| 影响荔枝果皮褐变底物(-)-表儿茶素稳定性的因素 |
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| 引用本文： | 孙健,蒋跃明,彭宏祥,李月标,段学武,杨宝,尤艳丽,宋丽丽,程桂平.影响荔枝果皮褐变底物(-)-表儿茶素稳定性的因素[J].果树学报,2010(1). |
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| 作者姓名： | 孙健 蒋跃明 彭宏祥 李月标 段学武 杨宝 尤艳丽 宋丽丽 程桂平 |
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| 作者单位： | 广西农业科学院农产品加工研究所;中国科学院华南植物园;广西农业科学院园艺研究所; |
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| 基金项目： | 国家自然科学基金(30425040,39900102);;国际科学基金(E2265/3F);;广西农业科学院基本科研业务专项(200904Z);;国家荔枝产业技术体系(nycytx-32-05) |
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| 摘 要： | 分析光照、温度、pH值、气体成分、氧化还原物质和金属离子等因素对荔枝果皮酶促褐变底物(-)-表儿茶素稳定性的影响。结果表明,(-)-表儿茶素在光照、高温和碱性条件下不稳定,容易变褐;O2处理提高了褐变底物与PPO的反应能力,而CO2处理明显起减缓作用;氧化剂H2O2加速了该酶促反应,但还原剂Vc及Na2S2O5阻止底物酶促褐变;K+、Na+、Ca2+和Zn2+对(-)-表儿茶素溶液的稳定性无显著影响,而在Fe3+、Fe2+、Cu2+、Pb2+存在下(-)-表儿茶素不稳定。在生产上可通过合适的处理来减缓荔枝果实褐变发生,以延长货架寿命,进而提高果实商品价值。
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| 关 键 词： | 荔枝 多酚氧化酶 褐变底物 (-)-表儿茶素 影响因素 |
Influencing factors on property of browning substrate (-)-epicatechin from litchi pericarp tissues |
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| SUN Jian,,JIANG Yue-ming,PENG Hong-xiang,LI Yue-biao,DUAN Xue-wu,YANG Bao,YOU Yan-li,SONG Li-li,CHENG Gui-ping.Influencing factors on property of browning substrate (-)-epicatechin from litchi pericarp tissues[J].Journal of Fruit Science,2010(1). |
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| Authors: | SUN Jian JIANG Yue-ming PENG Hong-xiang LI Yue-biao DUAN Xue-wu YANG Bao YOU Yan-li SONG Li-li CHENG Gui-ping |
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| Institution: | 1Agro-Processing Research Institute;Guangxi Academy of Agricultural Sciences;Nanning;Guangxi 530007 China;2South China Botanical Garden;Chinese Academy of Sciences;Guangzhou;Guangdong 510650 China;3Horticultural Research Institute;Guangxi Academy of Agri-cultural Sciences;Guangxi 530007 China |
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| Abstract: | The effects of illumination,temperature,pH value,gaseous component,oxidant,reductant and metal ion on stabili-ty of browning substrate (-)-epicatechin from litchi pericarps were analyzed in the present study. The results showed that (-)-epicatechin was unstable and easy to turn brown under illumination,high temperature and alkaline environment. The O2 treatment accelerated the enzymatic browning reaction between substrate and PPO,while the CO2 treatment reduced this reaction. Oxidant H2O2 accelerated but re... |
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| Keywords: | Litchi Polyphenoloxidase Browning substrate (-)-Epicatechin Influencing factors |
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