摘要
北青龙衣在由鲜品到干品的贮藏期间会出现失水、颜色变深等褐变现象。研究该褐变过程发生的机制,为控制褐变、提高药材的稳定性提供试验依据。采用北青龙衣鲜果果皮,4℃低温贮藏,研究其褐变度(browning degree,BD)、多酚氧化酶(polyphenol oxidase,PPO)、苯丙氨酸解氨酶(phenylalanine ammonialyase,PAL)、过氧化物酶(peroxidase,POD)活性变化、丙二醛(malondialdehyde,MDA)、总多酚(total polyphenols,TP)、还原糖含量及维生素C(Vitamin C,VC)含量变化。试验数据显示果皮颜色变深、TP含量下降、PPO活性降低、PAL活性上升、SOD和POD活性先上升后下降、MDA含量升高、还原糖和VC含量下降。BD与PPO、SOD、POD活性和TP含量呈显著负相关,与PAL活性呈显著正相关,与VC和还原糖无显著相关性。北青龙衣贮藏过程中发生了酶促褐变和非酶褐变,且以酶促褐变为主,PPO在酶促褐变中可能起主要作用。
The browning phenomenon of water loss and color becoming darker of North Qinglongyi occurs during the storage period from fresh to dry. Studying the mechanism of the browning process can provide a basis for controlling the browning and improving the stability of medicinal materials. The North Qinglongyi fruit peel was used as the experimental material and stored at 4~C. The changes of browning degree （BD）, polyphenol oxidase （PPO）, phenylalanine ammonialyase （PAL）, peroxidase （POD）, malondialdehyde （MDA）, reducing sugar and Vitamin C （VC） were studied. The experimental data showed that the color of the fruit peel became darker, TP content decreased, PPO activity decreased, PAL activity increased, SOD and POD activity increased first and then decreased, MDA content increased, reducing sugar and VC content decreased. BD, PPO, SOD, POD activity had significantly negative correlation with TP content, and significantly positive correlation with PAL activity, and had no significant correlation with VC as well as reducing sugar. The enzymatic browning and non-enzymatic browning appeared in the storage of North Qinglongyi, the enzymatic browning was the main browning, and PPO might act an important role in enzymatic browning.
出处
《中国农学通报》
2017年第12期129-136,共8页
Chinese Agricultural Science Bulletin
基金
国家自然科学基金"北青龙衣毒性物质基础及致毒机制研究"(81503348)
国家"重大新药创制"科技重大专项"抗肿瘤有效组分新药青龙衣胶囊的研制"(2010ZX09102-138)
关键词
北青龙衣
褐变
酶促褐变
多酚氧化酶
苯丙氨酸解氨酶
North Qinglongyi
browning
enzymatic browning
polyphenol oxidase （PPO）
phenylalanine ammonialyase （PAL）
