马齿苋（Portulaca oleracea L.）提取物对鲜切马铃薯片贮藏期防褐变的影响。
Effect of purslane (Portulaca oleracea L.) extract on anti-browning of fresh-cut potato slices during storage.
机构信息
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, PR China.
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, PR China.
出版信息
Food Chem. 2019 Jun 15;283:445-453. doi: 10.1016/j.foodchem.2019.01.058. Epub 2019 Jan 18.
Enzymatic browning is a crucial reaction affecting the quality of fresh-cut fruit and vegetables. Purslane is an edible Chinese folk medicine with extensive distribution and containing a lot of polyphenols and alkaloids. However, little research on its' anti-browning effect on fresh-cut food was reported. In this study, the effectiveness of 0.05% (w/w) purslane aqueous extract treatment efficiently inhibited the activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia-lyase (PAL), the membrane integrity was effectively maintained, and malondialdehyde (MDA) content increases was retarded during whole storage period at 4 °C. Oddly, the higher purslane extract concentration, the lower endogenesis phenolic content. Additionally, thirty polyphenols and fifty-six alkaloids were found in purslane aqueous extract by LC-MS/MS. All results suggest that purslane aqueous extract is a promising nutritive anti-browning agent for fresh-cut potato.
酶促褐变是影响鲜切水果蔬菜品质的关键反应。马齿苋是一种可食用的中国民间药物，分布广泛，含有大量的多酚和生物碱。然而，关于其对鲜切食品的抗褐变作用的研究报道甚少。在这项研究中，0.05%（w/w）马齿苋水提物处理有效地抑制了多酚氧化酶（PPO）、过氧化物酶（POD）和苯丙氨酸解氨酶（PAL）的活性，有效地保持了膜的完整性，并在整个 4°C 贮藏期内延缓了丙二醛（MDA）含量的增加。奇怪的是，马齿苋提取物浓度越高，内源性酚类含量越低。此外，通过 LC-MS/MS 在马齿苋水提物中发现了三十种多酚和五十六种生物碱。所有结果表明，马齿苋水提物是一种有前途的营养型鲜切土豆抗褐变剂。
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