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将新鲜香椿于0、5、10℃及20℃系列温度下贮藏,定期取样,测定香椿中的多酚类物质的含量,并对与多酚含量变化密切相关的酶类-多酚氧化酶(PPO)、过氧化物酶(POD)的酶活变化趋势进行考察。结果显示,各贮藏温度下,香椿中的多酚含量随着贮藏时间的延长呈现先上升后下降的趋势,而多酚氧化酶的酶活也呈现先上升后下降趋势,过氧化物酶的酶活则呈现出持续上升的趋势。同时发现贮藏于0℃下的香椿贮藏时间最长,生理变化最为缓慢,且其中多酚含量及多酚氧化酶(PPO)、过氧化物酶(POD)酶活变化最为平缓,可以确定香椿最宜存放于0℃条件下。
Fresh Toona sinensis was stored at 0, 5, 10 ℃ and 20 ℃, and the contents of polyphenols in Toona sinensis were determined regularly. The contents of polyphenol oxidase PPO), peroxidase (POD) activity trends were investigated. The results showed that at various storage temperatures, the content of polyphenols in Toona sinensis first increased and then decreased with the prolongation of storage time, while the activity of polyphenol oxidase increased at first and then decreased. The activity of peroxidase Live shows a continuous upward trend. At the same time, it was found that toon stored at 0 ℃ had the longest storage time and the slowest physiological change, and the change of polyphenol content, polyphenol oxidase (PPO) and peroxidase (POD) Should be stored at 0 ℃ conditions.