酚类物质代谢与鲜切茭白褐变和木质化的关系研究  

The relationship between phenolics metabolism and browning and lignification of fresh-cut Zizania latifolia

作　　者：罗海波[1] 陈伟[2] 王晓晴[1] 叶美玲[1] 冯晓娥 王春芳[1] 

机构地区：[1]浙江医药高等专科学校食品学院,宁波315100 [2]浙江万里学院生物与环境学院,宁波315100

出　　处：《食品科技》2015年第6期51-55,共5页Food Science and Technology

基　　金：浙江省大学生科技创新活动计划暨新苗人才计划项目(2012R433001);浙江省自然科学基金项目(LY14C200005)

摘　　要：为探讨酚类物质代谢与鲜切茭白褐变和木质化的关系,应用高效液相色谱技术,研究了鲜切茭白冷藏期间酚类物质的变化。结果显示,高效液相色谱共分离出11个峰,总峰面积先下降后上升,贮藏第3天达到最低值;峰1、峰2、峰4、峰6、峰9面积先上升后下降;峰3、峰11面积贮藏前3 d快速上升,随后维持在较高水平;峰5、峰7、峰8、峰10面积先下降后上升。壳聚糖涂膜处理显著降低了总峰面积和11个单峰面积,纳米壳聚糖处理显著提高了总峰面积和峰3、峰5、峰6、峰7、峰8、峰10面积,降低了峰1、峰2、峰4、峰9、峰11面积。以上结果表明,峰5(咖啡酸)、峰6(焦性没食子酸)、峰7(没食子酸)、峰8(肉桂酸)、峰10可能是导致鲜切茭白褐变和木质化的主要酚类物质,其中没食子酸可能是鲜切茭白褐变的主要底物,咖啡酸和肉桂酸比值变化可能是调控鲜切茭白木质化的关键因素,壳聚糖涂膜处理可能是通过抑制酚类物质的合成而纳米壳聚糖涂膜处理可能是通过降低酚类物质的消耗从而延缓鲜切茭白褐变和木质化。In order to explore the relationship between phenolics metabolism and browning and lignification of fresh-cut Zizania latifolia, the changes of phenolics in fresh-cut Z. latifolia during storage at 1 ℃were investigated by using high performance liquid chromatogram （HPLC）. The results showed that a total of 11 peaks were detected on the HPLC figures. The total peak areas were deceased and reached a minimum value on the 3rd day of storage, and then increased with the extension of storage time. The areas of peak 1, peak 2, peak 4, peak 6, peak 9 were increased at the first of storage and then decreased along with the storage time prolongs. The areas of peak 3, peak 11 were increased on the 3rd day ofstorage and maintaining a relatively higher lever after 3 days of storage. The areas of peak 5, peak 7, peak 8, peak 10 were decreased at the first of storage, then showed a gradually increase during the remainder of storage time. Chitosan coating significantly reduced the total peak areas and all of the single peak areas. Nano-chitosan coating significantly improved the total peak areas and the areas of peak3, peak 5, peak 6, peak 7, peak 8 and peak 10, while reduced the areas of peak 1, peak 2, peak 4, peak 9 and peak 11 throughout storage time. These results suggested that the peak 5 （caffeic acid）, peak 6 （pyrogallic acid）, peak 7 （gallic acid）, peak 8（cinnamic acid） and peak 10 are probably the main phenolics which resulted in the browning and lignification of fresh-cut Z. latifolia. Gallic acid is likely the major substrate for browning of fresh-cut Z. latifolia. The ratio of caffeic acid and cinnamic acid changes may be the key factor in the regulation of lignification in fresh-cut Z. latifolia. It is postulated that the control of the browning and lignification in fresh-cut Z. latifolia by chitosan coating is inhibiting the synthesis of phenolics and by nano- chitosan coating is retarding the consumption of phenolics.

关 键 词：鲜切茭白 酚 代谢 纳米粒 高效液相色谱 

分 类 号：TS205[轻工技术与工程—食品科学]