综述与专题评论

莲产物酶促褐变机理及控制方法研究进展

  • 李靓 ,
  • 刘小如 ,
  • 李京芳
展开
  • 1(河北工程大学 生命科学与食品工程学院, 河北 邯郸 056038)
    2(邯郸市天然产物与功能食品开发重点实验室, 河北 邯郸 056038)
    3(南昌大学, 食品科学与资源挖掘全国重点实验室, 江西 南昌 330047)
第一作者:硕士研究生(李京芳讲师为通信作者,E-mail:ljf95517@163.com)

收稿日期: 2025-12-11

  修回日期: 2026-01-20

  网络出版日期: 2026-06-24

基金资助

河北省自然科学基金项目(C2024402020);河北省教育厅科学研究项目(青年拔尖人才项目,BJ2025099);邯郸市2025年度哲学社会科学规划课题(重点研究项目,2025498);河北工程大学“青蓝学者”创新基金项目

Research progress on the mechanism and control methods of enzymatic browning in lotus products

  • LI Liang ,
  • LIU Xiaoru ,
  • LI Jingfang
Expand
  • 1(College of Life Sciences and Food Engineering, Hebei University of Engineering, Handan 056038, China)
    2(Key Laboratory of Development of Natural Products and Functional Foods, Handan 056038, China)
    3(State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China)

Received date: 2025-12-11

  Revised date: 2026-01-20

  Online published: 2026-06-24

摘要

莲产物主要包括莲藕、莲子等,是营养价值丰富的药食同源资源,但其贮藏与加工过程中易发生酶促褐变,严重影响产品外观、营养品质及商品价值。酶促褐变是由于多酚氧化酶、过氧化物酶催化酚类化合物氧化聚合、形成醌类物质及黑色素的复杂过程,其发生与酶活性、酚类底物含量、氧气浓度及pH值、温度等环境因素密切相关。近年来,针对莲产物褐变控制的研究取得诸多进展,包括物理控制(低温贮藏、高压处理、脉冲电场处理等),化学控制(有机酸、微酸性电解水等),生物控制(天然提取物、益生菌代谢产物等),而复合控制技术则凭借协同增效优势展现出更广阔的应用前景。该文综述莲产物酶促褐变的核心机理及各类控制方法的研究现状、作用机制及应用效果,展望未来以天然、高效、绿色为导向的褐变控制技术为发展方向,以期为莲产物深加工产业的品质提升提供理论参考。

本文引用格式

李靓 , 刘小如 , 李京芳 . 莲产物酶促褐变机理及控制方法研究进展[J]. 食品与发酵工业, 2026 , 52(11) : 460 -471 . DOI: 10.13995/j.cnki.11-1802/ts.045465

Abstract

Lotus products primarily including lotus root and seeds, represent a nutritional and medicinal edible resource.However, they are highly susceptible to enzymatic browning during processing and storage, which severely compromises their appearance, nutritional quality, and market value.Enzymatic browning is a complex process driven by the oxidation and polymerization of phenolic compounds, catalyzed by enzymes such as polyphenol oxidase and peroxidase, leading to the formation of quinones and melanin.Its occurrence is associated with enzyme activity, phenolic substrate content, oxygen availability, and environmental factors like pH and temperature.In recent years, there have been many advances in research on browning control of lotus products.Current strategies can be categorized into physical methods (e.g., low-temperature storage, high-pressure processing, pulsed electric field treatment), chemical methods (e.g., application of organic acids, slightly acidic electrolytic water), and biological methods (e.g., using natural extracts, probiotic metabolites).Notably, combined control techniques demonstrate promising potential due to their synergistic effects.This review summarized the core mechanisms of enzymatic browning in lotus products and examined the current status, mechanisms, and application efficacy of various control methods.The review proposed future directions focused on developing natural, efficient, and green-oriented browning inhibition strategies, aiming to provide a theoretical foundation for enhancing product quality in the deep-processing lotus industry.

参考文献

[1] 高翔, 陈岳, 张微微, 等.60份莲种质资源遗传多样性分析[J].种子, 2025, 44(2):133-141.
GAO X, CHEN Y, ZHANG W W, et al.Analysis of genetic diversity in 60 Nelumbo germplasm resources[J].Seed, 2025, 44(2):133-141.
[2] 孙亚林, 王直新, 匡晶, 等.基于MNP标记的莲品种纯度鉴定技术[J].中国蔬菜, 2025(11):150-158.
SUN Y L, WANG Z X, KUANG J, et al.MNP marker for purity identification of lotus cultivars[J].China Vegetables, 2025(11):150-158.
[3] MOON S W, AHN C B, OH Y, et al.Lotus (Nelumbo nucifera) seed protein isolate exerts anti-inflammatory and antioxidant effects in LPS-stimulated RAW264.7 macrophages via inhibiting NF-κB and MAPK pathways, and upregulating catalase activity[J].International Journal of Biological Macromolecules, 2019, 134:791-797.
[4] SONG J, ZHANG Z, WANG H X, et al.Study on the structure and lipid-lowering activity of different components of lotus root polysaccharides[J].Food Research International, 2025, 203:115801.
[5] 李晨奥, 李燕奇, 石佳子, 等.等离子活化水处理对鲜切莲藕冷藏保鲜效果的影响[J].包装工程, 2024, 45(17):42-49.
LI C A, LI Y Q, SHI J Z, et al.Effect of plasma activated water on fresh-cut lotus root freshness preservation during cold storage[J].Packaging Engineering, 2024, 45(17):42-49.
[6] 张铎. 常温下莲蓬不同保鲜技术的比较[J].现代食品科技, 2021, 37(6):144-149;311.
ZHANG D.Comparison of different preservation techniques for lotus seed pods at room temperature[J].Modern Food Science & Technology, 2021, 37(6):144-149;311.
[7] PUNIA BANGAR S, DUNNO K, KUMAR M, et al.A comprehensive review on lotus seeds (Nelumbo nucifera Gaertn.):Nutritional composition, health-related bioactive properties, and industrial applications[J].Journal of Functional Foods, 2022, 89:104937.
[8] CAO J L, YU X L, DENG Z Y, et al.Chemical compositions, antiobesity, and antioxidant effects of proanthocyanidins from lotus seed epicarp and lotus seed pot[J].Journal of Agricultural and Food Chemistry, 2018, 66(51):13492-13502.
[9] WU M D, HAN T, GAO H M, et al.Study on antioxidant activity of nuciferine of lotus leaf in vitro[J].Natural Product Communications, 2025, 20(6):1934578X251349923.
[10] 李珊, 朱毅, 傅达奇, 等.壳聚糖涂膜藕带的冷藏保鲜变化研究[J].食品科技, 2013, 38(2):14-17;21.
LI S, ZHU Y, FU D Q, et al.Cold storage technology and quality changes of lotus sprout coating with chitosan[J].Food Science and Technology, 2013, 38(2):14-17;21.
[11] LI J F, DENG Z Y, DONG H H, et al.Substrate specificity of polyphenol oxidase and its selectivity towards polyphenols:Unlocking the browning mechanism of fresh lotus root (Nelumbo nucifera Gaertn.)[J].Food Chemistry, 2023, 424:136392.
[12] 岳伟, 赵文婷, 王丹, 等.鲜切莲藕褐变机制与防控技术研究进展[J].食品工业科技, 2025, 46(24):474-482.
YUE W, ZHAO W T, WANG D, et al.Research progress on mechanism of browning in fresh-cut lotus root and its inhibition treatments[J].Science and Technology of Food Industry, 2025, 46(24):474-482.
[13] SUN L, LUO S F, HU H L, et al.Melatonin promotes the normal cellular mitochondrial function of lotus seeds through stimulating nitric oxide production[J].Postharvest Biology and Technology, 2022, 185:111814.
[14] 隋棠, 李志文, 张瑛, 等.箱式气调对鲜食莲蓬贮藏品质和生理的影响[J].保鲜与加工, 2018, 18(6):31-38.
SUI T, LI Z W, ZHANG Y, et al.Effect of box-type modified atmosphere technology on storage quality and physiological of fresh lotus[J].Storage and Process, 2018, 18(6):31-38.
[15] 寇彦周.荷叶的变色机理与护绿技术的研究[D].武汉:武汉轻工大学,2013.
KOU Y Z.Study on the discoloration mechanism and green-keeping technology of lotus leaves[D].Wuhan:Wuhan Polytechnic University, 2013.
[16] 蒋利亚. 不同浓度的曲酸溶液对藕带褐变的抑制及抗菌作用[J].广东化工, 2021, 48(19):38-40.
JIANG L Y.Inhibition and antibacterial effect of kojic acid solution with different concentrations on browning of lotus root belt[J].Guangdong Chemical Industry, 2021, 48(19):38-40.
[17] 王斌, 林薇, 袁晓.鲜切果蔬褐变机理及防控技术研究进展[J].食品科学, 2025, 46(7):367-384.
WANG B, LIN W, YUAN X.Research progress in mechanism and preventive technologies for the browning of fresh-cut fruits and vegetables[J].Food Science, 2025, 46(7):367-384.
[18] 周磊.有机酸结合物理方法钝化多酚氧化酶机理及其应用[D].南昌:南昌大学,2018.
ZHOU L.Mechanism and application of polyphenol oxidase inactivation by organic acids combined with physical methods[D].Nanchang:Nanchang University, 2018.
[19] LI J F, DENG Z Y, HE Y S, et al.Differential specificities of polyphenol oxidase from lotus seeds (Nelumbo nucifera Gaertn.) toward stereoisomers, (-)-epicatechin and (+)-catechin:Insights from comparative molecular docking studies[J].LWT, 2021, 148:111728.
[20] 李庚, 申晓林, 孙新晓, 等.过氧化物酶的重组表达和应用研究进展[J].合成生物学, 2024, 5(6):1498-1517.
LI G, SHEN X L, SUN X X, et al.Research progress in recombinant expression and application of peroxidases[J].Synthetic Biology Journal, 2024, 5(6):1498-1517.
[21] 王尧尧, 曾斌, 陈菲, 等.茶叶过氧化物酶提取工艺优化及酶学特性研究[J].食品科技, 2025, 50(6):258-266.
WANG Y Y, ZENG B, CHEN F, et al.Optimization of tea peroxidase extraction and enzymatic characteristics[J].Food Science and Technology, 2025, 50(6):258-266.
[22] BRAUNSCHMID V, FUERST S, PERZ V, et al.A fungal ascorbate oxidase with unexpected laccase activity[J].International Journal of Molecular Sciences, 2020, 21(16):5754.
[23] 王静. 细胞区室化功能破坏导致的果蔬酶促褐变机理及控制方法[J].陕西农业科学, 2014, 60(8):62-65.
WANG J.Mechanism and control method of enzymatic browning of fruits and vegetables caused by the destruction of cell compartmentalization function[J].Shaanxi Journal of Agricultural Sciences, 2014, 60(8):62-65.
[24] 张鹏, 颜碧, 贾晓昱, 等.精准温度处理对鲜切莲藕褐变、生理和品质的影响[J].食品工业科技, 2022, 43(16):347-354.
ZHANG P, YAN B, JIA X Y, et al.Effects of precise temperature treatment on the browning, physiological and quality of fresh cut lotus root[J].Science and Technology of Food Industry, 2022, 43(16):347-354.
[25] 蔡遵新, 李文文, 陈发河.采后保鲜处理对青鲜莲子品质变化的影响[J].农产品加工(下半月), 2022(10):28-32.
CAI Z X, LI W W, CHEN F H.Effects of fresh-keeping treatment on postharvest quality of fresh lotus (Nelumbo nucifera Gaertn.)seeds[J].Aem Roducts Rocessing, 2022(10):28-32.
[26] LI S Y, LI X J, HE X, et al.Effect of mild heat treatment on shelf life of fresh lotus root[J].LWT, 2018, 90:83-89.
[27] 肖越, 祝梓淳, 邓云, 等.不同包装对采后莲藕保鲜效果的比较[J].现代食品科技, 2022, 38(7):169-176.
XIAO Y, ZHU Z C, DENG Y, et al.Effects of different packaging on preservation of postharvest lotus root[J].Modern Food Science & Technology, 2022, 38(7):169-176.
[28] WEN B, LI D, DU X F, et al.Efficiency of ultrasonic incorporated glutathione treatment in preserving the physicochemical quality and preventing the browning of lotus rhizome slices[J].International Journal of Food Science & Technology, 2021, 56(12):6388-6396.
[29] 解新方, 王晓萍, 王志东, 等.短波紫外线处理对鲜切莲藕酶促褐变的影响[J].食品工业科技, 2020, 41(17):274-278.
XIE X F, WANG X P, WANG Z D, et al.Effects of ultraviolet-C(UV-C)radiation on enzymatic browning of fresh-cut lotus root[J].Science and Technology of Food Industry, 2020, 41(17):274-278.
[30] LI J H, SHI J Y, HUANG X W, et al.Effects of pulsed electric field pretreatment on frying quality of fresh-cut lotus root slices[J].LWT, 2020, 132:109873.
[31] 于皎雪, 胡文忠, 赵曼如, 等.高压处理技术在鲜切果蔬保鲜中应用的研究进展[J].食品工业, 2020, 41(7):215-218.
YU J X, HU W Z, ZHAO M R, et al.Research progress of high-pressure treatment technology in fresh-cut fruits and vegetables preservation[J].The Food Industry, 2020, 41(7):215-218.
[32] 侯会绒, 孙兆远, 孔令伟, 等.超高压对鲜切莲藕中多酚氧化酶特性的影响[J].食品工业, 2017, 38(12):77-81.
HOU H R, SUN Z Y, KONG L W, et al.Effects of ultra-high pressure processing on polyphenol oxidase of fresh-cut lotus[J].The Food Industry, 2017, 38(12):77-81.
[33] 张春洁, Mohamed Hawali Bata Gouda, 王俊豪, 等.海藻酸钠复合天然化学物质涂膜对鲜切莲藕保鲜效果的影响[J].江苏农业学报, 2021, 37(1):175-184.
ZHANG C J, GOUDA Mohamed Hawali Bata, WANG J H, et al.Effects of sodium alginate and natural chemical composite coating on quality of fresh-cut lotus root during storage[J].Jiangsu Journal of Agricultural Sciences, 2021, 37(1):175-184.
[34] 高建晓, 王毓宁, 李鹏霞, 等.漆蜡涂膜对鲜莲蓬采后褐变的影响[J].食品科学, 2016, 37(18):275-282.
GAO J X, WANG Y N, LI P X, et al.Effects of lacquer wax coating on postharvest browning of fresh lotus pods[J].Food Science, 2016, 37(18):275-282.
[35] 李芮.低温等离子体活化水对鲜切莲藕贮藏品质的影响及机理初探[D].南京:南京农业大学,2022.
LI R.Effects of cold plasma activated water on storage quality of fresh-cut lotus root and preliminary exploration of its mechanism[D].Nanjing:Nanjing Agricultural University, 2022.
[36] ZHANG P Y, CHEN H Z, NIU B, et al.Utilizing air discharge to preserve post-harvest quality of lotus root by suppressing Fusarium oxysporum[J].Food Chemistry, 2025, 493(Pt 1):145687.
[37] LIAO T, ZHOU L, LIU J P, et al.Inhibitory mechanism of salicylic acid on polyphenol oxidase:A cooperation between acidification and binding effects[J].Food Chemistry, 2021, 348:129100.
[38] 严锐, 韩延超, 吴伟杰, 等.水杨酸处理对鲜莲采后品质及抗氧化酶活性的影响[J].中国食品学报, 2022, 22(3):235-245.
YAN R, HAN Y C, WU W J, et al.Effect of salicylic acid treatment on the postharvest quality and antioxidant enzyme activity of fresh lotus[J].Journal of Chinese Institute of Food Science and Technology, 2022, 22(3):235-245.
[39] SUPAPVANICH S, WONGSUWAN P, SRIPUMIMAS S, et al.Pre-peeling salicylic acid and post-slicing melatonin treatment:Effects on browning inhibition and quality improvement in lotus root slices[J].Food Chemistry:X, 2025, 32:103256.
[40] XU Y H, BAO Y Q, CHEN J H, et al.Mechanisms of ethanol treatment on controlling browning in fresh-cut lotus roots[J].Scientia Horticulturae, 2023, 310:111708.
[41] CHEN J H, XU Y H, YI Y, et al.Regulations and mechanisms of 1-methylcyclopropene treatment on browning and quality of fresh-cut lotus (Nelumbo nucifera Gaertn.) root slices[J].Postharvest Biology and Technology, 2022, 185:111782.
[42] 黎大.半胱氨酸和谷胱甘肽复合超声波处理对鲜切藕品质的影响[D].合肥:安徽农业大学,2022.
LI D.Effects of cysteine and glutathione combined with ultrasound treatment on the quality of fresh-cut lotus root[D].Hefei:Anhui Agricultural University, 2022.
[43] LI H Y, REN Y Y, HAO J X, et al.Dual effects of acidic electrolyzed water treatments on the microbial reduction and control of enzymatic browning for fresh-cut lotus root[J].Journal of Food Safety, 2017, 37(3):e12333.
[44] MIN T, LU K Y, CHEN J H, et al.Biochemical mechanism of fresh-cut lotus (Nelumbo nucifera Gaertn.) root with exogenous melatonin treatment by multiomics analysis[J].Foods, 2022, 12(1):44.
[45] 罗淑芬, 杨何, 孙露, 等.NO参与褪黑素延缓莲子采后褐变的作用机理[J].农业工程学报, 2024, 40(21):263-273.
LUO S F, YANG H, SUN L, et al.Potential mechanism of NO participating in melatonin alleviating the postharvest browning of lotus seeds[J].Transactions of the Chinese Society of Agricultural Engineering, 2024, 40(21):263-273.
[46] OBAID R J, MUGHAL E U, NAEEM N, et al.Natural and synthetic flavonoid derivatives as new potential tyrosinase inhibitors:A systematic review[J].RSC Advances, 2021, 11(36):22159-22198.
[47] 杨昕臻, 李梅, 吴小华.鲜切马铃薯褐变控制技术研究进展[J].包装工程, 2023, 44(13):112-119.
YANG X Z, LI M, WU X H.Research progress on browning control technology of fresh-cut potatoes[J].Packaging Engineering, 2023, 44(13):112-119.
[48] ZHANG L, DENG N N, YAGOUB A E A, et al.Ultrasound-assisted probiotics fermentation suspension treatment under mild heat to improve the storage quality of freshly cut lotus root[J].Food Chemistry, 2022, 397:133823.
[49] 公立群, 高心雨, 王金杰, 等.产蛋白酶微生物菌株的筛选及其对马铃薯酶促褐变的抑制作用[J].食品工业科技, 2025, 46(24):193-200.
GONG L Q, GAO X Y, WANG J J, et al.Screening of protease-producing microbial strain and its inhibitory effect on enzymatic browning of potato[J].Science and Technology of Food Industry, 2025, 46(24):193-200.
[50] BATA GOUDA M H, ZHANG C J, PENG S J, et al.Combination of sodium alginate-based coating with L-cysteine and citric acid extends the shelf-life of fresh-cut lotus root slices by inhibiting browning and microbial growth[J].Postharvest Biology and Technology, 2021, 175:111502.
[51] MA J J, YU L J, LI K, et al.Bio-inspired shellac gel/chitosan gas permeation controlled edible coating for efficient preservation of fresh-cut lotus root[J].Journal of Future Foods, 2025.DOI:10.1016/j.jfutfo.2025.10.012
[52] 罗丽, 王顺民, 徐为雯, 等.超声-热处理鲜切莲藕贮藏期间品质变化的研究[J].食品与发酵工业, 2022, 48(24):203-210.
LUO L, WANG S M, XU W W, et al.Study on the quality change of fresh-cut lotus root during storage with ultrasound-heat treatment[J].Food and Fermentation Industries, 2022, 48(24):203-210.
[53] LI J F, LUO T, LI X P, et al.Comparison of fresh and browning lotus roots (Nelumbo nucifera Gaertn.) on modulating cholesterol metabolism via decreasing hepatic cholesterol deposition and increasing fecal bile acid excretion[J].Current Research in Food Science, 2023, 7:100630.
[54] ZHONG S Y, LI J F, WEI M, et al.Fresh and browned Lotus Root extracts promote cholesterol metabolism in FFA-induced HepG2 cells through different pathways[J].Foods, 2023, 12(9):1781.
文章导航

/

〈 〉