鲜切莲藕的酶促褐变及贮藏中褐变生理的研究

Study on enzymatic browning and browning physiology in storage of fresh-cut lotus root

以鲜切莲藕为研究对象,试验探讨多酚氧化酶(PPO)活性测定的最佳条件、抑制剂对多酚氧化酶的影响,并研究鲜切莲藕在贮藏期间相关指标的变化规律。结果表明:邻苯二酚为底物时,最适波长为410 nm、pH值为7.0、温度为35℃、底物浓度0.09 mol/L及抑制剂组合为Vc浓度0.20%、亚硫酸钠浓度0.10%、柠檬酸浓度0.20%、EDTA浓度0.25%。鲜切莲藕在贮藏期间,褐变度呈上升趋势,水分含量、可溶性蛋白质含量、PPO活性呈先上升后下降的趋势。

The test discusses the optimal experimental conditions determining polyphenol oxidase（PPO） activity,effects of inhibitors on polyphenol oxidase and study on the related index changes of fresh-cut lotus root during storage using the fresh-cut lotus root as the research object.The results showed that when using catechol as substratethe,the most suitable wave length is 410 nm,pH value is 7.0,the temperature is 35 ℃,concentration of substrate 0.09 mol/L and the factor browning inhibition comboination is that the concentration of the Vc is 0.20%,the concentration of the sodium sulfite is 0.10%,the concentration of the citric acid is 0.20%,the concentration of the EDTA is 0.25%.During the storage,the degree of browning increased,moisture content,solute protein content and PPO activity rose firstly and then decreased.