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投稿时间：2022-02-21
投稿时间：2022-02-21
中文摘要: 鲜切苹果在削皮、切分、保鲜等过程中会产生一定的损伤，导致褐变，降低感官品质和市场价值。采用覆盆子水提取液处理鲜切苹果，研究适宜的处理技术及褐变相关联的生理指标变化。结果表明：覆盆子水提取液的最佳浸提时间为2 h，最佳处理浓度为稀释5倍，最佳处理时间为10 min。覆盆子水提取液可抑制鲜切苹果多酚氧化酶、过氧化物酶和苯丙氨酸解氨酶的活性，经覆盆子水提取液处理后，鲜切苹果总酚含量降低，DPPH自由基清除活性增加。通过高效液相色谱分析发现覆盆子水提取液中含有阿魏酸、儿茶素、绿原酸、芦丁、p-香豆酸等活性成分，与抑制褐变密切相关。
Abstract:Fresh-cut apple may be damaged in the process of peeling，cutting，and preservation，which will result in browning and reduce the sensory quality and market value.In this study，fresh-cut apples were treated with raspberry water extract to investigate the appropriate treatment conditions and the physiological indexes related to browning of apple.The results showed that the optimal extraction time，treatment concentration and time in the raspberry water extract was 2 h，5 times dilution and 10 min，respectively.The activities of polyphenol oxidase，peroxidase，and phenylalanine ammonialyase in fresh-cut apples were inhibited by raspberry water extract.After treatment，the total phenol decreased while the DPPH free radical scavenging activity increased in fresh-cut apples.High performance liquid chromatography（HPLC）analysis showed that the raspberry water extract contained a variety of active components such as ferulic acid，catechin，chlorogenic acid，rutin，and pcoumaric acid，which played a role on the browning inhibition.
文章编号：202218004 中图分类号： 文献标志码：
基金项目:山东省自然科学基金面上项目（ZR2021MC031）；山东省高等学校青创科技计划（2020KJE007）；山东省重点研发计划（重大科技创新工程）项目（2021LZGC024）
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