论文部分内容阅读
目的:研究鲜天麻保存中相关生理特性的变化规律,为天麻的留种保存及保鲜方法的摸索提供理论基础。方法:采收红天麻后,每5 d测定鲜天麻在保存中淀粉酶、酸性磷酸酶、碱性磷酸酶、蛋白酶、果胶酶、过氧化氢酶、过氧化物酶、超氧化物酶、多酚氧化酶、苯丙氨酸解氨酶等酶活的变化规律及相应含水量、硬度、呼吸强度等生理指标。结果:随着时间的推移,绝大部分酶的活性均是先升后降,呈抛物线趋势,但蛋白酶、磷酸酶的酶活是一直在上升,不同酶及同一酶不同时期的酶活也有较大的差异;含水量、呼吸强度均是先降后升,硬度却是先升后降。结论:鲜天麻保存中可能先消耗体内淀粉等糖类物质,然后再消耗蛋白、脂类等;氧化保护酶类约在10 d后显著上升,20 d后开始下降;呼吸强度与含水量呈显著性正相关;硬度与过氧化物酶、多酚氧化酶呈显著性中度正相关等。
OBJECTIVE: To study the variation of physiological characteristics in preservation of Gastrodia elata Blume, and to provide a theoretical basis for further study on preservation and preservation of Gastrodia elata Blume. Methods: After the gastrodia tuber was collected, the content of amylase, acid phosphatase, alkaline phosphatase, protease, pectinase, catalase, peroxidase, superoxidase, Polyphenol oxidase, phenylalanine ammonia lyase and other enzymes activity changes and the corresponding moisture content, hardness, respiratory intensity and other physiological indicators. Results: With the passage of time, most of the enzyme activity increased first and then decreased, showing a parabolic trend, but the protease, phosphatase enzyme activity has been rising, different enzymes and the same enzyme enzyme activity in different periods also have more Big difference; water content, respiration intensity are the first drop after the rise, but the hardness is the first rise and fall. Conclusion: The storage of fresh gastrodia tuber may first consume carbohydrate such as starch, and then consume the protein and lipids. The oxidative protection enzymes increased significantly after about 10 days and began to decrease after 20 days. The respiration intensity and water content were significant Sexual positive correlation; hardness and peroxidase, polyphenol oxidase showed a significant positive correlation.