食品科学2012，Vol.33Issue(14)：307-311,5.
鲜切雷竹笋冷藏过程中木质化机理的研究
Lignification Mechanism of Fresh-Cut Bamboo Shoots during Cold Storage
摘要
Abstract
The activities of phenylalanine ammonialyase （PAL）, peroxidase （POD） and polyphenol oxidase （PPO） and the contents of malondialdehyde （MDA）, polyphenol and lignin in fresh-cut bamboo shoots stored at 4 ℃ were measured and the lignification mechanism was explored. The results indicated that the activities of PAL and POD and MDA content tended to increase and then decrease with increasing storage time. PPO activity slowly ascended during the first 6 days, and began to descend on the 15 day, whereas polyphenol content sharply declined during the ftrst 6 days, then slow rose, and began to decline again on the 12th day. Lignin content showed a continuous increase, which was 5%-26% in the bottom, 3%-24% in the middle and 2%-22% in the top. These data suggest that the activities of PAL and POD considerably increase during cold storage, which are the key enzymes in the lignification of fresh-cut bamboo shoots. Moreover, phenolic compounds are involved in the synthesis of lignin by providing precursors. Meanwhile, MDA may also be involved in the lignification of fresh-cut bamboo shoots, which needs further identification. Lignin content gradually decreases from the bottom to the top of bamboo shoots, implying the lignification process proceeds from the bottom to the top.关键词
鲜切雷竹笋/冷藏/苯丙氨酸解氨酶（PAL）/过氧化物酶（POD）/木质化Key words
fresh-cut bamboo shoots/cold storage/phenylalanine aminolyase/peroxidase/lignification分类
轻工纺织引用本文复制引用
周琦,陈季旺,高俊,蔡广霞,庞彦卿,宋光森..鲜切雷竹笋冷藏过程中木质化机理的研究[J].食品科学,2012,33(14):307-311,5.基金项目
湖北省自然科学基金项目 （）
湖北省科学研究与计划专项 （）
武汉工业学院研究生创新基金项目 （）
