摘要
新鲜鸭儿芹嫩茎挑选整理后于0℃贮藏,贮藏期间定期测定鸭儿芹中的酚类物质、酶活性、黄花率及木质素变化。结果显示:鸭儿芹中总酚含量低于一般的叶菜类组织,酚类物质的存在形式主要是结合酚,游离酚含量在贮藏期间较为稳定,表明鸭儿芹酶促褐变程度较低;黄化是导致鸭儿芹贮藏期间色泽变化的主要原因,贮藏第3天开始出现黄化现象,贮藏结束时达到41.5%,丧失商品价值;鸭儿芹贮藏期间出现木质化现象,贮藏结束时木质素含量为入贮时的3.4倍,木质素的积累使鸭儿芹质地老化,食用品质下降。鸭儿芹贮藏中酚类物质的下降与黄化率的上升存在负相关关系(P=-0.6367),推测总酚含量增加会导致黄化率下降;鸭儿芹中POD活力极高,POD活力和木质素含量存在显著的正相关关系(P=0.835 7),推测POD是导致鸭儿芹木质化的关键酶。
Fresh Cryptotaenia japonica shoots were stored at 0℃ , and the contents of phenolics, the activities of enzymes, etiolation index and lignin were determined periodically during the storage. The results showed that the con- tent of TP （total phenol）, mainly about BP （boudphend）, was below other leaf vegetables, the content of FP （free phenol） was stable during storage, which indicated its enzymatic browning degree was low. Etiolation was the main cause that led to color change of Cryptotaenia japonica during the storage, etiolation began to appear at the first three days of storage, etiolation index reached 41.5% at the end stage of storage, which showed that it had lost the value. Lignification appeared during storage, the content of lignin at the end stage of storage was 3.4 times higher than that before the storage, the accumulation of lignin made the texture of Cryptotaenia japonica aged and hard to eat. The negative correlation（p = -0. 636 7）between TP and etiolation rate of Cryptotaenia japonica indicated that the rise of TP can lead to the decrease of etiolation rate. However, the activities of POD （Pexoxidase） was high and shows a positive correlation（p =0. 835 7 ）with lignin, which indicated that POD was the key enzyme of Lignification of Crypto- taenia japonica.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第8期235-239,共5页
Food and Fermentation Industries
基金
安徽师范大学青年专项基金项目(2013qnzx61)
安徽师范大学2013年度本科教学质量提升计划项目
安徽师范大学2014年度校级大学生创新创业训练项目(201410370243)
关键词
鸭儿芹
贮藏
黄化
木质化
过氧化物酶
Cryptotaenia japonica
storage, etiolation
lignification
peroxidase （POD）
