高氧预处理协同过氧化氢对板栗仁褐变的影响

Effects of high oxygen and hydrogen peroxide co-treatment on thebrowning of chestnut kernels

中文关键词:  板栗仁  褐变  高氧  过氧化氢  协同处理

英文关键词:chestnut kernels  browning  high oxygen  hydrogen peroxide  co-treatment

中文摘要:

      目的 建立一种高氧预处理协同过氧化氢处理预防板栗仁褐变的方法。方法 将板栗随机分为4组: 对照组(21% O2)、高氧组(90% O2)、过氧化氢组[2% H2O2 (m/V)]、高氧协同过氧化氢组[90% O2+2% H2O2 (m/V)], 0℃贮藏30 d, 每5 d测定其褐变指数, 细胞膜脂过氧化产物丙二醛含量、酶促褐变底物总酚含量及酶促褐变相关酶, 包括多酚氧化酶(polyphenol oxidase, PPO)、苯丙氨酸解氨酶(phenylalanine ammonia-lyse, PAL)、过氧化物酶(peroxidase, POD)以及过氧化氢酶(catalase, CAT)活性。结果 与对照组相比, 高氧组、过氧化氢组和高氧协同过氧化氢组褐变指数分别降低了16.06%、16.38%和29.11%。其中, 高氧协同过氧化氢组的防褐变效果最佳, 显著降低了丙二醛的含量(P<0.05), 抑制了PPO的活性, 提高了PAL、POD、CAT的活性, 增加了酚类物质的含量, 提高了板栗仁抗氧化能力。结论 高氧协同过氧化氢处理, 能显著降低贮藏过程中板栗仁表面褐变, 较好地维持板栗仁品质, 保持板栗仁食用价值和商品价值。

英文摘要:

      Objective To establish a method for preventing browning of chestnut kernels by high oxygen pretreatment and hydrogen peroxide co-treatment. Methods The chestnut kernels were randomly divided into 4 groups of control group (21% O2), high oxygen group (90% O2), hydrogen peroxide group [2% H2O2 (m/V)] and high oxygen and hydrogen peroxide co-treatment group [90% O2+2% H2O2 (m/V)] and stored at 0℃ for 30 d. Subsequently every 5 days, the browning index, content of malondialdehyde, a peroxidation product of cell membrane lipid, enzymatic browning substrates, total phenolic content, enzymatic browning-related enzymes, such as polyphenol oxidase (PPO), phenylalanine ammonia-lyse (PAL), peroxidase (POD) and catalase (CAT) activities were measured. Results Compared to the control group, the browning index of high oxygen group, hydrogen peroxide group and high oxygen and hydrogen peroxide co-treatment group were reduced by 16.06%, 16.38% and 29.11%, respectively. Among them, high oxygen and hydrogen peroxide co-treatment had the best anti-browning effect, which significantly reduced the content of malondialdehyde (P<0.05), inhibited the activity of polyphenol oxidase, increased the activity of PAL, POD and CAT, increased the accumulation of phenolic substances and improved the antioxidant capacity of chestnut kernels. Conclusion The high oxygen and hydrogen peroxide co-treatment can significantly reduce the surface browning of chestnut kernels during storage, better maintain the quality of chestnut kernels and enhance their use value and commercial value.