| 曲酸真空浸渍处理对鲜切马铃薯冷藏期褐变及相关生理代谢的影响 |
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| 引用本文： | 张芳,王梦茹,贾玉,崔娜,王东胜,额日赫木.曲酸真空浸渍处理对鲜切马铃薯冷藏期褐变及相关生理代谢的影响[J].保鲜与加工,2021,21(1):12-18. |
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| 作者姓名： | 张芳 王梦茹 贾玉 崔娜 王东胜 额日赫木 |
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| 作者单位： | 山西师范大学食品科学学院,山西临汾041004;山西师范大学食品科学学院,山西临汾041004;山西师范大学食品科学学院,山西临汾041004;山西师范大学食品科学学院,山西临汾041004;山西师范大学生命科学学院,山西临汾041004;山西师范大学食品科学学院,山西临汾041004 |
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| 基金项目： | 国家级大学生创新创业训练计划项目（201810118007）；国家自然科学基金青年基金资助项目（31701667） |
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| 摘 要： | 为研究曲酸对鲜切马铃薯的抗褐变机制,以鲜切马铃薯为试材,采用0.3 g/L曲酸溶液进行真空浸渍(VI)处理,用聚乙烯保鲜膜包装后于(4±1)℃下冷藏12 d,分析鲜切马铃薯冷藏期间的褐变指数(BI)、多酚氧化酶(PPO)活性、过氧化物酶(POD)活性、苯丙氨酸解氨酶(PAL)活性、总酚含量以及抗氧化能力的变化。结果表明,曲酸VI处理组和对照组鲜切马铃薯PPO活性均呈上升趋势,但曲酸VI处理组的上升幅度显著低于同期对照组(P<0.05),冷藏第12天时,曲酸VI处理组的PPO活性较同期对照组下降了27.6%,这与BI值变化趋势基本一致。曲酸VI处理组的PAL活性也显著低于同期对照组(P<0.05)。然而,冷藏期间曲酸VI处理组的POD活性显著高于同期对照组(P<0.05)。在冷藏0~8 d,曲酸VI处理组总酚含量显著高于对照组(P<0.05)。两组的抗氧化能力在冷藏初期(0~2 d)差异不大,但贮藏4~12 d,曲酸VI处理组显著高于对照组(P<0.05)。因此,曲酸VI处理可以抑制PPO活性,延缓鲜切马铃薯冷藏期间的褐变。
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| 关 键 词： | 鲜切马铃薯 曲酸 真空浸渍 冷藏 褐变 生理代谢 |
Effect of Vacuum Impregnation with Kojic Acid Addition on Browning and the Related Physiological Metabolism of Fresh-Cut Potato during Cold Storage |
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| ZHANG Fang,WANG Meng-ru,JIA Yu,CUI Na,WANG Dong-sheng,Erihemu.Effect of Vacuum Impregnation with Kojic Acid Addition on Browning and the Related Physiological Metabolism of Fresh-Cut Potato during Cold Storage[J].Storage & Process,2021,21(1):12-18. |
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| Authors: | ZHANG Fang WANG Meng-ru JIA Yu CUI Na WANG Dong-sheng Erihemu |
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| Institution: | (College of Food Science,Shanxi Normal University,Linfen 041004,China;College of Life Science,Shanxi Normal University,Linfen 041004,China) |
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| Abstract: | The aim of this study was to explore the anti-browning mechanism of kojic acid on the fresh-cut potato.The fresh-cut potato was treated by vacuum impregnation treatment(VI)with 0.3 g·L-1 kojic acid solution addition,and refrigerated at(4±1)℃for 12 days packed with polyethylene film packaging.Changes of browning index(BI),polyphenol oxidase(PPO)activity,peroxidase(POD)activity,phenylalanine ammonialyase(PAL)activity,total phenol content and antioxidant capacity were analyzed,respectively.The results showed that PPO activity of the fresh-cut potato in the test control group showed an increased trend,but the increased range in the VI with kojic acid solution addition group was significantly lower than that of the control(P<0.05).On the 12th day of cold storage,the PPO activity of the VI with kojic acid solution addition group decreased by 27.6%compared with the control group,which was basically consistent with the change trend of BI value.The PAL activity of the VI with kojic acid solution addition group was significantly lower than that of the control(P<0.05).However,the POD activity of the VI with kojic acid solution addition group was significantly higher than that of the control(P<0.05).During 0~8 days of cold storage,the total phenol content in the VI with kojic acid solution addition group was significantly higher than that in the control group(P<0.05).There was no significant difference in antioxidant capacity between the two groups at the beginning of cold storage(0~2 d),but after storage for 4~12 days,antioxidant capacity of the sample in the VI with kojic acid solution addition group was significantly higher than that of the control(P<0.05).Overall,the VI with kojic acid addition could inhibit the PPO activity and delay the browning of fresh-cut potatoes during cold storage. |
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| Keywords: | fresh-cut potato kojic acid vacuum impregnation cold storage browning physiological metabolism |
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