硫化氢通过调节酚类代谢抑制鲜切莲藕片的酶促褐变。
Hydrogen sulfide inhibits enzymatic browning of fresh-cut lotus root slices by regulating phenolic metabolism.
作者信息
Sun Ying, Zhang Wei, Zeng Tao, Nie Qixing, Zhang Fengying, Zhu Liqin
机构信息
College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, Jiangxi, People's Republic of China.
College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, Jiangxi, People's Republic of China.
出版信息
Food Chem. 2015 Jun 15;177:376-81. doi: 10.1016/j.foodchem.2015.01.065. Epub 2015 Jan 19.
The effect of fumigation with hydrogen sulfide (H2S) gas on inhibiting enzymatic browning of fresh-cut lotus root slices was investigated. Browning degree, changes in color, total phenol content, superoxide anion production rate (O2(-)), H2O2 content, antioxidant capacities (DPPH radical scavenging ability, ABTS radical scavenging activity and the reducing power) and activities of the phenol metabolism-associated enzymes including phenylalanine ammonialyase (PAL), catalase (CAT), peroxidase (POD), polyphenol oxidase (PPO) were evaluated. The results showed that treatment with 15 μl L(-1) H2S significantly inhibited the browning of fresh-cut lotus root slices (P<0.05), reduced significantly O2(-) production rate and H2O2 content, and enhanced antioxidant capacities (P<0.05). PPO and POD activities in the fresh-cut lotus root slices were also significantly inhibited by treatment with H2S (P<0.05). This study suggested that treatment with exogenous H2S could inhibit the browning of fresh-cut lotus root slices by enhancing antioxidant capacities to alleviate the oxidative damage.
研究了硫化氢（H₂S）气体熏蒸对抑制鲜切莲藕片酶促褐变的影响。评估了褐变程度、颜色变化、总酚含量、超氧阴离子产生速率（O₂⁻）、H₂O₂含量、抗氧化能力（DPPH自由基清除能力、ABTS自由基清除活性和还原力）以及与酚类代谢相关的酶的活性，包括苯丙氨酸解氨酶（PAL）、过氧化氢酶（CAT）、过氧化物酶（POD）、多酚氧化酶（PPO）。结果表明，用15 μl L⁻¹ H₂S处理可显著抑制鲜切莲藕片的褐变（P<0.05），显著降低O₂⁻产生速率和H₂O₂含量，并增强抗氧化能力（P<0.05）。用H₂S处理也显著抑制了鲜切莲藕片中PPO和POD的活性（P<0.05）。本研究表明，外源H₂S处理可通过增强抗氧化能力减轻氧化损伤来抑制鲜切莲藕片的褐变。
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