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目的研究导致半夏干燥过程中发生褐变的机制。方法采用紫外分光光度法检测干燥过程中半夏中多酚氧化酶活性的变化,使用色彩色差计测量半夏表面颜色的变化值,考察酶促反应是否是发生褐变的唯一机制。采用HPLC-ELSD法检测半夏中还原性糖的种类及含量,分析半夏中的氨基酸种类,判断其发生羰氨反应的可能性。结果导致半夏褐变的反应并不唯一,酶促反应对其颜色变化的影响主要发生在干燥前期,羰氨反应对半夏褐变也有影响。结论导致半夏干燥过程中发生褐变的机制并不单一,酶促反应和羰氨反应均对其颜色变化有影响。
Aim To study the mechanism of browning during the drying process of Pinellia ternata. Methods The changes of polyphenol oxidase activity in Pinellia ternate during drying were detected by ultraviolet spectrophotometry. The color change of the surface color of Pinellia ternata was measured by color difference meter, and it was investigated whether the enzymatic reaction was the only mechanism of browning. HPLC-ELSD method was used to detect the type and content of reducing sugars in Pinellia ternata. The types of amino acids in Pinellia ternate were analyzed to determine the possibility of carbonyl ammonia reaction. As a result, the browning reaction was not unique. The effect of enzymatic reaction on the color change mainly occurred in the early drying stage. The carbonyl ammonia reaction also had an impact on the browning of Pinellia ternata. Conclusion The mechanism of browning during the drying process of Pinellia ternata is not unique. Both enzymatic reaction and carbonyl ammonia reaction have an impact on the color change.