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当前位置: 首页 > 文章 > 无硫复合护色液对“红富士”苹果片干制过程中相关酶活性的影响 北方园艺 2013 (2) 108-112
Position: Home > Articles > Effect of the Color-protection Liquid on Browning-related Enzymes Activities in 'Red Fuji' Apple Slices During Drying Process Northern Horticulture 2013 (2) 108-112

无硫复合护色液对“红富士”苹果片干制过程中相关酶活性的影响

作  者：
李新明;张俊;张永茂
单  位：
甘肃省农业科学院农产品贮藏加工研究所
关键词：
红富士苹果;褐变;自由基;干制;酶活力
摘  要：
以红富士苹果片为试材,研究了无硫复合护色液对果片干制过程中相关酶活力的影响。结果表明:经无硫复合护色液浸泡处理后的果片,在各干制时间点,超氧化物歧化酶(SOD)、过氧化氢酶(CAT)酶活力远高于非处理或单一护色液处理组,而多酚氧化酶(PPO)、过氧化物酶(POD)酶活力及丙二醛(MDA)水平远低于非处理或单一护色液处理组。这表明无硫复合护色液的护色效果是通过抑制PPO、POD活力的增加和SOD、CAT活力的下降,进而降低MDA水平来实现的。
译  名：
Effect of the Color-protection Liquid on Browning-related Enzymes Activities in 'Red Fuji' Apple Slices During Drying Process
作  者：
LI Xin-ming,ZHANG Jun,ZHANG Yong-mao(Agricultural Product Storage and Processing Institute,Gansu Academy of Agricultural Sciences,Lanzhou,Gansu 730070)
关键词：
'Red Fuji' apple;browning;free radical;drying;emzymes activity
摘  要：
Taking 'Red Fuji' apple slices as materials,the effect of the color-protection liquid on browning-related enzymes activities in 'Red Fuji' apple slices during drying process were studied.The results showed that SOD and CAT activities in apple slices treated with complex color-protection liquid was far higher than treated with single color-protection reagent or untreated with any reagents.PPO,POD activities and MDA level were lower than those in ones treated with single color-protection reagent or untreated with any reagents.It could be concluded that the complex color-protection liquid prevented apple slices browning by inhibiting PPO,POD activities and stimulating SOD,CAT activities,further decreasing MDA level.

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