鲜切果蔬酚类物质生物合成机制及抗氧化活性研究进展

Biosynthetic Mechanism of Phenolic Substances and Their Antioxidant Activity in Fresh-cut Fruits and Vegetables:A Review

近年来,随着人们生活水平的提高,保健意识的增强以及生活节奏的加快,鲜切果蔬产品因具有“方便、安全、营养、新鲜”的特点而受到广大消费者的青睐。果蔬在鲜切加工过程中,不可避免地受到机械损伤,启动自身的防御体系合成酚类等次生代谢产物。酚类物质的积累不仅可用于抵御和修复机械损伤,还能显著提高鲜切果蔬的抗氧化活性。对果蔬进行鲜切预处理,进而提高鲜切果蔬的抗氧化保健功效,受到采后领域学者的广泛关注。目前基于酚类物质的生物合成机制及抗氧化活性的生理、生化研究,在提高鲜切果蔬营养价值方面取得了重要进展。本文综述鲜切果蔬酚类物质的生物合成机制及其贮藏期间抗氧化活性的变化规律,为研究提高酚类物质含量和抗氧化活性的方法提供新的思路。

In recent years,with the improvement of people's living standards,the enhancement of health awareness and the acceleration of the pace of life,fresh-cut fruits and vegetables are increasingly favored by consumers due to its characteristics of convenient,safe,nutritious and fresh.However,cutting causes fruit and vegetable suffer irreparable mechanical damage,which may active its own defense system to synthesize phenolic substance secondary metabolites in order to resist and repair mechanical damage and enhance the antioxidant activity of fresh-cut fruits and vegetables.The pretreatment fresh-cutting operation improved the antioxidant and health benefits of fruits and vegetables has received widespread attention from postharvest scholars.In particular,it has the important progress on improving the potential nutritional value of fresh-cut fruits and vegetables based on physiological and biochemical studies on the biosynthesis mechanism of phenolic substances.Collectively,this paper reviewed the biosynthetic mechanism of phenolic substances and their antioxidant activity in fresh-cut fruits and vegetables,which aimed to provide a theoretical basis for elucidating that fresh-cut fruits and vegetables,as pre-processed products,produced more phenols and further improved the antioxidant activity of fresh fruits and vegetables.Meanwhile,this paper will provide new insights into the method that can effectively improve the phenolic substances content and antioxidant activity in fresh-cut fruits and vegetables.