原花青素及在酶促褐变中的作用研究进展  

Advances in Research on Procyanidins and its Effects on Enzymatic Browning

作　　者：姚森[1] 

机构地区：[1]杭州娃哈哈集团有限公司,浙江杭州310018

出　　处：《饮料工业》2016年第5期64-68,共5页Beverage Industry

摘　　要：原花青素是植物中普遍存在的一大类多酚类聚合物总称,在酶促褐变中不但可以提供底物,而且发生着复杂变化。酶促褐变是果蔬汁深加工与储藏过程中广泛存在且较严重的问题,这是由于原花青素等酚类底物被多酚氧化酶氧化所造成的。本文介绍了原花青素的结构、酶促褐变的机理及其影响因素,并从原花青素在酶促褐变中的变化及作用方面介绍了其对褐变的影响。procyanidins was a group of polyphenol polymers that was ubiquitous in plants. It was the substrate of enzymatic browning and would complicatedly change during browning. Enzymatic browning of fruit and vegetable products was a serious problem generally existed in the processing and storage period,and it was resulted from oxidation of polyphenol such as procyanidins by Polyphenol Oxidase. The text introduced the structure and distribution of procyanidins,explained the principle and influence factors of enzymatic browning,and then discussed the influence of procyanidins on browning and its changes and roles in enzymatic browning.

关 键 词：原花青素 氧化 酶促褐变 进展 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]