γ-氨基丁酸通过调节活性氧代谢和苯丙酸途径延缓冬枣果实衰老的机制研究  

γ-Aminobutyric acid delays senescence of winter jujube fruit by regulation of reactive oxygen species metabolism and phenylpropanoid pathway

作　　者：田伟 陈慧 余松华 TIAN Wei;CHEN Hui;YU Songhua(Department of Pharmacy,Jiangxi Medical College,Shangrao 334000)

机构地区：[1]江西医学高等专科学校药学院,上饶334000

出　　处：《中国食品添加剂》2022年第12期108-117,共10页China Food Additives

基　　金：江西省教育厅科技课题(项目编号171219)。

摘　　要：冬枣是我国具有高经济价值的果品,但由于其较高的含水量及丰富的营养成分难以长时间贮藏、极易发生腐烂变质而影响其经济价值。为延长冬枣的贮藏期,延缓其果实衰老,本研究利用不同浓度的γ-氨基丁酸(0.5、1.0、1.5 mmol/L)浸泡处理冬枣10 min后于4℃条件下进行贮藏,并以同等时间蒸馏水处理组作为对照,探究不同浓度γ-氨基丁酸处理对冬枣果实相关酶类及品质的影响。研究结果表明,不同浓度的γ-氨基丁酸处理能够显著地提高贮藏过程中冬枣果实苯丙氨酸解氨酶、肉桂酸-4-羟化酶、4-香豆酸:辅酶a连接酶、多酚氧化酶的活性。此外,γ-氨基丁酸处理还提高了冬枣果实中超氧化物歧化酶、过氧化氢酶、谷胱甘肽还原酶、抗坏血酸过氧化物酶的活性并降低了过氧化氢的含量,并且促进了冬枣果实中酚类物质的积累。综上,γ-氨基丁酸处理可以通过调节活性氧代谢及苯丙酸途径来延长冬枣果实的贮藏期,延缓其衰老。此外,由于1.0、1.5 mmol/L γ-氨基丁酸处理冬枣效果接近,因此可将前者作为最佳浓度条件应用于冬枣贮藏前处理中。研究结果可为延长冬枣果实货架期、提高其贮藏品质提供理论依据。Winter jujube is a fruit with high economic value in China,but it is difficult to store for a long time because of its high-water content and rich nutrients,and it is very easy to rot and deteriorate,which affects its economic value. In order to prolong the storage period of winter jujube and delay its fruit senescence,the fruits were soaked in different concentrations of γ-aminobutyric acid(0.5,1,1.5 mmol/L) for 10 minutes and stored at 4 ℃,and compared with the distilled water treatment group at the same time to explore the effects of different concentrations γ-aminobutyric acid treatment on related enzymes and quality of winter jujube fruits. The results showed that different concentrations of γ-aminobutyric acid treatment could significantly improve the activities of phenylalanine ammonia lyase,cinnamate-4-hydroxylase,4-coumaric acid:coenzyme A ligase,polyphenol oxidase in winter jujube fruit during storage. In addition,γ-aminobutyric acid treatment also increased the activities of superoxide dismutase,catalase,glutathione reductase,and ascorbic acid peroxidase in winter jujube fruit,decreased the content of hydrogen peroxide,and promoted the accumulation of phenolic substances in winter jujube fruit. γ-aminobutyric acid treatment can prolong the storage period of winter jujube fruit and delay its senescence by regulating the metabolism of reactive oxygen species and phenylpropanoid pathway. In addition,because the effects of 1.0 and 1.5 mmol/l γ-aminobutyric acid on winter jujube were similar,the former could be used as the best concentration condition in the pretreatment of winter jujube. The results can provide a theoretical basis for prolonging the shelf life of winter jujube fruits and improving its storage quality.

关 键 词：冬枣 γ-氨基丁酸处理 次级代谢产物 抗氧化酶活性 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]