摘要
[目的]研究6-苄氨基嘌呤对毛竹笋的保鲜效果。[方法]以毛竹笋为材料,研究4℃贮藏条件下,5～15 mg/L 6-苄氨基嘌呤处理对鲜切毛竹笋可溶性蛋白质、木质素、纤维素含量的影响,分析6-苄氨基嘌呤对贮藏期毛竹笋苯丙氨酸解氨酶(PAL)、过氧化物酶(POD)活性的影响,探究6-苄氨基嘌呤抑制毛竹笋衰老的机理。[结果]6-苄氨基嘌呤能够防止鲜切毛竹笋的木质化和纤维化,显著抑制PAL和POD这2种木质素合成关键酶的活性,具有防止鲜切毛竹笋衰老的效果。[结论]6-苄氨基嘌呤能够通过抑制PAL、POD的活性,发挥抑制毛竹笋老化的作用。
[Objective]To study the effects of 6-benzylaminopurine on the quality of fresh-cut bamboo shoots.[Method]Bamboo shoots were treated with 6-benzylaminopurine at the concentration of 5-15 mg/L under 4℃storage.The soluble protein,lignin and cellulose contents were determined.The activities of phenylalnine ammonialyase(PAL)and peroxidase(POD)were also analyzed to investigate the mechanism of the inhibition of the insenescence induced by 6-benzylaminopurine.[Result]The results showed that 6-benzylaminopurine could attenuate the lignification and fibrosis,significantly inhibit the activities of PAL and POD,clearly prevent the insenescence of fresh-cut Bamboo Shoots.[Conclusion]6-benzylaminopurine could suppress the insenescence of fresh-cut bamboo shoots by reducing the activities of PAL and POD.
作者
王若楠
李振彪
齐莉莉
侯曙光
王进波
WANG Ruo-nan;LI Zhen-biao;QI Li-li(Ningbo Institute of Technology,Zhejiang University,Ningbo,Zhejiang 315100)
出处
《安徽农业科学》
CAS
2018年第32期160-163,共4页
Journal of Anhui Agricultural Sciences
基金
宁波市重大科技攻关项目(2014C92001)
宁波市江北科技项目(2016B06)
关键词
毛竹笋
6-苄氨基嘌呤
木质化
品质
Bamboo shoot
6-benzylaminopurine
Lignifications
Quality
作者简介
王若楠(1993—),男,浙江温州人,研究方向:食品营养;通讯作者:齐莉莉,女,山东潍坊人,硕士,讲师,从事食品营养研究。
