褐变抑制剂对果蔬多酚氧化酶的影响  

Effect of Browning Inhibitors on Polyphenol Oxidase in Fruits and Vegetables

作　　者：刘文静 张映霞 罗立新 张建良 张锐[1,2] 郭众仲 LIU Wenjing;ZHANG Yingxia;LUO Lixin;ZHANG Jianiang;ZHANG Rui;GUO Zhongzhong(Key Laboratory of Conservation and Utilization of Biological Resources in Tarim Basin,Xinjiang Production and Construction Corps,Alar 843300,China;National and Local Joint Engineering Laboratory of High Efficiency and High Quality Cultivation and Deep Processing Technology of Characteristic Fruit Trees in Southern Xinjiang,Alar 843300,China;College of Horticulture and Forestry,Tarim University,Alar 843300,China)

机构地区：[1]新疆生产建设兵团塔里木盆地生物资源保护利用重点实验室,新疆阿拉尔843300 [2]南疆特色果树高效优质栽培与深加工技术国家地方联合工程实验室,新疆阿拉尔843300 [3]塔里木大学园艺与林学学院,新疆阿拉尔843300

出　　处：《食品安全导刊》2024年第3期173-176,共4页China Food Safety Magazine

基　　金：塔大校长基金创新研究团队项目(TDZKCX202101);南疆园艺研究中心科研条件建设(TDZKKY202204)。

摘　　要：果蔬贮藏过程中,褐变问题严重影响其经济价值及营养价值,由多酚氧化酶引起的酶促褐变备受关注,寻找合适的抑制方法是国内外研究的热点。一些化学抑制剂对于酶促褐变具有良好的抑制效果,本文综述了果蔬褐变的机理,抗坏血酸、半胱氨酸、柠檬酸抑制剂的作用原理及具体应用,旨在为解决由酶促褐变引起的果蔬生产加工问题提供参考,促进果蔬品质的提升。During the storage of fruits and vegetables,the browning problem seriously affects their economic value and nutritional value.Enzymatic browning caused by polyphenol oxidase has attracted much attention.Finding suitable inhibition methods is a hot research topic at home and abroad.Some chemical inhibitors have good inhibitory effects on enzymatic browning.This paper reviews the mechanism of browning of fruits and vegetables,the action principle and specific application of ascorbic acid,cysteine and citric acid inhibitors,aiming to provide reference for solving the production and processing of fruits and vegetables caused by enzymatic browning and promote the quality of fruits and vegetables.

关 键 词：褐变 抑制剂 多酚氧化酶 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]