不同损伤强度对胡萝卜贮藏过程中酚类物质含量及组成的影响

Effects of different wounding-intensities on phenolic compound and composition during carrot storage

以胡萝卜为研究材料,研究了不同损伤强度对胡萝卜贮藏过程中酚类物质含量及组成的影响。结果表明:胡萝卜在贮藏过程中酚类物质含量、抗氧化能力和苯丙氨酸解氨酶(PAL)活性均随着损伤强度的增加而增加。其中高度损伤胡萝卜与对照相比,在第6天酚类物质含量和抗氧化能力分别增加2.5倍和9.4倍。其中的酚类物质主要是绿原酸(5-CQA)和3,5-二咖啡酰奎宁酸(3,5-diCQA),绿原酸所占的百分比越高其对应的抗氧化能力越强。经过机械损伤后可以提高胡萝卜酚类物质的含量,胡萝卜可以作为日常膳食中廉价的抗氧化剂来源。

Carrot was used as materials to study the effects of different wounding-intensities degree on content of phenolic compound during storage. The results indicated that phenolics content, antioxidant capacity（AOX） and PAL activity increased with wounding-intensity during carrot storage. Compared with control group, the influence of high wounding-intensity on phenolics content and AOX of shreds in sixth day was obvious and increased respectively 2.5 fold and 9.4 fold. Wounding induced the synthesis of chlorogenic acid（5-CQA） and 3,5-dicaffeoylquinic acid. A higher proportion of 5-CQA in the phenolic compound was responsible for an increasing specific AOX. Wounded carrots could be a rich source of phenolic antioxidants for the regular diet. It is possible to improve the content and composition of phenolic compound.