不同因素对板栗保藏中氧化的影响

Effects of Different Factors on Oxidation of Chestnut in Storage

板栗在贮藏过程中易发生氧化,氧化会对板栗的贮藏、运输、销售产生不利影响,控制氧化可以有效延缓板栗的褐变速度。本文以信阳板栗为原料,探究不同温度、pH值、底物浓度对板栗中多酚氧化酶(Polyphenol Oxidase,PPO)活性和丙二醛含量的影响,为板栗的贮藏保鲜提供理论依据。结果表明,PPO的最适反应条件为温度30℃,底物浓度0.10 mol·L^(-1);pH=9时,PPO活性几乎全部丧失,说明碱性环境比酸性环境对PPO活性的影响大;当褐变指数为0.2时,丙二醛含量较低,褐变指数为0.8时,丙二醛含量较高,为2.38μmol·L^(-1)。

Chestnut is prone to oxidation in the storage process,which will have adverse effects on the storage,transportation and sales of chestnut.Controlling oxidation can effectively slow the browning rate of chestnut.This paper explores the influence of different temperature,pH value and substrate concentration on the polyphenol oxidase(PPO)activity and malondialdehyde content in Chinese chestnut,which provides a theoretical basis for the storage and preservation of Chinese chestnut.The results show that the optimal reaction condition of PPO is 30℃,substrate concentration is 0.10 mol·L^(-1);at pH=9,PPO activity is almost completely lost,indicating that alkaline environment has more influence on PPO activity than acidic environment;when the browning index is 0.2,malondialdehyde content is low,and when browning index is 0.8,malondialdehyde content is 2.38μmol·L^(-1).