超高压处理酸菜褐变机理初探

Preliminary study on the browning mechanism of sour Chinese cabbage after high hydrostatic pressure treatment

超高压处理会导致贮藏期间酸菜褐变。本实验从酶促褐变和非酶褐变两类反应途径分析比较处理前后酶活性、Maillard褐变产物(5-HMF)的含量、VC、多酚等指标的变化,以探究超高压处理后酸菜褐变的机理。结果表明,超高压处理的褐变酸菜中多酚氧化酶(PPO)和过氧化物酶(POD)均已失活,同时,VC和5-HMF的含量与未褐变酸菜也没有显著差异,而褐变酸菜中酚类物质的组成却发生了明显变化。推测超高压处理后酸菜褐变可能与酚类物质的氧化聚合有关。

High hydrostatic pressure（HHP）could result in the browning of sour Chinese cabbage during storage.Based on the enzymatic browning and nonenzymatic browning reaction,the contents of VC,5-HMF and total polyphenol and composition of polyphenols of HHP-treated samples and control samples were analyzed,in order to reveal the browning mechanism.The result showed that PPO and POD enzymes in sour Chinese cabbage had been inactivated.Moreover,there was no significant difference in the contents of VC and 5-HMF between treated and control samples,however,the composition of phenols changed.Therefore,the browning was assumed to be related to the oxidation and polymerization of phenols possibly.