大蕉后熟期的褐变相关性及褐变底物鉴定-食品科学.PDFVIP

※包装贮运 食品科学 2012, Vol. 33, No. 04 271 白永亮，余 铭，袁根良，杜 冰，鲁旺旺，黄守耀，杨公明 * (华南农业大学食品学院，广东 广州 510642) 以粉蕉和香牙蕉为对照，观察大蕉后熟过程中褐变度、多酚氧化酶和过氧化物酶的变化规律，同时考 察大蕉总酚和游离酚含量分别在大蕉褐变过程中起的作用。结果表明：三种香蕉在后熟过程中，褐变度均呈逐渐 增长趋势，在储藏 13d 后，粉蕉与香牙蕉的褐变速率明显高于大蕉，说明大蕉更适合于作为深加工的原料。在 储藏 13d 后，大蕉的多酚氧化酶和过氧化物酶比活力均比较低，游离酚含量也比较低，但总酚含量较高，最终导 致褐变速率较慢，说明大蕉的褐变度同多酚氧化酶和过氧化物酶有一定的相关性，大蕉的褐变速率与游离酚的含量 呈负相关。对褐变度与多酚氧化酶和过氧化物酶进行相关性分析，大蕉后熟过程中的褐变度与多酚氧化酶和过氧化 物酶的相关性(R2 值)分别为 0.8789 和 0.9240，说明大蕉后熟过程中的褐变潜力与多酚氧化酶和过氧化物酶密切相关； 通过紫外 - 可见吸收光谱扫描和高效液相色谱分析等方法初步鉴定，大蕉的褐变底物主要为没食子酸和表儿茶素。 大蕉；多酚氧化酶；过氧化物酶；褐变底物 Correlations between Browning Degree and PPO or POD Activity of Dajiao Banana (Musa paradisiaca ABB cv. Dajiao) and Preliminary Identification of Browning Substrates during Postharvest Ripening BAI Yong-liang ，YU Ming ，YUAN Gen-liang ，DU Bing ，LU Wang-wang ，HUANG Shou-yao ，YANG Gong-ming* (College of Food Science, South China Agricultural University, Guangzhou 510642, China) Abstract：The variation regularity of browning degree (BD), polyphenol oxidase (PPO) and peroxidase (POD) of Dajiao banana (Musa paradisiaca ABB cv. Dajiao) was observed and compared with other two banana varieties, Fenjiao and Cavendish. Meanwhile, the role of total and free phenol contents in the browning of Dajiao banana was investigated. BD indicated a progressively increasing trend in the three varieties of banana during postharvest ripening, and Fenjiao and Cavendish browned significantly faster than Dajian after the 13th day of storage, suggesting that Dajiao was more suitable for deep processing. In addition, Dajiao exhibited low PPO and POD activities and low free phenol content but high total phenol content and consequently browned slowly, demonstrating an association between the BD and PPO