摘要
苹果在鲜切过程中易因遭受机械损伤而引发褐变,严重影响其感官品质、风味和商品价值。采用不同浓度外源阿魏酸溶液对鲜切‘红富士’苹果进行浸泡处理,以研究其抑制鲜切苹果褐变的机制。结果表明:1、5、8、10 g/L的阿魏酸浸泡处理均能有效抑制鲜切苹果褐变,10 g/L阿魏酸浸泡处理10 min对鲜切苹果褐变的抑制效果最优;10 g/L阿魏酸处理显著提高了鲜切苹果超氧化物歧化酶(SOD)活性及1,1-二苯基-2-三硝基苯肼(DPPH)自由基、2,2-联氨-双-3-乙基苯并噻唑啉-6-磺酸(ABTS)阳离子自由基的清除率,抑制了贮藏后期多酚氧化酶(PPO)活性,降低了表儿茶素等单一酚的含量,提高了对香豆酸的含量;添加5 mg/mL表儿茶素会促进苹果浆液褐变,而添加5、10、20、40 mg/mL对香豆酸均能抑制苹果浆液褐变。综上所述,外源阿魏酸处理可通过提高SOD活性、抗氧化能力、内源褐变抑制物含量以及降低褐变底物含量来减轻鲜切苹果褐变。
Apples can be mechanically injured during fresh-cutting process,which can cause browning and seriously affect the sensory quality,flavor,and commercial value.In this study,the fresh-cut‘Red Fuji’apples were soaked under different concentrations of exogenous ferulic acid solutions,in order to study the mechanism of browning inhibition.The results showed that soaking with 1,5,8,and 10 g/L of ferulic acid could inhibit the browning of fresh-cut apples,and soaking with 10 g/L of ferulic acid for 10 min presented the best inhibitory effects.The treatment with 10 g/L ferulic acid significantly increased the superoxide dismutase(SOD)activity and the clearance rates of 1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)cation radicals in fresh-cut apples.It also inhibited the polyphenol oxidase(PPO)activity at the later stage of storage,reduced the single phenol contents such as epicatechin,and increased the coumaric acid content.Epicatechin addition with 5 mg/mL could promote apple juice browning,while coumaric acid addition with 5,10,20,40 mg/mL could all demonstrated inhibitory effects.In summary,exogenous ferulic acid treatments could alleviate the browning of fresh-cut apples via increasing SOD activity,antioxidant capacities,the contents of endogenous browning inhibitors,and reducing the contents of browning substrates.
作者
李钰
娄晋衔
马银银
王冬梅
刘佩
LI Yu;LOU Jinxian;MA Yinyin;WANG Dongmei;LIU Pei(Key Laboratory of Food Nutrition and Health,College of Food Science and Engineering,Shandong Agricultural University,Taian 271000,China)
出处
《保鲜与加工》
CAS
北大核心
2024年第6期9-17,共9页
Storage and Process
基金
山东省科技型中小企业创新能力提升工程项目(2021TSGC1263)
国家自然科学基金青年基金(31901752)
山东省自然科学基金面上项目(ZR2022MC102)
山东省重点研发计划(乡村振兴科技创新提振行动计划)项目(2023TZXD077)。
关键词
阿魏酸
鲜切苹果
褐变机制
抗氧化能力
ferulic acid
fresh-cut apples
browning mechanism
antioxidant capacity
