS can enhance antioxidant enzymes activities, reduce the generation of free radicals, inhibit PPO activity, and consequently prevent the browning of apple juice.

关 键 词：壳寡糖 苹果果汁 抗氧化活性 防褐变 机理 

分 类 号：Q505[生物学—生物化学]