文成糯米山药的氧化酶含量分析
Oxidase Content Analysis of Wencheng Glutinous Rice Yam
孙彩霞 1刘玉红 1夏其乐 2徐明飞 1郑蔚然1
作者信息
- 1. 浙江省农业科学院农产品质量安全与营养研究所,杭州 310021
- 2. 浙江省农业科学院食品科学研究所,杭州 310021
- 折叠
摘要
为了了解文成糯米山药本底氧化酶含量,促进采后加工的技术研究和开发,以文成县7个糯米山药规模主体样品为研究对象,开展2年的跟踪分析,获得糯米山药中多酚氧化酶(PPO)、过氧化物酶(POD)、超氧化物歧化酶(SOD)等氧化酶含量的定量数据.结果表明,糯米山药本底的氧化酶含量受年份、生产基地的影响显著,不同食用部位的氧化酶本底含量分别为:SOD 69.15～163.71 U/g、POD 112.34～363.75 U/g、PPO 123.84～195.18 U/g.糯米山药的氧化酶含量和褐变程度为:中部>底部>上部.研究结果为糯米山药的采后贮藏和品质控制提供参考.
Abstract
In order to understand the background oxidase content of glutinous rice yam,and to facilitate technological research and development for post-harvest processing,seven main samples of glutinous rice yam from Wencheng County were taken as the research objects,and two years tracking analysis was carried out.The contents of Polyphenol oxidase(PPO),Peroxidase(POD)and Superoxide dismutase(SOD)in glutinous rice yam were detected and quantitative data were obtained.The results showed that,oxidase content in glutinous rice yam was affected by particular year and production bases.Oxidase content of different edible parts was SOD 69.15-163.71 U/g,POD 112.34-363.75 U/g and PPO 123.84-195.18 U/g.Oxidase content and browning degree was:middle part>lower part>upper part.The results will be helpful to post-harvest storage and quality control of glutinous rice yam.
关键词
糯米山药/氧化酶/酶促褐变/采收贮藏/品质Key words
glutinous rice yam/oxidase/enzymatic browning/harvest and storage/quality引用本文复制引用
基金项目
浙江省"三农六方"科技协作计划项目(2021SNLF010)
出版年
2024
国家科技期刊平台
NSTL
万方数据