无核白绿葡萄干清洗前后酚类物质变化及其与酶促褐变的关系

doi:10.6048/j.issn.1001-4330.2021.07.016

新疆农业科学 ›› 2021, Vol. 58 ›› Issue (7): 1316-1322.DOI: 10.6048/j.issn.1001-4330.2021.07.016

• 园艺特产·微生物·草业 • 上一篇下一篇

无核白绿葡萄干清洗前后酚类物质变化及其与酶促褐变的关系

雷静¹, 廉苇佳¹, 陈雅¹, 韩琛¹, 任红松¹, 肖丽²

1.新疆农业科学院吐鲁番农业科学研究所,新疆吐鲁番 838000;
2.新疆农业科学院科研管理处,乌鲁木齐 830091

收稿日期:2020-10-29 发布日期:2021-07-27
通信作者: 任红松(1977-),男,四川南充人,研究员,博士,研究方向为农产品质加工,(E-mail)1134037950@qq.com;肖丽(1981-),女,山东肥城人,副研究员,硕士研究生,研究方向为农业资源高效利用,(E-mail)34324203@qq.com
作者简介:雷静(1982-)女,新疆沙湾人,副研究员,硕士,研究方向为农产品加工,(E-mail)839130762@qq.com
基金资助:
天山青年计划项目(优秀青年科技人才培养项目)(2019Q052)

Changes of Phenolic Substances in Seedless White and Green Raisins before and after Washing and Their Relationship with Enzymatic Browning

LEI Jing¹, LIAN Weijia¹, CHEN Ya¹, HAN Chen¹, REN Hongsong¹, XIAO Li²

1. Institute of Turpan Agricultural Sciences, Xinjiang Academy of Agricultural Sciences, Turpan Xinjiang 838000, China;
2. Scientific Research Management office of Xinjiang Academy of Agricultural Sciences, Urumqi, 830091,China

Received:2020-10-29 Published:2021-07-27
Correspondence author: REN Hongsong (1977-), male, Han nationality, Nanchong, Sichuan, researcher, phd candidate, Research Direction: Agricultural Product Quality Processing, (E-mail)1134037950@qq. com XIAO Li (1981-), female, Han nationality, Feicheng, Shandong Province, associate researcher, postgraduate, research direction: efficient utilization of agricultural resources, (E-mail)34324203@qq.com
Supported by:
Tianshan Youth Program (Outstanding Yong Technology Talents)(2019Q052)

摘要/Abstract

摘要： 【目的】分析无核白绿葡萄干清洗前后酚类物质含量变化及其与酶促褐变的关系,为研究葡萄干清洗褐变机理提供理论依据。【方法】检测无核白绿葡萄干清洗前后酚类物质的含量变化,分析酚类物质与葡萄干多酚氧化酶反应的活性变化,判断参与酶促反应的底物,采用相关性方法,分析影响葡萄干清洗褐变的主要酚类物质。【结果】无核白绿葡萄干清洗前后有质量变化的酚类物质有槲皮素、儿茶素、咖啡酸、山奈酚、P-香豆酸、绿原酸、阿魏酸、原儿茶酸、香草酸、龙胆酸、芥子酸、丁香酸、没食子酸。其中槲皮素、绿原酸、咖啡酸、P-香豆酸、山奈酚、儿茶素为葡萄干清洗前后参与酶促褐变的主要酚类物质。【结论】无核白绿葡萄干清洗前后,葡萄干褐变度与槲皮素,咖啡酸,山奈酚,儿茶素含量呈显著性相关。

关键词: 葡萄干; 清洗; 酚类物质; 褐变

Abstract: 【Objective】 By analyzing the changes of phenolic compounds before and after cleaning green raisins and their relationship with enzymatic browning, this project aims to explore the mechanism of enzymatic browning in cleaned green raisins.【Method】 Through detecting the content changes of monomer phenols before and after cleaning green raisins, the activity changes of these phenols and polyphenol oxidase reaction of raisins were analyzed, and the substrates involved in enzymatic reaction were determined. At the same time, the main phenols affecting the browning of raisins during cleaning were obtained by correlation analysis method.【Result】 Phenolic substances with quality changes before and after cleaning of green raisins included quercetin, catechin, caffeic acid, kaempferol, P- coumaric acid, chlorogenic acid, ferulic acid, protocatechuic acid, vanillic acid, gentisic acid, sinapic acid, syringic acid and gallic acid. Among them, quercetin, chlorogenic acid, caffeic acid, P- coumaric acid, kaempferol and catechin were the main phenolic substances involved in enzymatic browning of raisins before and after cleaning.【Conclusion】 Before and after cleaning green raisins, browning degree of raisins is significantly correlated with quercetin, caffeic acid, kaempferol and catechin contents. The research results provide theoretical basis for exploring browning mechanism of raisins cleaning.

Key words: green raisins; cleaning; phenolic substrates; browning

中图分类号:

雷静, 廉苇佳, 陈雅, 韩琛, 任红松, 肖丽. 无核白绿葡萄干清洗前后酚类物质变化及其与酶促褐变的关系[J]. 新疆农业科学, 2021, 58(7): 1316-1322.

LEI Jing, LIAN Weijia, CHEN Ya, HAN Chen, REN Hongsong, XIAO Li. Changes of Phenolic Substances in Seedless White and Green Raisins before and after Washing and Their Relationship with Enzymatic Browning[J]. Xinjiang Agricultural Sciences, 2021, 58(7): 1316-1322.

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无核白绿葡萄干清洗前后酚类物质变化及其与酶促褐变的关系

Changes of Phenolic Substances in Seedless White and Green Raisins before and after Washing and Their Relationship with Enzymatic Browning

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