6-苄氨基嘌呤处理对鲜切荸荠褐变及活性氧代谢的影响  

Effects of 6-benzylaminopurine Treatments on Enzymatic Browning and Reactive Oxygen Species Metabolism of Fresh-Cut Water Chestnuts

作　　者：刘云芬 廖玲燕 殷菲胧 谢冬娣[1] 帅良 LIU Yun-fen;LIAO Ling-yan;YIN Fei-long;XIE Dong-di;SHUAI Liang(College of Food and Biological Engineering,Institute of Food Science and Engineering Technology,Hezhou University,Hezhou 542899,China)

机构地区：[1]贺州学院食品与生物工程学院,食品科学与工程技术研究院,广西贺州542899

出　　处：《保鲜与加工》2021年第12期16-24,共9页Storage and Process

基　　金：国家自然科学基金项目(31860457);广西自然科学基金项目(2019GXNSFBA245037);2019食品科学与工程广西一流学科(培育)项目;贺州市创新驱动发展专项(贺科创PT1907006);贺州学院博士启动基金(HZUBS202008)。

摘　　要：为探究不同浓度6-苄氨基嘌呤(6-BA)处理对鲜切荸荠褐变及活性氧代谢的影响,以桂蹄3号新鲜荸荠为试材,采用浓度分别为100、200、400 mg/L的6-BA浸泡鲜切荸荠3 min,以纯水浸泡处理为对照(CK),测定贮藏过程中总酚、类黄酮、醌、丙二醛(MDA)和过氧化氢(H_(2)O_(2))含量变化以及多酚氧化酶(PPO)、过氧化物酶(POD)、苯丙氨酸解氨酶(PAL)、过氧化氢酶(CAT)和超氧化物歧化酶(SOD)活性等相关指标。结果表明:与对照相比,6-BA处理减少了总酚、类黄酮、醌类等呈色物质的积累,进而有效抑制了鲜切荸荠褐变,维持了鲜切荸荠贮藏期间的色泽,同时降低了PPO、POD和PAL等褐变相关酶活性;此外,6-BA处理抑制了鲜切荸荠中MDA和H_(2)O_(2)含量,提高了贮藏期间CAT和SOD活性,进而提升了鲜切荸荠在贮藏期间的品质。通过对比不同浓度6-BA处理效果可知,400 mg/L 6-BA处理在抑制鲜切荸荠褐变及活性氧代谢方面效果最好。In the present study,the fresh-cut water chestnuts of‘Guiti NO.3’were used as experimental materials and soaked with 6-benzylaminopurine(6-BA)of 100 mg/L,200 mg/L,400 mg/L for 3 minutes,and then the contents variations of total phenols,flavonoids,quinones,malondialdehyde(MDA),hydrogen peroxide(H_(2)O_(2))and activities of polyphenol oxidase(PPO),peroxidase(POD),phenylalanine ammonium-lyase(PAL),catalase(CAT),superoxide dismutase(SOD)were evaluated using pure water treatment as control(CK),aiming to investigate the effects of 6-BA treatments with different concentrations on the browning and reactive oxygen species metabolism.Results showed that 6-BA treatments reduced the accumulation of total phenolics,flavonoids and quinone etc.and decreased PPO,POD and PAL activities compared with the control,resulting in effectively inhibiting browning of fresh-cut water chestnuts and maintaining the color during storage.Moreover,6-BA treatments also suppressed the contents of MDA and H_(2)O_(2),while increased CAT and SOD activities,thus improving the qualities of fresh-cut water chestnuts during storage.The 6-BA treatment of 400 mg/L presented superior effects on inhibiting browning and reactive oxygen species metabolism of fresh-cut water chestnuts.

关 键 词：6-苄氨基嘌呤 鲜切荸荠 褐变 活性氧代谢 

分 类 号：S645.3[农业科学—蔬菜学]