褐变
多酚氧化酶
马齿苋
多酚
化学
食品科学
苯丙氨酸解氨酶
采后
过氧化物酶
儿茶酚氧化酶
苯丙氨酸
丙二醛
抗氧化剂
植物
酶
生物化学
生物
氨基酸
作者
Xia Liu,Qian Yang,Yuzhu Lu,Yuan Li,Tongtong Li,Boyang Zhou,Liping Qiao
出处
期刊:Food Chemistry
[Elsevier]
日期:2019-01-18
卷期号:283: 445-453
被引量:126
标识
DOI:10.1016/j.foodchem.2019.01.058
摘要
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.
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