硫代乙酸糠酯对鲜切茄子褐变的抑制作用  

Inhibitory Effect of Furfuryl Thioacetate on Browning in Fresh-cut Eggplant

作　　者：冯岩岩[1] 梁晓颖 公立群 孙妍 杨睿智 王庆国[1] FENG Yanyan;LIANG Xiaoying;GONG Liqun;SUN Yan;YANG Ruizhi;WANG Qingguo(College of Food Science and Engineering,Shandong Agriculture University,Taian 271000,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271000

出　　处：《食品工业科技》2023年第6期361-365,共5页Science and Technology of Food Industry

基　　金：山东省自然科学基金项目(ZR2013CM012);山东省泰山产业领军人才项目(LJNY201702)。

摘　　要：为延缓鲜切茄子在贮藏过程中的酶促褐变并延长其货架期,以鲜切茄子为试材,研究了最适浓度硫代乙酸糠酯(Furfuryl thioacetate,FT)处理对鲜切茄子感官质量评价、褐变度、褐变相关酶活性、总酚和醌含量及总抗氧化能力的影响。结果表明:0.64 mmol/L FT处理可抑制在低温贮藏条件下鲜切茄子的褐变,较好地保持其总体感官质量,延长鲜切茄子货架期至第5 d。进一步研究表明,与对照相比,0.64 mmol/L FT处理可以抑制鲜切茄子多酚氧化酶(Polyphenol oxidase,PPO)和过氧化物酶(Polyphenol oxidase,POD)的活性,提高苯丙氨酸解氨酶(Phenylalanine ammonialyase,PAL)的活性和DPPH自由基清除率,降低总酚和醌的含量。因此,FT作为一种新型褐变抑制剂能较好地延缓鲜切茄子的褐变并延长其货架期。In order to delay the browning and prolong the shelf life of fresh-cut eggplant during storage, the optimal concentrations of furfuryl thioacetate(FT) on overall sensory quality, browning degree, the activities of enzymes related to browning, contents of total phenol and quinone, and total antioxidant capacity of fresh-cut eggplant during storage at 4 ℃were investigated. The results showed that 0.64 mmol/L FT treatment significantly inhibited the browning, maintained its overall sensory quality, and prolonged the shelf life of fresh-cut eggplant during storage at 4 ℃ up to day 5. Further studies indicated that 0.64 mmol/L FT treatment suppressed the activities of polyphenol oxidase(PPO) and peroxidase(POD),increased phenylalanine ammonialyase(PAL) activity and DPPH free radical scavenging rate compared with control. In addition, 0.64 mmol/L FT treatment also decreased the contents of total phenol and quinone. Therefore, FT, as a novel antibrowning inhibitor, can delay the browning of fresh-cut eggplant and prolong its shelf life.

关 键 词：硫代乙酸糠酯 鲜切 茄子 褐变 货架期 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]