鲜切慈菇酶促褐变底物的分析确定

Analysis and Determination of the Enzymatic Browning Substrate in the Fresh-cut Sagittaria

鲜切慈菇在贮藏过程中极易发生酶促褐变。为进一步研究其褐变机理,分析测定了慈菇对不同酚类底物的亲和性,利用薄层层析、紫外吸收光谱及高效液相色谱法鉴定鲜切慈菇酶促褐变的主要底物。结果表明,慈菇中的酚类物质主要为愈创木酚和儿茶酚,慈菇中 POD 对不同底物的结合能力依次为愈创木酚＞焦性没食子酸＞绿原酸＞L-酪氨酸＞儿茶酚,引起酶促褐变的主要底物是愈创木酚。

Fresh-cut sagittaria in the storage process is extremely easy to be enzymatic browning. In order to study its browning mechanism, the compatibility of the sagittaria POD with different phenol class substrate, was determined using thin layer chromatographic analysis, the ultraviolet absorption spectrometry and high pressure liquid chromatography. The result showed that guaiacol and catechol are the major phenols identified in this paper. ~ The combining capacity of sagittaria POD to different substrate is in this descending order： guaiacol, pyrogallic, catecha phenol. The main substrate What causes the enzymatic browning is guaiacol.