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当前位置: 首页 > 文章 > 油胞破坏性青花椒干燥过程中叶绿素降解机制(英文) 食品科学 2015,36 (1) 19-26
Position: Home > Articles > Mechanisms of Chlorophyll Breakdown in the Drying of Green Prickleyashes(Zanthoxylum schinifolium Zucc.) with Damaged Oil Vacuoles FOOD SCIENCE 2015,36 (1) 19-26

油胞破坏性青花椒干燥过程中叶绿素降解机制(英文)

作  者：
阚建全;陈科伟;张甫生;郑炯
单  位：
西南大学食品科学学院;西南大学农业部农产品贮藏保鲜质量安全风险评估实验室(重庆)
关键词：
青花椒;干燥;叶绿素降解
摘  要：
青花椒在快速干燥过程中可以抑制叶绿素的降解,但油胞破坏性青花椒除外。为了探讨这个现象背后的发生机制,本实验将对油胞破坏性青花椒的叶绿素和相关酶的变化进行研究。结果表明,与油胞完整性青花椒相比,干燥后和油胞破坏性青花椒的叶绿素变化更加严重和复杂,干燥后的叶绿素仅剩下原来的6%。油胞破坏抑制了通过脱镁叶绿酸a氧化酶途径形成的焦脱植基叶绿素,并导致脱镁叶绿酸a的在青花椒体内积累(占总叶绿素的18%)。在慢速干燥过程中,逐渐增加的叶绿素降解过氧化物酶活力使得C132氧化型叶绿素的含量不断增加,相关的酶、叶绿素酶和脱镁叶绿素酸酶呈现出下降趋势,而叶绿素降解过氧化物酶和脱镁螯合物则出现波动变化。
译  名：
Mechanisms of Chlorophyll Breakdown in the Drying of Green Prickleyashes(Zanthoxylum schinifolium Zucc.) with Damaged Oil Vacuoles
作  者：
KAN Jianquan;CHEN Kewei;ZHANG Fusheng;ZHENG Jiong;College of Food Science, Southwest University;Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing),Ministry of Agriculture, Southwest University;
关键词：
green prickleyash;;drying;;chlorophyll breakdown
摘  要：
Fast drying could restrain chlorophyll(Chl) degradation in green prickleyashes(GPs) drying except for GPs with damaged oil vacuoles(GP-DOV). To explore the possible mechanisms behind this phenomenon, the variations in Chl pigments and related enzymes were investigated. Compared with GPs with intact oil vacuole, the variations in Chl pigments in GP-DOV were more serious and complicated, that is, only 6% of the total Chl was retained in GP-DOV. This damage seemed to inhibit the formation of pyrochlorophyll pigments after the formation of pheophorbide-a in the pheophorbide-a oxygenase pathway and resulted in the accumulation of pheophorbide a, which accounted for 18% of the total Chl pigments in dried GP. During the slow drying process, the damage gradually induced the activity of chlorophyll-degrading peroxidase, resulting in the accumulation of C132 oxidized Chl pigments. The activities of related enzymes such as chlorophyllase and pheophorbidase showed a downward trend whereas chlorophyll-degrading peroxidase and metal-chelating substances was fluctuated.

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