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中国农学通报

中国农学通报 ›› 2015, Vol. 31 ›› Issue (32): 72-75.doi: 10.11924/j.issn.1000-6850.casb15050033

所属专题： 生物技术

• 食品 营养 检测 安全 • 上一篇    下一篇

软儿梨冷冻贮藏过程酚类物质与多酚氧化酶的区域化分布

段瑞君1,郑淑霞2,王振辉3,熊辉岩4   

  1. (1青海大学生态环境工程学院,西宁 810016；2青海省农林科学院林业所,西宁 810016；3青海省贵德县环境保护和林业局,青海贵德 811700；4青海大学农牧学院,西宁 810016）
  • 收稿日期:2015-05-06 修回日期:2015-10-26 接受日期:2015-06-25 出版日期:2015-11-16 发布日期:2015-11-16
  • 通讯作者: 段瑞君
  • 基金资助:
    国家大学生创新基金资助项目“软儿梨褐变机理研究”(101074303)；青海省科技厅项目“地产特色果树的退化改造及栽培技术研究”(2005-N-101)。

The Distribution of Phenolic Compounds and Polyphenol Oxidase of Ruaner Pear in Frozen Storage Process

Duan Ruijun1, Zheng Shuxia2, Wang Zhenhui3, Xiong Huiyan4   

  1. (1College of Eco-environmental Engineering, Qinghai University, Xining 810016; 2Forestry Science Institute of Qinghai Agriculture and Forestry Academy, Xining 810016; 3Guide Environmental Protection and Forestry Bureau of Qinghai Province, Guide Qinghai 811700;4College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016)
  • Received:2015-05-06 Revised:2015-10-26 Accepted:2015-06-25 Online:2015-11-16 Published:2015-11-16

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摘要： 为研究冷冻贮藏中不同部位酚类物质和多酚氧化酶的分布特征，以青海省地方梨优良品种‘软儿梨’果实为研究材料，采用高效液相色谱法和比色法测定软儿梨果实后熟（室温）、冻藏(-18℃)和解冻（室温）3个时期的果皮、果肉中总多酚、绿原酸的含量和多酚氧化酶活性。结果表明：软儿梨果实后熟后，酚类物质果肉?果皮，多酚氧化酶则果皮?果肉；冷冻贮藏过程中，不同部位的酚类物质和多酚氧化酶均呈现不同程度的升高，但绿原酸在果皮急剧下降、果肉中略有增加。解冻后总体呈下降趋势，2个部位总酚、多酚氧化酶下降明显，而果皮中的绿原酸变化不大。研究表明：软儿梨果实后熟后，酚类物质和多酚氧化酶分布呈现区域化，冷冻贮藏加剧了酚类物质和多酚氧化酶活性的积累，导致了软儿梨冷冻贮藏后果皮先于果肉发生了褐变。

关键词: 气候变化, 气候变化, 降水, 气温, 忻州市

Abstract: This study aimed to reveal the distribution characteristics of phenolics and polyphenol oxidase in different fruit parts and fruit browning at the frozen storage. The total polyphenols content, chlorogenic acid content and polyphenol oxidase activity of flesh and peel of Qinghai excellent local pear variety ‘Ruaner pear’(Pyrus ussuriensis Maxim) fruit were determined by using HPLC and spectrophotometry at three periods: ripening (room temperature), frozen (-18℃) and thawing (at room temperature). The results showed that the total phenols of flesh were more than that of peel and polyphenol oxidase was the opposite after ripening; the total phenols and polyphenol oxidase of different parts increased for different degrees, and chlorogenic acid of peel declined sharply while that of flesh increased slightly in frozen storage process. After thawing, the total phenols and polyphenol oxidase of different parts decreased obviously while chlorogenic acid of peel changed slightly. The distribution of polyphenols and polyphenol oxidase were unevenly regionalized in different parts of Ruaner pear after fruit ripening, and frozen storage exacerbated the accumulation of polyphenols and polyphenol oxidase activity and led to peel browning at frozen storage.