| 亚硫酸氢钠在马铃薯切片过程中防褐变作用机理的研究 |
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| 引用本文： | 王伟,胡泳华,黄浩,杨美花,潘志针,陈清西. 亚硫酸氢钠在马铃薯切片过程中防褐变作用机理的研究[J]. 厦门大学学报(自然科学版), 2010, 49(2) |
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| 作者姓名： | 王伟 胡泳华 黄浩 杨美花 潘志针 陈清西 |
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| 作者单位： | 厦门大学,生命科学学院,滨海湿地生态系统教育部重点实验室,福建,厦门,361005 |
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| 基金项目： | 国家自然科学基金项目，国家科技支撑计划专项，福建省重点科技项目 |
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| 摘 要： | 多酚氧化酶(PPO)是蔬果酶促褐变的关键酶,抑制该酶活性是防止蔬果褐变的有效措施.在实验中发现NaHSO3对马铃薯PPO具有显著的抑制作用及在马铃薯切片护色中具有防褐变功能.实验结果表明:马铃薯PPO催化L-多巴形成的褐变物质在475 nm波长处有特征性的吸收峰,并且该吸收峰随着NaHSO3浓度的增加明显降低.NaHSO3的抑制作用表现为不可逆效应,既可以延长酶促反应的迟滞时间,也降低了稳态的酶活力.当NaHSO3浓度增至0.12 mmol/L时,酶促反应的迟滞时间从0延长至56 s,稳态的酶活力下降了35.5%.在马铃薯切片保鲜实验中,对照组在第3天褐变指数达到2,第6天已经完全褐变,而50 mmol/L NaHSO3处理的实验组在第6天褐变指数仅为0.6,有效遏制了马铃薯切片的酶促褐变,实验显示,NaHSO3通过抑制马铃薯PPO活力实现防褐变的效应.
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| 关 键 词： | 马铃薯 多酚氧化酶 亚硫酸氢钠 防褐变 |
The Antibrowning Mechanism of Sodium Bisulfite on Potato During Slicing |
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| WANG Wei,HU Yong-hua,HUANG Hao,YANG Mei-hua,PAN Zhi-zhen,CHEN Qing-xi. The Antibrowning Mechanism of Sodium Bisulfite on Potato During Slicing[J]. Journal of Xiamen University(Natural Science), 2010, 49(2) |
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| Authors: | WANG Wei HU Yong-hua HUANG Hao YANG Mei-hua PAN Zhi-zhen CHEN Qing-xi |
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| Affiliation: | WANG Wei,HU Yong-hua,HUANG Hao,YANG Mei-hua,PAN Zhi-zhen,CHEN Qing-xi*(Key Laboratory of the Ministry of Education for Coastal , Wetl, Ecosystems,School of Life Sciences,Xiamen University,Xiamen 361005,China) |
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| Abstract: | Polyphenoloxidase(PPO)is key enzyme of enzymatic browning during vegetables and fruits storage.It is an essential and effective way to inhibit the polyphenol oxidase activity in the fresh-keeping of vegetables and fruits.In this paper,the inhibitory effects on potato PPO and color-preservation effects on potato slice of sodium bisulfite have been studied.The results show that the inhibition of sodium bisulfite on PPO is an irreversible reaction and that sodium bisulfite can result in prolonging the lag time... |
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| Keywords: | potato polyphenol oxidase sodium bisulfite antibrowning |
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