邹丽红,张玉星

• 1:河北农业大学园艺学院

摘要(Abstract)：

【目的】为了探明砂梨褐变的内在机制,为砂梨贮藏与加工过程中品种选择和褐变控制提供理论依据,【方法】以11个砂梨品种的成熟果实为试材,测定总酚与酚类物质组成及含量、GSH含量、PPO、SOD、CAT、PAL、POD酶活性等相关指标。【结果】结果表明,不同品种酶促褐变程度有很大差别,‘新兴’和‘早生黄金’褐变较重,而‘秋黄’和‘丰水’较轻。绿原酸、儿茶素、芦丁和没食子酸是梨果肉中含量较高的酚类物质。总酚含量与果实褐变度相关性最高,绿原酸次之,儿茶素最低。【结论】梨果肉褐变相关酶活性与酚类物质组分及含量对其酶促褐变的影响程度因品种不同而存在差异。梨果肉酶促褐变与总酚和绿原酸含量的相关度高于与酶类的相关度。

关键词(KeyWords)： 砂梨;酶促褐变;酚类物质;褐变相关酶

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 邹丽红,张玉星

DOI: 10.13925/j.cnki.gsxb.2012.06.017

参考文献(References)：

• [1]ANCHEZ A C G,GIL-L ZQUIERDO A,GIL M I.Comparative studyof six pear cultivars in terms of their phenolic and vitamin C con-tents and antioxidant capacity[J].Journal of the Science of Foodand Agriculture,2003,83:995-1003.
• [2]BI Yang,GUO Yu-rong,LI Yong-cai,HAN Shun-yu.Changes inpeel of three cultivars pears polyphenol concentrations and polyphe-noloxidase in relation to degree of browning during cold storage[J].Journal of Refrigeration,2002(4):52-54.毕阳,郭玉蓉,李永才,韩舜愈.冷藏期间三种梨果皮中酚类物质含量及多酚氧化酶活性变化与褐变度的关系[J].制冷学报,2002(4):52-54.
• [3]CHEN Guo-gang,WANG Zhen-li,TONG Jun-mao.Relationshipamong postharvest browning of Pyrus bretschneideri Rehd,poly-henol oxidase,phenolics compound,cell membrane structure[J].Chinese Agricultural Science Bulletin,2005,21(8):83-85.陈国刚,王祯丽,童军茂.库尔勒香梨采后果实褐变与多酚氧化酶酚类物质及细胞膜结构的关系[J].中国农学通报,2005,21(8):83-85.
• [4]CAI Hui,WANG Tong-kun,QI Yong-shun,ZHANG Jing-zheng.Study on the enzymes related to the anti-browning fruits of Anli pear[J].Journal of Fruit Science,2010,27(5):694-697.蔡惠,王同坤,齐永顺,张京政.抗褐变安梨果实的部分酶活性研究[J].果树学报,2010,27(5):694-697.
• [5]GAO Xue.Physiological research of peel pitting and isolation of re-lated genes on‘FenJie’Navel orange[D].Chongqing:Chongqing Uni-versity,2006.高雪.奉节脐橙果皮褐变生理及相关基因的分离研究[D].重庆:重庆大学,2006.
• [6]GAO Zhao-yin,GUO Xiu-wu,LIU Feng-jun.Study on the mecha-nism of resistance to Flesh browning of Huagaiwang pear variety[J].Journal of Fruit Science,2004,21(2):145-148.高兆银,郭修武,刘凤君.花盖王梨果实抗褐变机理研究[J].果树学报,2004,21(2):145-148.
• [7]COSETENG M Y,LEE C Y.Changes in apple polyphenoloxidaseand polyphenol concentrations in relation to degree of browning[J].Journal of Food Science,1987,52(4):985-989.
• [8]ZHANG Zhi-liang.The guide of plant physiology experiment[M].Shanghai:Higher Education Press,1990.张志良.植物生理学实验指导[M].上海:高等教育出版社,1990.
• [9]ZENG Shao-xi,WANG Yi-rou,LIU Hong-xian.Some EnzyamaticReactions related to ChlorophyII degradation in cucumber cotyledonsunder chilling in the light[J].Acta Phytophysiologica Sinica,1991,17:177-182.曾韶西,王以柔,刘鸿先.低温光照下黄瓜子叶叶绿素降低有关的酶促反应[J].植物生理学报,1991,17:177-182.
• [10]LIU Feng-quan,WANG Jin-sheng.Systemic induction of severaldefense response enzymes in rice seedlings by salicylic acid[J].PlantPhysiology Communications,2002,38(2):121-123..刘凤权,王金生.水杨酸对水稻防卫反应酶系的系统诱导[J].植物生理学通讯,2002,38(2):121-123.
• [11]HAVIR EA,MCHALE NA.Biochemical and developmental charac-terisation of multiple forms of catalase in tobacco leaves[J].PlantPhysiol,1987,84:450-455.
• [12]LI He-sheng.The principle and technology of plant physiology[M].Beijing:Higher Education Press,2000.李合生.植物生理生化实验原理和技术[M].北京:高等教育出版社,2000.
• [13]BREHE J E,BURCH H B.Enzymatic assay for glutathione[J].AnalBiochem,1976,74:315-319.
• [14]LI Jing,NIE Ji-yun,LI Hai-fei,XU Guo-feng,WANG Xiao-di,WU Yong-long,WANG Zhen-xu.On determination conditions fortotal polyphenols in fruits and its derived products by Folin-phenolmethods[J].Journal of Fruit Science,2008,25(1):126-131.李静,聂继云,李海飞,徐国峰,王孝娣,毋永龙,王贞旭.Folin-酚法测定水果及其制品中总多酚含量的条件[J].果树学报,2008,25(1):126-131.
• [15]LI Ying-biao,HUANG Zuo-rong,LIU Jian-cheng,SHEN Hui-hui,WU Jian-gang,LIU Li.Mechanism of the enzymatic browningof Pyrus bretschneideri Rehd during storage[J].Beverage&FastFrozen Food Industry,2005,11(1):12-14.李应彪,黄佐蓉,刘建成,沈慧慧,武建刚,刘丽.库尔勒香梨贮藏期间酶促褐变机理的研究[J].冷饮与速冻食品工业,2005,11(1):12-14.
• [16]DONG Jian-han,WANG Ran,GONG Jing-jing,ZHANG Yu-chao,WANG Cheng-rong.Analysis of browning characteristic in pearfruits[J].Chinese Agricultural Science Bulletin,2007,23(4):285-288.董剑寒,王然,宫静静,张玉超,王成荣.不同梨果实褐变特异性分析[J].中国农学通报,2007,23(4):285-288.
• [17]YUAN Jiang,ZHANG Shao-ling,CAO Yu-fen,WU Jun,TIANLu-ming,TAO Shu-tian,DONG Xing-guang.Polyphenolic com-pound and substances determination of enzymatic browning in pear[J].Acta Horticulturae Sinica,2011,38(1):7-14.袁江,张绍铃,曹玉芬,吴俊,田路明,陶书田,董星光.梨果实酚类物质与酶促褐变底物的研究[J].园艺学报,2011,38(1):7-14.
• [18]WU Geng-xi,ZHOU Hong-wei,WANG Jian-min.Biochemicalmechanism and substances determination of enzymic browning ofYali pear(Pyrus bretschneideri Rehd.)[J].Acta Horticulturae Sini-ca,1992,19(3):198-202.吴耕西,周宏伟,汪建民.鸭梨酶促褐变的生化机制及底物鉴定[J].园艺学报,1992,19(3):198-202.
• [19]NIE Lan-chun,SUN Jian-she,XIN Bei,LXin-qiong.Studies onPhenolic Composition and polyphenol oxidase activity in apple fruits[J].Acta Horticulturae Sinica,2004,31(4):502-504.乜兰春,孙建设,辛蓓,吕新琼.苹果果实酶促褐变底物及多酚氧化酶活性的研究[J].园艺学报,2004,31(4):502-504.