鲜切果蔬酚类物质的产生及其调控研究进展  

The Advances of the Production and Regulation in Phenols of Fresh-Cut Fruits and Vegetables

作　　者：高红豆 胡文忠 管玉格[2,3] 赵曼如 张艳慧 冯可 GAO Hongdou;HU Wenzhong;GUAN Yuge;ZHAO Manru;ZHANG Yanhui;FENG Ke(College of Life Science,Dalian Minzu University,Dalian 116600;Key Laboratory of Biotechnology and Bio-resources Utilization,Ministry of Education,Dalian 116600;College of Life Science and Biotechnology,Dalian University of Technology,Dalian 116024)

机构地区：[1]大连民族大学生命科学学院,大连116600 [2]生物技术与资源利用教育部重点实验室,大连116600 [3]大连理工大学生命科学与技术学院,大连116024

出　　处：《食品工业》2020年第4期212-216,共5页The Food Industry

基　　金：“十三五”国家重点研发计划项目(2016YFD0400903);国家自然科学基金项目(31471923,31172009);国家“十二五”科技支撑计划项目(2012BAD38B05)。

摘　　要：鲜切果蔬因其方便、安全、营养的特点受到广大消费者的青睐,通常果蔬受到机械损伤后会发生酶促褐变、组织分解、产生异味等一系列复杂的初生、次生代谢生理变化,同时也产生了一些酚酸、黄酮类、单宁等酚类物质来抵御不良生物和非生物环境,这些抗性物质通过阻碍O2转化成O2-以及调节O2的总体水平来实现机体抗氧化的效果,从而阻碍机械损伤造成的一系列生物和非生物影响。该文综述了鲜切果蔬酚类物质的产生及调控的研究进展,为鲜切果蔬酚类物质的合成及其调控研究提供理论依据。Fresh-cut fruits and vegetables were favored by consumers because of their convenience safety and nutrition.However,there are a series of primary metabolism and second metabolism when fruits and vegetables suffered a wound.There would be some harmful factors(enzymatic browning,decomposition and off-flavors)in storage of fruits and vegetables.While,some phenols(such as phenolic acids,flavonoids and tannins)were produced in this processed.Phenols could hinder the hurt caused by biological and abiotic factors.These compounds prevent electrons from reducing O2 into O2-and they reduce the overall level of O2 to resist the biological and abiotic hurt by mechanical injury.The advance of the production and regulation in phenolic of fresh-cut fruits and vegetables were reviewed.It provided a theory for the production and regulation of fresh-cut fruits and vegetables.

关 键 词：鲜切果蔬 酚类物质 产生 调控 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]