蜂蜜对苹果酶促褐变的抑制及有效成分分析  

Inhibition on Apple Enzymatic Browning by Honey and Analysis of Its Effective Components

作　　者：黄欣莹 姚卫蓉[1] HUANG Xinying;YAO Weirong(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与生物技术学报》2024年第2期55-62,共8页Journal of Food Science and Biotechnology

基　　金：江苏省现代农业-重点及面上项目(BE2019362)。

摘　　要：作者以防止新鲜苹果切口的褐变为目标,比对不同食品配料组成的复配成分,发现蜂蜜作为涂膜材料可以有效延缓鲜切苹果片的褐变。将鲜切苹果片浸泡在质量分数0.1 g/g的椴树蜂蜜水溶液中,8 d后其仍能维持新鲜的色泽;探究了蜂蜜对苹果多酚氧化酶(polyphenol oxidase,PPO)抑制的动力学,发现蜂蜜对苹果PPO起非竞争性抑制作用,酶活抑制能力来自蜂蜜的抗氧化、清除自由基(相关系数r>0.6)能力;进一步分析蜂蜜成分与酶活抑制率的关系,发现蜂蜜中蛋白质与多酚(r值分别为0.79、0.63)是蜂蜜发挥抗褐变作用的重要成分。In order to prevent the browning of fresh-cut apple,the authors compared the compound components composed of different food additives,and found that honey could be used as coating material to effectively delay the browning of fresh-cut apple slices.The fresh-cut apple slices were soaked in 0.1 g/g basswood honey solution,and the fresh color can be maintained after 8 d;the inhibitory kinetics of honey on apple polyphenol oxidase(polyphenol oxidase,PPO)was studied.It was found that honey had a non-competitive inhibitory kinetics on apple PPO,and the inhibition ability of enzyme activity came from the antioxidant and free radical scavenging ability of honey(correlation coefficient r>0.6);after further analyzation of the relationship between honey components and enzyme activity inhibition rate,it was found that protein and polyphenols in honey(r values were 0.79 and 0.63 respectively)were important for honey anti-browning.

关 键 词：蜂蜜 鲜切苹果片 多酚氧化酶 抗褐变 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]