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据《中国农学通报》2015年第32期《软儿梨冷冻贮藏过程酚类物质与多酚氧化酶的区域化分布》(作者段瑞君等)报道,为研究冷冻贮藏中果实不同部位酚类物质和多酚氧化酶的分布特征,以青海省地方梨优良品种“软儿梨”果实为研究材料,采用高效液相色谱法和比色法测定软儿梨果实后熟(室温)、冻藏(-18℃)和解冻(室温)3个时期的果皮、果肉中总多酚、绿原酸的含量和多酚氧化酶活性。结果表明,软儿梨果实后熟后,酚类物质果肉>果皮,多酚氧化酶则果皮>果肉;冷冻贮藏过程中,不同部位的酚类物
According to “China Agronomy Bulletin” 2015 the 32nd period “soft pear frozen storage process of phenolic substances and polyphenol oxidase regional distribution” (author Duan Ruijun et al.) Reported that in different parts of the frozen storage of phenolic compounds and Polyphenol oxidase distribution characteristics of Qinghai pear local varieties “soft pear ” fruit as the research material, using high performance liquid chromatography and colorimetric determination of soft pear fruit ripening (room temperature), frozen storage (-18 ℃) and thawing (room temperature) three periods of the peel, pulp total polyphenols, chlorogenic acid content and polyphenol oxidase activity. The results showed that the phenolic compounds such as peel> peel and polyphenol oxidase were peel> flesh after ripening of soft pear fruit, and the phenols in different parts