摘要
研究了石榴在贮藏期间果皮褐变度(BD)与总酚和单宁的变化关系,探讨了多酚氧化酶(PPO)活性变化趋势,利用薄层层析和HPLC鉴定了引起石榴果皮酶促褐变的底物。结果表明:石榴果皮单宁含量较高,贮期单宁含量下降迅速,且单宁含量下降速率与果皮褐变度呈正相关,分析得出引起石榴果皮酶促褐变的底物主要是单宁。
The relationship between browning degree （BD） and the content of total polyphenol and tannin in pomegranate peel was analyzed during storage period ,the changing tendency of polyphenol oxidase enzyme （PPO） was studied. The main browning substrate which led to enzymatic browning in fresh pomegranate peel was identified by thin-layer chromatography and HPLC. The result showed that the content of tannin is higher in the pomegranate peel , and it is decreased rapidly during storage, there is also a positive correlation between the degressive speed of the tannin content and peel browning degree during storage , this result indicated that the browning in fresh pomegranate peel was mainly due to the oxidation of phenols, and it was identified that the main browning substrate for enzymatic browning in pomegranate peel during storage is tannin
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2007年第10期111-114,共4页
Food and Fermentation Industries
关键词
石榴果皮
褐变底物
高效液相
pomegranate peel,browning substrates,high performance liquid chromatograph
