酶钝化处理对菊苣根PPO活性和菊苣酸含量的影响

• 作 者: 尚红梅 郭玮 陈诚 王雪昭 潘丹 杨忠富 马培东 吴成扬
• 机 构: 吉林农业大学动物科学技术学院,吉林省畜牧总站,
• 出 处: 中国农业大学学报
• 发表日期: 2014年04期
• 关键词: PPO 烫漂 钝化处理 菊苣 菊苣酸 酶钝化处理 空气干燥 活性 钝化效果 酚氧化酶

为提高药用植物原料干燥菊苣根中的菊苣酸含量,采用水浴、蒸汽和微波3种烫漂方式处理新鲜菊苣根,探讨几种多酚氧化酶(Polyphenol oxidase,PPO)钝化方法的应用效果,进行PPO活性分析,考察PPO钝化效果,测定经烫漂处理后再经空气干燥的菊苣根中菊苣酸含量,分析钝化后PPO活性与干根中菊苣酸含量的关系;同时监测不进行烫漂处理直接进行空气干燥的菊苣根在干燥过程中PPO活性和菊苣酸含量的变化。结果表明:1)空气干燥过程中,PPO始终保持一定的相对活性(≥9.41%);2)水浴、蒸汽和微波烫漂处理可有效抑制PPO活性,且在以上3种处理方式中菊苣酸含量与PPO相对活性均呈显著负相关(P<0.05);3)PPO的活性需要在加工过程中尽快使其失活以防止菊苣酸氧化;4)4种方法中菊苣根菊苣酸的保留能力依次为:直接空气干燥<水浴烫漂后干燥<蒸汽烫漂后干燥<微波烫漂后干燥。在本试验条件下,微波烫漂处理效果最好,当微波(600 W)烫漂鲜根样品4.49min时,干燥菊苣根中菊苣酸含量(1 095.08μg/g)最高,与鲜根相比只降低14.32%,比直接空气干燥根高77.67%。 In order to improve the chicory acid content in the dried chicory roots of medicinal plant material, fresh chicory roots were treated with three kinds of blanching methods of water bath, steam and microwave to discuss the application effects of several polyphenol oxidase (PPO) passivation methods , The activity of PPO was analyzed, the passivation effect of PPO was investigated, the chicory acid content in chicory root after air scouring treatment was measured, the relationship between PPO activity after passivation and chicory acid content in dried roots was analyzed, while the monitoring did not proceed Changes of PPO activity and chicory acid content in air-dried chicory root during blanching treatment. The results showed that: 1) PPO remained a certain relative activity (≥ 9.41%) during air drying; 2) water bath, steam and microwave blanching treatment could effectively inhibit PPO activity, and in the above three treatments chicory acid content (P <0.05); 3) The activity of PPO needs to inactivate as soon as possible during the processing to prevent the oxidation of cichoric acid; 4) The retention ability of chicorychuic acid in the four methods is in turn As follows: direct air drying