5℃贮藏条件下新鲜余甘子果实褐变相关指标研究  

Browning Indexes of Fresh - Picked Phyllanthi Fructus Under Storage Conditions at 5 ℃

作　　者：李蓉 龙小妹 陈平 范源 朱培芳 LI Rong;LONG Xiaomei;CHEN Ping;FAN Yuan;ZHU Peifang(School of Traditional Chinese Medicine,Yunnan University of Traditional Chinese Medicine,Kunming,Yunnan,China 650500;Institute of Transna-tional Pharmacology and Clinical Applications,Sichuan Academy of Traditional Chinese Medicine,Chengdu,Sichuan,China 610041;The Second Affiliated Hospital of Yunnan University of Traditional Chinese Medicine,Kunming,Yunnan,China 650216)

机构地区：[1]云南中医药大学中药学院,云南昆明650500 [2]四川省中医药科学院转化药理与临床应用研究所,四川成都610041 [3]云南中医药大学第二附属医院,云南昆明650216

出　　处：《中国药业》2022年第12期72-76,共5页China Pharmaceuticals

基　　金：国家自然科学基金地区科学基金[81360652];云南省科技厅科技计划项目[202101AZ070001-015];云南省科技计划项目[2017FF117(-008)];云南省万人计划“名医”专项。

摘　　要：目的研究新鲜余甘子果实冷藏条件(5℃)下褐变相关指标的变化。方法将新鲜余甘子果实,置5℃下恒温贮藏,采用高效液相色谱法测定贮藏20 d内酚类(水解单宁、黄酮)成分的含量,测定多酚氧化酶(PPO)活性及pH,计算褐变指数。结果1-没食子酰基葡萄糖、没食子酸在第15天时、3-没食子酰基葡萄糖在第19天时,鞣花酸在第20天时、芦丁在第10天时含量最高;PPO活性在第14天时最强;褐变指数在第9天和第10天时最高;pH范围为2.42~2.54。结论5℃贮藏条件下20 d内,新鲜余甘子果实酚类成分含量、PPO活性和褐变指数呈曲线波动,pH相对平稳。5℃贮藏条件可有效预防新鲜余甘子果实的褐变。Objective To study the changes of browning indexes of fresh-picked Phyllanthi Fructus under storage conditions at 5℃.Methods The fresh-picked Phyllanthi Fructus was stored at a constant temperature of 5℃.The contents of phenolic compounds(hydrolyzed tannins and flavones)were determined by the high-performance liquid chromatography(HPLC)method within 20 d of storage after picking,the activity and pH of polyphenol oxidase(PPO)were determined,and the browning index was calculated.Results The contents of 1-gallic glucose and gallic acid were the highest on the 15th day,the content of 3-gallic glucose was the highest on the 19th day,the content of ellagic acid was the highest on the 20th day and the content of rutin was the highest on the 10th day.The activity of PPO reached the maximum on the 15th day.The browning indexes were the highest on the 9th and 10th day,and the pH was relatively stable.Conclusion Within 20 d after storage at 5℃,the changes of phenolic compounds,the activity of PPO and browning indexes of fresh-picked Phyllanthi Fructus fluctuate in a curve,and the pH is relatively stable,which indicated that storage at 5℃could effectively prevent the browning of fresh-picked Phyllanthi Fructus.

关 键 词：5℃贮藏 余甘子 果实 水解单宁 黄酮 多酚氧化酶 褐变指数 PH 

分 类 号：R932[医药卫生—生药学] R927.2[医药卫生—药学]