多酚氧化酶在荔果皮花色素苷降解中的作用.docVIP

多酚氧化酶在荔枝果皮花色素苷降解中的作用 庞学群1，，2，季作梁2，张昭其2 （1华南农业大学生命科学学院，广州 510642；2华南农业大学园艺学院，广州 510642） ANG Xue-qun1, HUANG Xue-mei2, YANG Xiao-tang2, JI Zuo-liang2, ZHANG Zhao-qi2 (1Collge of Life Science, South China Agricultural University, Guangzhou 510642; 2College of Horticulture, South China Agricultural University, Guangzhou 510642) Abstract: 【Objective】 It is well established that anthocyanin and polyphenol oxidase (PPO) are involved in pericarp browning of harvested lychee fruit. However, the mechanism by which PPO catalyzes the anthocyanin degradation and pericarp browning has not been well understood yet. 【Method】To understand the role of PPO in anthocyanin degradation, the in vitro degradation of anthocyanins w analyzed in the reactions containing the purified anthocyanin, purified PPO or its immobilized style, exogenous phenol, anthocyanidin or its degraded products.【Result】Purified PPO did not catalyze the degradation of purified anthocyanin. However, in the presence of catechol, anthocyanin was degraded rapidly by PPO and then formed to be brown by-products. PPO directly catalyzed the oxidation of anthocyanidin or its degraded by-product. A sequential reaction system of PPO-phenol-anthocyanin was established by application of the immobilized PPO. The study indicated that the anthocyanin degradation was independent of PPO, but dependent of the quinones generated by PPO.【Conclusion】It was suggested that, during the pericarp browning of lychee fruit, PPO first catalyzes the oxidation of phenols, anthocyanidin and/or its degraded products, then forms quinones, and finally quinones oxidize anthocyanin to brown by-products, leading to the decoloration, browning and reduced anthocyanin content. Key words: Lychee (Litchi chinensis Sonn.); Polyphenol oxidase; Anthocyanin; Degradation 0 引言 【研究意义】荔枝是国南方名特优果，在国内及国际市场上极具竞争力。荔枝采后贮运最严重的一个问题就是果皮褐变，它是限制荔枝长期贮运、导致荔枝货架寿命短和降低荔枝商品价值的主要因素。【前人研究进展】长期以来，荔枝果皮褐变被认为是由于多酚氧化酶（PPO）催化氧化果皮花色素苷形成褐色物质的结果[