大家都知道,土豆切开以后会很快变黑,现有的知识告诉我们,这是因为土豆中含有大量多酚类和一种叫超氧化物歧化酶的酶类,也就是化妆品中经常说的SOD。当土豆被切开以后,暴露在空气中的多酚类会在超氧化物歧化酶的作用下迅速和氧气反应,生成深色的醌类化合物,这个原理和苹果香蕉变黑很类似,这个过程被称为“褐变”。当然,褐变的过程也有些细节上的不同,不过具体的原理都是类似的。问题来了,现在有只切开不变黑的土豆摆在 As we all know, potatoes will quickly blacken after cutting, the existing knowledge tells us that this is because potatoes contain a lot of polyphenols and a class of enzymes called superoxide dismutase, which is often said in cosmetics SOD. When the potatoes are cut open, the polyphenols exposed to the air will quickly react with oxygen under the action of superoxide dismutase to generate dark quinone compounds. This principle is similar to that of apple bananas. This process It is called “Browning”. Of course, the process of browning also has some differences in the details, but the specific principles are similar. The problem is there, now there is only cut open black potato posing