摘要
从鸭梨中提取的多酚氧化酶及其天然底物,两者能相互作用,形成褐色产物。加抑制剂则褐变被抑制,说明酶促褐变是鸭梨黑心病发病的主要原因。分析表明,鸭梨果心有较高的底物含量,约为果肉的2.7倍。鸭梨褐变一般从果心开始发展到果肉,与酚类含量有关。贮藏期间果心酚类底物含量在褐变初期都有一个高峰值,而褐变鸭梨的果心组织酚类含量常小于未褐变的鸭梨。同时多酚氧化酶的活力在同期相应呈现出明显的高峰。这进一步说明鸭梨褐变是以酚类底物消耗、在多酚氧化酶催化下进行的生化反应。将鸭梨果心酚类物质分离提纯后进行纸层析、紫外扫描、红外光谱鉴定,确认为绿原酸。
Polyphenol oxidases and phenols extracted from Yali pear could react on each other,and the products became brown. Browning reaction could be stopped by an inhibitor.Enzymic browning was an important reason by which the core of fruits got 'black' . Phenols contents in the core was 2.7 times higher than that in the flesh. The phenomenon of browning from core to flesn was related to the difference of phenols contents in these two parts. In the beginning of browning period,the contents of phenols increased and polyphonic oxidases activity showed a peak.Browning of Yali pears was an biochemical reaction in which phenol oxidations were catalyzed by polyphenol oxidases. The phenol isolated from the core was determined by paper chromatography, ultra-violet and infrared spectrum. The phenol is chlorogenic acid.
出处
《园艺学报》
CAS
CSCD
北大核心
1992年第3期198-202,共5页
Acta Horticulturae Sinica
关键词
鸭梨
褐变
多酚氧化酶
绿原酸
Yali pear
Browning
Polyphenol oxidase
Chlorogenic acid
