| 茶多酚对板栗“石灰化”及活性氧代谢的影响 |
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| 引用本文： | 张颖豪,顾采琴,张倩,朱冬雪,郑志茂,邱浩纯.茶多酚对板栗“石灰化”及活性氧代谢的影响[J].中国农业科学,2011,44(5):1000-1005. |
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| 作者姓名： | 张颖豪 顾采琴 张倩 朱冬雪 郑志茂 邱浩纯 |
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| 作者单位： | (广州大学化学化工学院食品系); |
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| 基金项目： | 国家自然科学基金项目(30871760) |
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| 摘 要： | 【目的】探讨抗氧化剂茶多酚对板栗“石灰化”及活性氧代谢的影响。【方法】以新鲜板栗为试材,经2%、4% 、6%茶多酚溶液处理后进行常温贮藏,测定贮藏过程中“石灰化”指数、超氧阴离子( )产生速率、过氧化氢(H2O2)含量、超氧化物歧化酶(SOD)和过氧化氢酶(CAT)活性的变化以及膜脂过氧化产物(丙二醛,MDA)含量的变化。【结果】经2%茶多酚溶液处理的板栗“石灰化”指数受到显著抑制。进一步研究表明,2%茶多酚溶液处理能使板栗的SOD和CAT活性高于对照,而 产生速率和H2O2积累量低于对照,减少MDA积累,从而抑制板栗过氧化作用。【结论】适宜浓度的茶多酚处理可降低板栗贮藏过程中的活性氧产生,抑制“石灰化”发生。
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| 关 键 词： | 板栗 茶多酚 石灰化 活性氧 |
| 收稿时间： | 2010-08-25; |
Effects of Tea Polyphenol on Calcification and Reactive Oxygen Metabolism of Chestnuts |
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| ZHANG Ying-hao,GU Cai-qin,ZHENG Qian,ZHU Dong-xue,ZHENG Zhi-mao,QIU Hao-chun.Effects of Tea Polyphenol on Calcification and Reactive Oxygen Metabolism of Chestnuts[J].Scientia Agricultura Sinica,2011,44(5):1000-1005. |
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| Authors: | ZHANG Ying-hao GU Cai-qin ZHENG Qian ZHU Dong-xue ZHENG Zhi-mao QIU Hao-chun |
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| Institution: | ZHANG Ying-hao2,GU Cai-qin1,ZHANG Qian2,ZHU Dong-xue1,ZHENG Zhi-mao1,QIU Hao-chun1 (1Department of Food,College of Chemistry and Chemical Engineering,Guangzhou University,Guangzhou 510006,2Department of Food Nutrition and Safety,College of Life Science,Guizhou University,Guiyang 550025) |
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| Abstract: | 【Objective】The effects of antioxidant tea polyphenol on calcification and reactive oxygen species of fresh chestnuts were investigated.【Method】Fresh chestnuts treated with 2%, 4%, or 6% tea polyphenol solutions were stored under room temperature, and then calcification indexes, production rate, H2O2 content, SOD and CAT activities and content of MDA(malondialdehyde) (a membrane lipid peroxidation product of chestnuts) during storage were detected.【Result】 The calcification indexes of chestnuts were significantly inhibited the calcification index of chestnuts. Furthermore, SOD and CAT activities of chestnuts treated with 2% tea polyphenol were higher, while production rate and H2O2 accumulation were lower as compared with chestnuts of control, indicating an inhibition of peroxidation with a lower MDA accumulation.【Conclusion】Treatment with tea polyphenol solution at a suitable concentration reduced active oxygen production and thus inhibited the calcification occurrence of chestnuts during storage. |
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| Keywords: | chestnut tea polyphenol calcification reactive oxygen |
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