潘艳芳,陈晓彤,杨维巧,贾晓昱,张继明,李喜宏.超声处理控制鲜切甘薯褐变的生理机制[J].包装工程,2019,40(9):1-5.
PAN Yan-fang,CHEN Xiao-tong,YANG Wei-qiao,JIA Xiao-yu,ZHANG Ji-min,LI Xi-hong.Physiological Mechanism for Browning Inhibition in Fresh-cut Sweet Potato by Ultrasound[J].Packaging Engineering,2019,40(9):1-5. |
| 超声处理控制鲜切甘薯褐变的生理机制 |
| Physiological Mechanism for Browning Inhibition in Fresh-cut Sweet Potato by Ultrasound |
| 投稿时间：2019-03-18 修订日期：2019-05-10 |
| DOI：10.19554/j.cnki.1001-3563.2019.09.001 |
| 中文关键词: 甘薯 鲜切 酶促褐变 超声处理 |
| 英文关键词:sweet potato fresh-cut enzymatic browning ultrasonic treatment |
| 基金项目:“十三五”国家重点研发计划（2018YFD0401305-5）；天津市科技计划（18ZXRHNC00070，17PTWYHZ 00030）；天津市食品冷链物流工程技术中心建设项目（20171204） |
| 作者 | 单位 |
| 潘艳芳 | 1.天津科技大学 食品工程与生物技术学院天津科技大学省部共建食品营养与安全国家重点实验室，天津 300457 |
| 陈晓彤 | 1.天津科技大学 食品工程与生物技术学院天津科技大学省部共建食品营养与安全国家重点实验室，天津 300457 |
| 杨维巧 | 2.天津捷盛东辉保鲜科技有限公司，天津 300403 |
| 贾晓昱 | 1.天津科技大学 食品工程与生物技术学院天津科技大学省部共建食品营养与安全国家重点实验室，天津 300457 |
| 张继明 | 3.国投中鲁果汁股份有限公司，北京 100037 |
| 李喜宏 | 1.天津科技大学 食品工程与生物技术学院天津科技大学省部共建食品营养与安全国家重点实验室，天津 300457 |
|
| Author | Institution |
| PAN Yan-fang | 1. State Key Laboratory of Food Nutrition and Safety by Tianjin University of Science and Technology and Ministryof Education, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology,Tianjin 300457, China |
| CHEN Xiao-tong | 1. State Key Laboratory of Food Nutrition and Safety by Tianjin University of Science and Technology and Ministryof Education, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology,Tianjin 300457, China |
| YANG Wei-qiao | 2. Tianjin Gasin-dh Fresh-keeping Technology Co., Ltd., Tianjin 300403, China |
| JIA Xiao-yu | 1. State Key Laboratory of Food Nutrition and Safety by Tianjin University of Science and Technology and Ministryof Education, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology,Tianjin 300457, China |
| ZHANG Ji-min | 3. SDIC Zhonglu Fruit Juice Co., Ltd., Beijing 100037, China |
| LI Xi-hong | 1. State Key Laboratory of Food Nutrition and Safety by Tianjin University of Science and Technology and Ministryof Education, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology,Tianjin 300457, China |
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| 中文摘要: |
| 目的 针对甘薯鲜切后易氧化褐变问题，研究超声处理对鲜切甘薯酶促褐变影响的机制，确定最佳的超声处理时间。方法 甘薯经鲜切后，先在25 ℃，40 kHz下超声处理不同时间（0，5，10，20 min），然后测定其在4 ℃冷藏期间对甘薯色泽、丙二醛（MDA）含量、褐变相关酶活性及酚类底物含量的影响。结果 适宜时间的超声处理能有效保持鲜切甘薯的亮度和色度，抑制MDA的积累，钝化多酚氧化酶（PPO）和过氧化物酶（POD）的活性，激发苯丙氨酸解氨酶（PAL）活性，提高了甘薯总酚含量和抗氧化能力，延缓了褐变的发生。结论 以超声处理10 min的防褐变效果最佳，处理20 min会对甘薯组织造成损伤，从而加重褐变。 |
| 英文摘要: |
| The work aims to study the physiological mechanism of ultrasonic treatment on enzymatic browning in view of the oxidative browning of fresh-cut sweet potato and find the optimal ultrasonic treatment time. Fresh-cut sweet potato slices were treated with ultrasound for 0, 5, 10 and 20 min at frequency of 40 kHz and temperature of 25 ℃. The color, malondialdehyde content, browning related enzyme activities and total phenol content of fresh-cut sweet potato at 4 ℃ storage were tested. Moderate ultrasonic time effectively maintained the brightness and color of fresh-cut sweet potato, inhibited the accumulation of malondialdehyde, passivated the activity of polyphenol oxidase and peroxidase, stimulated the activity of phenylalanine ammonia-lyase, improved the total phenol content and antioxidant capacity, and ultimately delayed browning of fresh-cut sweet potato. The best anti-browning effect is achieved by ultrasonic treatment for 10 min, and ultrasonic treatment for 20 min will cause damage to sweet potato tissue and aggravate browning. |
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