高压物理学报

超高压和酶抑制剂联合处理对荔枝果肉中过氧化物酶和果胶甲基酯酶的影响

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黄丽 ¹^,² , 孙远明 ¹ , 陈柏暖 ³ , 黄苇 ¹ , 谌国莲 ¹

高压物理学报 | 研究简报 2007,21(1): 89-94

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高压物理学报 |研究简报 2007 , 21 (1) : 89 -94

超高压和酶抑制剂联合处理对荔枝果肉中过氧化物酶和果胶甲基酯酶的影响

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黄丽¹^,², 孙远明¹, 陈柏暖³, 黄苇¹, 谌国莲¹

作者信息

^1.华南农业大学食品学院，广东广州　510642

^2.广东农工商职业技术学院，广东广州　510507

^3.华南理工大学工业装备与控制工程学院，广东广州　510641

通讯作者:

孙远明，博士，教授，博士生导师，主要研究方向为食品化学、食品质量与安全. E-mail：ymsun@scau.edu.cn

作者简介:

黄丽（1978—），女，硕士，讲师，主要研究方向为食品科学. E-mail：huanglipk@sina.com.cn

Influence of Combined Treatment of Ultra High Pressure and Enzyme Inhibitors on Peroxidase and Pectin Methyl Esterase in Litchi Pulp

Li HUANG¹^,², Yuan-Ming SUN¹, Bai-Nuan CHEN³, Wei HUANG¹, Guo-Lian ZHAN¹

Affiliations

^1.College of Food Science, South China Agricultural University, Guangzhou 510642, China

^2.Guangdong Agriculture, Industry and Business Polytechnic College, Guangzhou 510507, China

^3.College of Industrial Equipment and Control Engineering, South China University of Technology, Guangzhou 510641, China

出版时间: 2007-03-05

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摘要

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为了研究超高压与酶抑制剂联合处理对荔枝果肉中过氧化物酶（POD）和果胶甲基酯酶（PME）的影响，将荔枝（“淮枝”品种）果肉在两种酶抑制剂组合溶液（A：5 g/L柠檬酸+2.5 g/L L-抗坏血酸+5 g/L氯化钙；B：10 g/L柠檬酸+5 g/L L-抗坏血酸+10 g/L氯化钙）中分别浸泡10 min，并在100~400 MPa压力、10 ℃温度条件下处理30 min，采用分光光度法测定果肉中POD、PME的活性。结果表明：A、B两种组合处理能够明显钝化POD，但却显著激活了PME；超高压与A组合联合处理不能使POD、PME活性下降；超高压与B组合联合处理对POD、PME的影响与压力值有关系，100~300 MPa的超高压与B组合联合处理使POD活性下降，200~400 MPa的超高压与B组合联合处理则使PME活性升高。因此，超高压与酶抑制剂联合处理对荔枝果肉中POD的钝化存在一定的协同效应，且浓度越高，协同抑制效应越明显；而超高压与酶抑制剂联合处理对荔枝果肉中PME的钝化却表现出一定的拮抗性。

关键词

超高压 / 酶抑制剂 / 荔枝果肉 / 过氧化物酶 / 果胶甲基酯酶

Abstract

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In order to investigate the effects of combined treatment of ultra high pressure (UHP) and enzyme inhibitors on the activities of peroxidase (POD) and pectin methyl esterase (PME) in litchi pulp, two kinds of enzyme inhibitor prescriptions were designed including group A (citric acid 5 g/L+L-ascorbic acid 2.5 g/L+calcium chloride 5 g/L) and group B (citric acid 10 g/L+L-ascorbic acid 5 g/L+calcium chloride 10 g/L). After being immersed in enzyme inhibitor solutions for 10 min, the pulp of litchi (Litchi chinensis Sonn cv. Huaizhi) was subjected to UHP treatment (100~400 MPa for 30 min at 10 ℃). The activities of POD and PME were detected by spectrophotometry. Results showed that separate treatment of group A or group B could lead to obvious passivation of POD and prominent activation of PME. Combined treatment of UHP and group A could not make the activities of POD and PME decrease. The influence of combined treatment of UHP and group B on POD and PME had relevance to pressure value, the POD activity lowered when the combined treatment of 100~300 MPa and group B was applied, and the PME activity raised obviously when the combined treatment of 200~400 MPa and group B was applied. So, combined treatment of UHP and enzyme inhibitors had certain synergistic effect for POD inactivation, and the synergistic inhibition effect would be more obvious with higher concentration of enzyme inhibitors; but combined treatment of UHP and enzyme inhibitors showed certain rivalry for PME inactivation.

Key words

ultra high pressure (UHP) / enzyme inhibitor / litchi pulp / peroxidase (POD) / pectin methyl esterase (PME)

引用本文

黄丽, 孙远明, 陈柏暖, 黄苇, 谌国莲. 超高压和酶抑制剂联合处理对荔枝果肉中过氧化物酶和果胶甲基酯酶的影响. 高压物理学报, 2007 , 21 (1) : 89 -94 .

Li HUANG, Yuan-Ming SUN, Bai-Nuan CHEN, Wei HUANG, Guo-Lian ZHAN. Influence of Combined Treatment of Ultra High Pressure and Enzyme Inhibitors on Peroxidase and Pectin Methyl Esterase in Litchi Pulp[J]. Chinese Journal of High Pressure Physics, 2007 , 21 (1) : 89 -94 .

基金

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广东省自然科学基金项目(010342)
广东省科技攻关项目(B202)
广东省科技计划重大专项(2004A20301002)

参考文献

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2007年第21卷第1期

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接收时间：2005-12-15
首发时间：2026-11-01
出版时间：2007-03-05

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出版历史

收稿日期：2005-12-15
修回日期：2006-04-17

基金

广东省自然科学基金项目(010342)

广东省科技攻关项目(B202)

广东省科技计划重大专项(2004A20301002)

作者信息

^1.华南农业大学食品学院，广东广州　510642

^2.广东农工商职业技术学院，广东广州　510507

^3.华南理工大学工业装备与控制工程学院，广东广州　510641

通讯作者:

孙远明，博士，教授，博士生导师，主要研究方向为食品化学、食品质量与安全. E-mail：ymsun@scau.edu.cn

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https://castjournals.cast.org.cn/joweb/gywlxb/CN/1323705153794225099

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2种不同金属材料的力学参数

科 Family	属数 Number of genus	种数 Number of species	占总种数比例 Percentage of total species (%)	属 Genus	种数 Number of species	占总种数比例 Percentage of total species (%)
鹅膏菌科Amanitaceae	2	11	5.26	鹅膏菌属 Amanita	10	4.78
小菇科 Mycenaceae	2	12	5.74	丝盖伞属 Inocybe	5	2.39
多孔菌科 Polyporaceae	8	14	6.70	蜡蘑属 Laccaria	5	2.39
红菇科 Russulaceae	3	23	11.00	小皮伞属 Marasmius	6	2.87
				小菇属 Mycena	11	5.26
				光柄菇属 Pluteus	5	2.39
				红菇属 Russula	17	8.13
				栓菌属 Trametes	5	2.39

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