二氧化碳导致鸭梨褐变与细胞内钙的关系.pdfVIP

62 2011, Vol. 32, No. 13 食品科学 ※基础研究 1 2, 3 刘 野 ，胡小松 * ，张 飞 (1.北京工商大学化学与环境工程学院，北京 100048 ；2. 中国农业大学食品科学与营养工程学院，北京 100083 ； 3. 国家粮食储备局西安油脂科学研究设计院，陕西 西安 710082) 为了研究 CO2 导致鸭梨果实褐变与细胞内钙的关系，采用高压二氧化碳(HPCD)对鸭梨进行短时处理。结 果表明：经过 HPCD 处理后，鸭梨细胞内的水溶性钙和膜结合钙含量随处理时间延长逐渐降低；果胶酸钙和碳酸 钙总含量、草酸钙含量、磷酸钙含量逐渐升高；X 射线衍射结果表明碳酸钙含量有所升高；超微观察显示细胞结 构已被破坏，果实发生严重褐变。因此，HPCD 处理改变了鸭梨细胞内钙的存在状态和部位，使细胞质膜的透性 增大，加速了果实的褐变。 高压二氧化碳；鸭梨；褐变；细胞结构；钙含量 Relationship between Carbon Dioxide-induced Browning and Intracellular Calcium in Yali Pears (Pyrus bretschneideri Rehd.) 1 2, 3 LIU Ye ，HU Xiao-song *，ZHANG Fei (1. College of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing 100048, China； 2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China； 3. Xi ’an Oils ＆ Fats Research ＆ Design Institute, State Administration of Grain Reserve of China, Xi ’an 710082, China) Abstract ：Yali pears were subjected to short-time high-pressure carbon dioxide (HPCD) treatment in order to explore the relationship between their CO2-induced browning and intracellular calcium. After HPCD treatment, the content of water soluble and membrane-bound calcium decreased, whereas the contents of calcium oxalate, calcium phosphate, calcium pectate and calcium carbonate increased in Yali pears as the HPCD treatment time increased. An increase in the content of carbonate calcium was also confirmed by X-ray diffraction analysis after HPCD tr