真空浸渍辅助L-半胱氨酸处理对贮藏期鲜切马铃薯的护色作用  

Anti-Browning Effect of Vacuum Impregnation Assisted-L-cysteine Treatment on Fresh-Cut Potatoes during Storage

作　　者：额日赫木 王梦茹 张芳 宋小青 崔娜 Erihemu;WANG Meng-ru;ZHANG Fang;SONG Xiao-qing;CUI Na(College of Food Science,Shanxi Normal University,Linfen 041004,Shanxi,China)

机构地区：[1]山西师范大学食品科学学院,山西临汾041004

出　　处：《食品研究与开发》2020年第14期28-33,共6页Food Research and Development

基　　金：国家自然科学基金青年科学基金项目(31701667)。

摘　　要：为研究L-半胱氨酸(L-cysteine,L-cys)对鲜切马铃薯的抗褐变机制,以鲜切马铃薯为研究对象,采用真空浸渍技术辅助0.7 g/L的L-cys溶液处理鲜切马铃薯,分析贮藏期鲜切马铃薯褐变指数(browning index,BI)、多酚氧化酶活性(polyphenol oxidase,PPO)、过氧化物酶活性(peroxidase,POD)、苯丙氨酸解氨酶活性(phenylalanineammonialyase,PAL)、总酚含量及抗氧化活性的变化。结果表明,在贮藏期,试验组鲜切马铃薯BI值、PPO活性、POD活性、PAL活性均显著低于对照组(p<0.05)。试验组总酚含量在贮藏0~6 d,显著低于对照组(p<0.05),但贮藏后期则显著上升(p<0.05)。另外,两组鲜切马铃薯抗氧化活性在贮藏期,均呈先上升后下降趋势。因此,结果表明,L-cys处理可以抑制鲜切马铃薯酶活性,从而延缓鲜切马铃薯在贮藏期间的褐变。The purpose of this study was to investigate the anti-browning mechanism of L-cysteine(L-cys)on fresh-cut potatoes.The fresh-cut potatoes were treated by vacuum impregnation assisted with 0.7 g/L L-cys solution.The effect of L-cys treatment on browning index(BI),the activities of polyphenol oxidase(PPO),peroxidase(POD)and phenylalanineammonialyase(PAL),the polyphenol contents and antioxidant capacities of fresh-cut potatoes was evaluated.The results showed that the BI value,PPO activity,POD activity and PAL of fresh-cut potatoes in the experimental group were significantly lower than those of control group(p<0.05).The polyphenol content of the experimental group was significantly lower than those of the control group(p<0.05)during 0-6 days of storage,but significantly increased in the later period of storage(p<0.05).In addition,the antioxidant activity of fresh-cut potatoes in both groups increased first and then decreased during storage.Therefore,these results indicated that L-cys treatment could inhibit the enzymes activity in fresh-cut potatoes,thus delaying the browning of fresh-cut potatoes during storage.

关 键 词：鲜切马铃薯 真空浸渍 L-半胱氨酸 贮藏 褐变 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]