食品与发酵工业 >

2024 , Vol. 50 >Issue 22: 83 - 89

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038000

研究报告

不同温度对鲜切百合鳞茎片紫红色变化的影响

  • 范文广 ,
  • 白鹏 ,
  • 郭涛 ,
  • 田亚琴 ,
  • 田辉 ,
  • 柴佳靖
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  • 1(兰州理工大学 生命科学与工程学院,甘肃 兰州,730050)
    2(河南中医药大学 药学院,河南 郑州,450046)
第一作者:博士,副教授(通信作者,E-mail:fanwenguang_88@163.com)

收稿日期: 2023-11-19

  修回日期: 2024-01-05

  网络出版日期: 2024-12-17

基金资助

国家自然科学基金项目(31960491);甘肃省自然科学基金(23JRRA798)

收起

Effects of different temperature on violet-red color change of fresh-cut lily bulb scales

  • FAN Wenguang ,
  • BAI Peng ,
  • GUO Tao ,
  • TIAN Yaqin ,
  • TIAN Hui ,
  • CHAI Jiajing
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  • 1(School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou 730050, China)
    2(School of Pharmacy, Henan University of Chinese Medicine, Zhengzhou 450046, China)

Received date: 2023-11-19

  Revised date: 2024-01-05

  Online published: 2024-12-17

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摘要

在百合鳞茎的贮藏和加工过程中,鳞茎片经常发生紫红色变化的现象。为研究温度对鲜切百合鳞茎片紫红色变化的影响,采用不同温度(4、20、35 ℃)贮藏兰州百合鳞茎片,测定了百合鳞茎片表面色泽、总酚含量、总花青素含量、花青素合成相关酶及多酚氧化酶(polyphenol oxidase, PPO)和过氧化物酶(peroxidase, POD)活力变化。结果表明,较高的温度提高了百合鳞茎片总酚含量。在贮藏中期,温度通过促进PPO和POD的活力,增加了百合鳞茎片的褐变度,导致其表面品质下降。同时,较高的温度促进了苯丙氨酸解氨酶(phenylalanine ammonia lyase, PAL)、查尔酮合成酶(chalcone synthase, CHS)、二氢黄酮醇还原酶(dihydroflavonol reductase, DFR)和花青素合成酶(anthocyanin synthase, ANS)等花青素合成相关酶的活力,且20 ℃的贮藏温度可以显著增加百合鳞茎片中花青素的积累,但都不足以使百合鳞茎片表面呈现紫红色。因此,温度不是影响鲜切百合鳞茎片紫红色变化的主要因素。

关键词： 兰州百合; 鳞茎片; 紫红色; 温度; 鲜切果蔬

本文引用格式

范文广 , 白鹏 , 郭涛 , 田亚琴 , 田辉 , 柴佳靖 . 不同温度对鲜切百合鳞茎片紫红色变化的影响[J]. 食品与发酵工业, 2024 , 50(22) : 83 -89 . DOI: 10.13995/j.cnki.11-1802/ts.038000

Abstract

During the storage and processing of lily bulbs, the phenomenon of the violet-red color change of the scales often occurs.To investigate the effect of temperature on the violet-red color change of fresh-cut lily bulb scales, Lilium davidii var.unicolor bulb scales were stored at different temperatures (4, 20, 35 ℃), and the surface color, total phenolic content, total anthocyanin content, the activities of anthocyanin synthesis-related enzymes, polyphenol oxidase (PPO), and peroxidase (POD) were determined.Results indicated that higher temperatures increased the total phenolic content of lily bulb scales during storage.In the middle of the storage period, temperature promoted the activity of polyphenol oxidase (PPO) and peroxidase (POD), leading to an increase in the browning degree of lily bulb scales and a decrease in surface quality.At the same time, higher temperatures promoted the activity of anthocyanin synthesis-related enzymes, such as phenylalanine ammonia lyase (PAL), chalcone synthase (CHS), dihydroflavonol reductase (DFR), and anthocyanin synthase (ANS), and a storage temperature of 20 ℃ could significantly increase the accumulation of anthocyanins in lily scales, but it was not enough to cause a violet-red color on the surface of lily bulb scales.Overall, the temperature is not the main factor affecting the violet-red color change of fresh-cut lily bulb scales.

Key words： Lilium davidii var.unicolor; bulb scales; violet-red; temperature; fresh-cut fruits and vegetables

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