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投稿时间：2021-11-26
投稿时间：2021-11-26
中文摘要: 为研究超声波辅助茶多酚处理（ultrasound assisted tea polyphenols，US-TP）对鲜切马铃薯的护色作用，以未处理鲜切样品为对照组（CK），考察US-TP处理对贮藏期鲜切马铃薯褐变指数（browning index，BI），多酚氧化酶（polyphenol oxidase，PPO）、过氧化物酶（peroxidase，POD）、苯丙氨酸解氨酶（phenylalanine ammonialyase，PAL）的活性，总酚及丙二醛（malondialdehyde，MDA）含量的影响。结果表明，经US-TP处理的鲜切马铃薯在贮藏期间其BI值，PPO和PAL活性及MDA含量均显著低于对照组（p<0.05）。在贮藏6 d～9 d，经US-TP处理的鲜切马铃薯POD活性显著高于对照组（p<0.05），但贮藏12 d时则相反。另外，经US-TP处理的鲜切马铃薯总酚含量在整个贮藏期内显著高于对照组（p<0.05）。因此，US-TP处理是延缓贮藏期鲜切马铃薯酶促褐变的一种行之有效的方式。
Abstract:The aim of this study was to investigate the anti-browning effect of ultrasound-assisted tea polyphenols （US-TP）on fresh-cut potato.An untreated fresh-cut sample was used as the control group（CK）.The effect of US-TP treatment on the browning index（BI），the activities of polyphenol oxidase（PPO），peroxidase（POD），and phenylalanine ammonia lyase（PAL），and the total phenol content and malondialdehyde（MDA）content of fresh-cut potato during storage were investigated.The results indicated that during the storage period，the BI value，PPO activity，PAL activity，and MDA content of fresh-cut potato treated with US-TP was significantly lower than those of the control group （p<0.05）.The POD activity of fresh-cut potato treated with US-TP was significantly higher than that of the control group during 6 d-9 d of storage （p<0.05），but it was opposite on the 12th day after storage.In addition，the total phenol content of fresh-cut potato treated with US-TP was significantly higher than that in the control group during the entire storage period（p<0.05）.Therefore，US-TP treatment could be an effective way to delay the enzymatic browning of fresh-cut potato during storage.
文章编号：202207002 中图分类号： 文献标志码：
基金项目:国家自然科学基金青年科学基金项目（31701667）；山西省基础研究计划项目（20210302123334）；国家级大学生创新创业训练项目（202010118005）
| Author Name | Affiliation |
| JIA Yu，ZHANG Juan，SONG Xiao-qing，LI Guo-qin，ZHU Hong-mei，Erihemu | College of Food Science，Shanxi Normal University，Taiyuan 030006，Shanxi，China |
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