Citation: | LI Shanlin, ZHANG Yan, LIAO Na, et al. Research Progress on the Browning Mechanism and Its Control Technology of Chinese Yam[J]. Science and Technology of Food Industry, 2022, 43(13): 434−444. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070184. |
[1] |
刘露, 张雁, 魏振承, 等. 肠道益生菌体外发酵山药低聚糖产短链脂肪酸的研究[J]. 食品科学技术学报,2019,37(4):49−56. [LIU L, ZHANG Y, WEI Z C, et al. Study on production of short chain fatty acids from yam oligosaccharides byintestinal probiotics fermentation in vitro[J]. Journal of Food Science and Technology,2019,37(4):49−56. doi: 10.3969/j.issn.2095-6002.2019.04.007
LIU L, ZHANG Y, WEI Z C, et al. Study on production of short chain fatty acids from yam oligosaccharides byintestinal probiotics fermentation in vitro[J]. Journal of Food Science and Technology, 2019, 37(4): 49-56. doi: 10.3969/j.issn.2095-6002.2019.04.007
|
[2] |
谢学军, 洪秋妹, 王书可. 中国山药产业发展情况调研报告[R]. 常州: 中国农业监测预警, 2020.
XIE X J, HONG Q M, WANG S K. Chinese yam industry development research report[R]. Changzhou: China Agricultural Monitoring and Early Warning, 2020.
|
[3] |
ZHAO L, WANG D, MA Y, et al. Yellow pigment formation, pigment composition, and quality of fresh-cut yam (Dioscorea opposita) slices[J]. Royal Society of Chemistry,2020,10:1104−1113.
|
[4] |
WANG C, ZHANG X L, GAO Y, et al. Path analysis of non-enzymatic browning in Dongbei suancai during storage caused by different fermentation conditions[J]. Food Chemistry,2021,335:127620. doi: 10.1016/j.foodchem.2020.127620
|
[5] |
OMIDIJI O, OKPUZOR J E, OTUBU O. The contribution of an ionic peroxidase isozyme to enzyme-mediated browning in Dioscorea esculenta L. tubers[J]. Pakistan Journal of Nutrition,2006,5(5):478−480. doi: 10.3923/pjn.2006.478.480
|
[6] |
朱军, 宋卫东, 杨宗渠, 等. 怀山药辐射贮藏保鲜技术与应用研究[J]. 食品科学,2009,30(2):272−274. [ZHU J, SONG W D, YANG Z Q, et al. Study on effects of 60Coγ radiation on physiological and biochemical properties of Huai Rhizoma dioscoreae[J]. Food Science,2009,30(2):272−274. doi: 10.3321/j.issn:1002-6630.2009.02.062
ZHU J, SONG W D, YANG Z Q, et al. Study on effects of 60Coγ radiation on physiological and biochemical properties of Huai Rhizoma dioscoreae[J]. Food Science, 2009, 30(2): 272-274. doi: 10.3321/j.issn:1002-6630.2009.02.062
|
[7] |
廖晰晰. 淮山热加工中丙烯酰胺的形成及其控制研究[D]. 长沙: 湖南农业大学, 2016.
LIAO X X. Study on the formation and control of acrylamide in yam hot processing[D]. Changsha: Agricultural University of Hunan, 2016.
|
[8] |
INGRAHAM L L, CORSE J. Enzymatic browning of fruits. 1. autoxidation of chlorogenic acid[J]. Journal of The American Chemical Society,1951,73(12):5550−5553. doi: 10.1021/ja01156a010
|
[9] |
GHEYSARBIGI S H, MIRDEHGHAN S H, GHASEMNE-ZHAD M, et al. The inhibitory effect of nitric oxide on enzymatic browning reactions of in-package fresh pistachios (pistacia vera L.)[J]. Postharvest Biology and Technology,2020,159:110998. doi: 10.1016/j.postharvbio.2019.110998
|
[10] |
ROBARDS K, PRENZLER P D, TUCKER G, et al. Phenolic compounds and their role in oxidative processes in fruits[J]. Food Chemistry,1999,66(4):401−436. doi: 10.1016/S0308-8146(99)00093-X
|
[11] |
LIU X, YANG Q, LU Y, et al. Effect of purslane (portulaca oleracea L.) extract on anti-browning of fresh-cut potato slices during storage[J]. Food Chemistry,2019,283:445−453. doi: 10.1016/j.foodchem.2019.01.058
|
[12] |
郁志芳, 彭贵霞, 夏志华, 等. 鲜切山药酶促褐变机理的研究[J]. 食品科学,2003,24(5):44−49. [YU Z F, PENG G X, XIA Z H, et al. Study on enzymatic browning mechanism of fresh-cut yam[J]. Food Science,2003,24(5):44−49. doi: 10.3321/j.issn:1002-6630.2003.05.007
YU Z F, PENG G X, XIA Z H, et al. Study on enzymatic browning mechanism of fresh-cut yam[J]. Food Science, 2003, 24(5): 44-49. doi: 10.3321/j.issn:1002-6630.2003.05.007
|
[13] |
XI Y, CHENG D, ZENG X, et al. Evidences for chlorogenic acid-a major endogenous polyphenol involved in regulation of ripening and senescence of apple fruit[J]. PLoS One 11,2016:e0146940.
|
[14] |
雷静, 廉苇佳, 陈雅, 等. 无核白绿葡萄干清洗前后酚类物质变化及其与酶促褐变的关系[J]. 新疆农业科学,2021,58(7):1316−1322. [LEI J, LIAN W J, CHEN Y, et al. Changes of phenolic substances in seedless white green raisins before and after cleaning and their relationship with enzymatic browning[J]. Xinjiang Agricultural Sciences,2021,58(7):1316−1322.
LEI J, LIAN W J, CHEN Y, et al. Changes of phenolic substances in seedless white green raisins before and after cleaning and their relationship with enzymatic browning[J]. Xinjiang Agricultural Sciences, 2021, 58(7): 1316-1322.
|
[15] |
NAOKI Y, MISUGI U, MIYUKI H. Low accumulation of chlorogenic acids represses reddening during flesh browning in Japanese peach “Okayama PEH7”[J]. Bioscience, Biotechnology, and Biochemistry,2017,81(1):147−152. doi: 10.1080/09168451.2016.1234926
|
[16] |
李彩云, 李洁, 严守雷, 等. 果蔬酶促褐变机理的研究进展[J]. 食品科学,2021,42(9):283−292. [LI C Y, LI J, YAN S L, et al. Progress in research on the mechanism of enzymatic browning in fruits and vegetables[J]. Food Science,2021,42(9):283−292. doi: 10.7506/spkx1002-6630-20200401-008
LI C Y, LI J, YAN S L, et al. Progress in research on the mechanism of enzymatic browning in fruits and vegetables[J]. Food Science, 2021, 42(9): 283-292. doi: 10.7506/spkx1002-6630-20200401-008
|
[17] |
SETH G A, SODAH A G, BETTY B A. Spatial distribution of total phenolic content, enzymatic activities and browning in white yam (Dioscorea rotundata) tubers[J]. Journal of Food Science and Technology,2014,51(10):2833−2838. doi: 10.1007/s13197-012-0760-6
|
[18] |
FRONK P, HARTMANN H, BAUER M, et al. Polyphenoloxidase from Riesling and Dellornfelder wine grapes
|
[19] |
高义霞, 周向军, 张继, 等. 山药过氧化物酶的特性及抑制研究研究[J]. 食品工业科技,2011,32(7):105−108. [GAO Y X, ZHOU X J, ZHANG J, et al. Study on properties and inhibitions of peroxidase from Dioscorea hemsleyi[J]. Food Industry Science and Technology,2011,32(7):105−108.
GAO Y X, ZHOU X J, ZHANG J, et al. Study on properties and inhibitions of peroxidase from Dioscorea hemsleyi[J]. Food Industry Science and Technology, 2011, 32(7): 105-108.
|
[20] |
PENG X Y, DU C, YU H Y, et al. Purification and characterization of polyphenol oxidase (PPO) from water yam (Dioscorea alata)[J]. CYTA-Journal of Food,2019,17(1):676−684. doi: 10.1080/19476337.2019.1634645
|
[21] |
SAHIN E, COLAK A, YILDIRIM M, et al. Polyphenol oxidase potentials of three wildmushroom species harvested from liser high plateau, trabzon[J]. Food Chemistry,2007,103:1426−1433. doi: 10.1016/j.foodchem.2006.10.059
|
[22] |
LI R, WANG Z S, WANG X L, et al. Characterization of polyphenol oxidase from Jipicao yam[J]. Journal of Food Biochemistry,2015,39(2):173−178. doi: 10.1111/jfbc.12117
|
[23] |
ZHANG W J, SHEN Y X, LI Z D, et al. Effects of high hydrostatic pressure and thermal processing on anthocyanin content, polyphenol oxidase and β-glucosidase activities, color, and antioxidant activities of blueberry (Vaccinium spp.) puree[J]. Food Chemistry,2021,342:128564. doi: 10.1016/j.foodchem.2020.128564
|
[24] |
LUENGWILAI K, BECKLES D M, IRIPHANICH J. Postharvest internal browning of pineapple fruit originates at the phloem[J]. Journal of Plant Physiology,2016,202:121−133. doi: 10.1016/j.jplph.2016.07.011
|
[25] |
COELHO J L F, FERREIRA S S L, MARCOS R S V, et al. Darkening, damage and oxidative protection are stimulated in tissues closer to the yam cut, attenuated or not by the environment[J]. Journal of the Science of Food and Agriculture,2019,99(1):334−342. doi: 10.1002/jsfa.9192
|
[26] |
YUN Z, GAO H J, CHEN X, et al. Effects of hydrogen water treatment on antioxidant system of litchi fruit during the pericarp browning[J]. Food Chemistry,2021,336:127618. doi: 10.1016/j.foodchem.2020.127618
|
[27] |
GATARIRA C, AGRE P, MATSUMOTO R, et al. Genome-wide association analysis for tuber dry matter and oxidative browning in water yam[J]. Plants,2020,9:969. doi: 10.3390/plants9080969
|
[28] |
GUADARRAMA V S, VELOZ S C, VALDIVIA P C, et al. Skin permeance and internal gas composition in‘Hass’avocado (Persea americana mill.) fruits[J]. Food Science and Technology International,2002,8(6):365−373.
|
[29] |
LAMMERTYN J, SCHEERLINCK N, JANCSÓK P V, et al. A respiration-diffusion model for‘conference’pears i: Model development and validation[J]. Postharvest Biology and Technology,2003,30(1):29−42. doi: 10.1016/S0925-5214(03)00061-9
|
[30] |
AHOUAGI V B, MEQUELION D B, TAVANO O L, et al. Physicochemical characteristics, antioxidant activity, and acceptability of strawberry-enriched ketchup sauces[J]. Food Chemistry,2021,340:127925. doi: 10.1016/j.foodchem.2020.127925
|
[31] |
QUAN W, WU Z L, JIAO Y, et al. Exploring the relationship between potato components and Maillard reaction derivative harmful products using multivariate statistical analysis[J]. Food Chemistry,2021,339:127853. doi: 10.1016/j.foodchem.2020.127853
|
[32] |
MAILLARD L C. Identifying of a 'new' acidosis coefficient (Lanzenberg) with the ureogenic imperfection index (Maillard)[J]. Comptes Rendus Des Seances De La Societe De Biologie Et De Ses Filiales,1912,73:421−424.
|
[33] |
KANZLER C, HAASE P. Melanoidins formed by heterocyclic Maillard reaction intermediates via aldol reaction and michael addition[J]. Journal of Agricultural and Food Chemistry,2020,68:332−339. doi: 10.1021/acs.jafc.9b06258
|
[34] |
CHU F L, YAYLAYAN V A. Post-schiff base chemistry of the maillard reaction: Mechanism of imine isomerization[J]. Annals of the New York Academy of Sciences,2008,1126:30−37. doi: 10.1196/annals.1433.041
|
[35] |
金成, 章宇, 陆柏益, 等. 食品中Maillard反应伴生化学危害物的形成机制与控制技术研究[J]. 中国食品学报,2011,11(9):170−175. [JIN C, ZHANG Y, LU B Y, et al. Advanced research of formation mechanism and control technology of Maillard reaction derived chemical hazards[J]. Journal of Chinese Institute of Food Science and Technology,2011,11(9):170−175. doi: 10.3969/j.issn.1009-7848.2011.09.017
JIN C, ZHANG Y, LU B Y, et al. Advanced research of formation mechanism and control technology of Maillard reaction derived chemical hazards[J]. Journal of Chinese Institute of Food Science and Technology, 2011, 11(9): 170-175. doi: 10.3969/j.issn.1009-7848.2011.09.017
|
[36] |
MOTTRAM D S, WEDZICHA B L, DODSON A T. Acrylamide is formed in the Maillard reaction[J]. Nature,2002,419:448−449. doi: 10.1038/419448a
|
[37] |
邵澜媛, 周建伟, 刘东红. 食品中美拉德反应机理及动力学模型的研究进展[J]. 中国食品学报,2012(12):103−112. [SHAO L Y, ZHOU J W, LIU D H. Research status on mechanism and kinetic modeling of Maillard reaction[J]. Journal of Chinese Institute of Food Science and Technology,2012(12):103−112.
SHAO L Y, ZHOU J W, LIU D H. Research status on mechanism and kinetic modeling of Maillard reaction[J]. Journal of Chinese Institute of Food Science and Technology, 2012(12): 103-112.
|
[38] |
ROSIN M P, STICH H F, POWRIE W D, et al. Induction of mitotic gene conversion by browning reaction products and its modulation by naturally occurring agents[J]. Mutation Research-Fundamental and Molecular Mechanisms of Mutagenesis,1982,101(3):189−197.
|
[39] |
ZHAO G, GAO Q, HADIATULLAH H, et al. Effect of wheat bran steam explosion pretreatment on flavors of nonenzymatic browning products[J]. Food Science and Technology,2021,135:110026.
|
[40] |
PEPA L S, RODRÍGUEZ S D, SANTOS F C, et al. Interpretation of the color due to the ubiquitous nonenzymatic browning phenomena in foods[J]. Color Research & Application,2020,46(2):446−455.
|
[41] |
GRACE M H, YOUSEF G G, Gustafson S J, et al. Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweetpotato storage and impacts on bioactive properties[J]. Food Chemistry,2014,145:717−724. doi: 10.1016/j.foodchem.2013.08.107
|
[42] |
冯程程, 于筠, 王春玲. 不同贮藏温度下鲜切紫甘薯褐变相关因素研究[J]. 食品工业科技,2020,41(6):244−249. [FENG C C, YU J, WANG C L. Browning related factors of fresh-cut purple sweet potato under different storage temperatures[J]. Food Industry Science and Technology,2020,41(6):244−249.
FENG C C, YU J, WANG C L. Browning related factors of fresh-cut purple sweet potato under different storage temperatures[J]. Food Industry Science and Technology, 2020, 41(6): 244-249.
|
[43] |
韩涛, 李丽萍. 果树多酚氧化酶的抑制及褐变的防治因素[J]. 北京农学院学报,1999,14(4):88−93. [HAN T, LI L P. Inhibition of polyphenol oxidase in fruit trees and prevention and control factors of browning[J]. Journal of Beijing Agricultural College,1999,14(4):88−93. doi: 10.3969/j.issn.1002-3186.1999.04.018
HAN T, LI L P. Inhibition of polyphenol oxidase in fruit trees and prevention and control factors of browning[J]. Journal of Beijing Agricultural College, 1999, 14(4): 88-93. doi: 10.3969/j.issn.1002-3186.1999.04.018
|
[44] |
王礼群, 刘硕, 杨春贤. 鲜切甘薯不同部位褐变机理差异[J]. 食品科学,2018,39(1):285−290. [WANG L Q, LIU S, YANG C X. Mechanism of browning in different parts of fresh-cut sweet potato[J]. Food Science,2018,39(1):285−290. doi: 10.7506/spkx1002-6630-201801043
WANG L Q, LIU S, YANG C X. Mechanism of browning in different parts of fresh-cut sweet potato[J]. Food Science, 2018, 39(1): 285-290. doi: 10.7506/spkx1002-6630-201801043
|
[45] |
GACCHE R N, WARANGKAR S C, GHOLE V S. Glutathione and cinnamic acid: Natural dietary components used in preventing the process of browning by inhibition of polyphenol oxidasein apple juice[J]. Enzyme Inhib Med Chem,2004,19(2):175−179. doi: 10.1080/14756360310001640472
|
[46] |
YANG R, TIAN J, LIU Y Q, et al. Interaction mechanism of ferritin protein with chlorogenic acid and iron ion: The structure, iron redox, and polymerization evaluation[J]. Food Chemistry,2021,349:129144. doi: 10.1016/j.foodchem.2021.129144
|
[47] |
孙蕊, 郭蓓, 李慧, 等. 曲酸对鲜切山药色泽及相关生理变化的影响[J]. 中国食品学报,2014,14(1):184−191. [SUN R, GUO B, LI H, et al. Role of kojic acid in color related physiological parameters in fresh-cut Chinese yam[J]. Journal of Food Science and Technology,2014,14(1):184−191.
SUN R, GUO B, LI H, et al. Role of kojic acid in color related physiological parameters in fresh-cut Chinese yam[J]. Journal of Food Science and Technology, 2014, 14(1): 184-191.
|
[48] |
RICHARD F F C, GOUPY P M, NICOLAS J J, et al. Cystein as an inhibiter of enzymatic browning isolation and characterization of addition compounds formed during oxidation of phenolics by apple polyphenol oxidase[J]. J Agric Food Chem,1991,39:481−487.
|
[49] |
沈金玉, 黄家音, 李晓莉. 果蔬酶促褐变机理及其抑制方法研究进展[J]. 食品研究与开发,2005,26(6):150−155. [SHEN J Y, HUANG J Y, LI X L. Research progress on mechanism of enzymatic browning of fruits and vegetables and its inhibition methods[J]. Food Research and Development,2005,26(6):150−155. doi: 10.3969/j.issn.1005-6521.2005.06.048
SHENG J Y, HUANG J Y, LI X L. Research progress on mechanism of enzymatic browning of fruits and vegetables and its inhibition methods[J]. Food Research and Development, 2005, 26(6): 150-155. doi: 10.3969/j.issn.1005-6521.2005.06.048
|
[50] |
陈媛媛. 鲜切山药保鲜技术的研究[D]. 天津: 天津科技大学, 2019.
CHEN Y Y. Study on fresh-keeping technology of fresh-cut yam[D]. Tianjing: Tianjin University of Science and Technology, 2019.
|
[51] |
范文广, 王庆国, 毛春芳. 热处理控制鲜切山药褐变研究[J]. 食品与发酵科技,2009,45(2):38−41. [FANG W G, WANG Q G, MAO C F. Study on control of browning of fresh-cut yam by heat treatment[J]. Food and Fermentation Technology,2009,45(2):38−41. doi: 10.3969/j.issn.1674-506X.2009.02.011
FANG W G, WANG Q G, MAO C F. Study on control of browning of fresh-cut yam by heat treatment[J]. Food and Fermentation Technology, 2009, 45(2): 38-41. doi: 10.3969/j.issn.1674-506X.2009.02.011
|
[52] |
COULIBALY A, DEGBEU K C, BEKOIN A P M, et al. Browning prevention and sensory evaluation of frozen yam slices (Dioscorea cayenensis-rotundata cv Kponan) of Côte d’ivoire[J]. Asian Food Science Journal,2019:1−10.
|
[53] |
CHEN X T, LU J, LI X, et al. Effect of blanching and drying temperatures on starch-related physicochemical properties, bioactive components and antioxidant activities of yam flours[J]. Food Science and Technology,2017,82:303−310.
|
[54] |
SONG K, KO E, KIM C, et al. Effect of treating and blanching on qualities preservation of packaged fresh-cut yam[J]. Korean Journal of Packaging Science & Technology,2015,21(3):115−120.
|
[55] |
FAN W G, CAO Y Y, REN H W, et al. Effects of ethanol fumigation on inhibiting fresh-cut yam enzymatic browning and microbial growth[J]. Journal of Food Processing and Preservation,2018,42(2):e13434. doi: 10.1111/jfpp.13434
|
[56] |
孟一, 王甜甜, 张帆, 等. 不同处理对先切山药品质的影响[J]. 安徽农业科学,2020,48(7):198−201. [MENG Y, WANG T T, ZHANG F, et al. Effects of different treatments on quality of first cut yam[J]. Anhui Agricultural Sciences,2020,48(7):198−201. doi: 10.3969/j.issn.0517-6611.2020.07.057
MENG Y, WANG T T, ZHANG F, et al. Effects of different treatments on quality of first cut yam[J]. Anhui Agricultural Sciences, 2020, 48(7): 198-201. doi: 10.3969/j.issn.0517-6611.2020.07.057
|
[57] |
TAO N, WANG R H, XU X, et al. Xanthosine is a novel anti-browning compound in potato identified by widely targeted metabolomic analysis and in vitro test[J]. Postharvest Biology and Technology,2021,111:367−171.
|
[58] |
JYOTHI G, KRISHNAN G, PADMAJA S N. Effect of pre-soaking treatments on the nutritional profile and browning index of sweet potato and yam flours[J]. Innovative Food Science & Emerging Technologies,2010,11(2):387−393.
|
[59] |
TANG J L, CHEN Y Y, CHENG D, et al. Effect of compound preservation liquid on color protection and preservation off resh-cut yam[J]. Food and Fermentation Industries,2020,46(3):212−220.
|
[60] |
MMUOASINAM B C, OJIMELUKWE P C, BEDE E N. Partial purification and characterization of polyphenol oxidase from water yam (Dioscorea alata)[J]. World Journal of Biochemistry and Molecular Biology,2018,3(1):22−30.
|
[61] |
OLUWOLE O, ODEDIRAN O, ALAGBE G, et al. Polyphenol oxidase activity and inhibition in white yam (Dioscorea rotundata. var. laasirin) chips as African fries for human consumption[J]. Journal of Food Science and Engineering,2016,6(1):43−50.
|
[62] |
LI S T, OLA L, NORANIZAN M A, et al. The effect of combinations of UV-C exposure with ascorbate and calcium chloride dips on the enzymatic activities and total phenolic content of minimally processed yam slices[J]. Postharvest Biology and Technology,2016,82:138−144.
|
[63] |
张莉会, 乔宇, 廖李, 等. 不同酶抑制剂对控制鲜切山药褐变的研究[J]. 食品工业,2018,39(10):82−86. [ZHANG L H, QIAO Y, LIAO L, et al. Study on control of browning of fresh-cut yam by different enzyme inhibitors[J]. The Food Industry,2018,39(10):82−86.
ZHANG L H, QIAO Y, LIAO L, et al. Study on control of browning of fresh-cut yam by different enzyme inhibitors[J]. The Food Industry, 2018, 39(10): 82-86.
|
[64] |
王梅, 徐俐, 汤静, 等. 大蒜素提取液对鲜切山药保鲜效果的影响[J]. 中国酿造,2016,38(8):142−147. [WANG M, XU L, TANG J, et al. Effect of allicin extract on preservation of fresh-cut yam[J]. China Brewing,2016,38(8):142−147. doi: 10.11882/j.issn.0254-5071.2016.08.032
WANG M, XU L, TANG J, et al. Effect of allicin extract on preservation of fresh-cut yam[J]. China Brewing, 2016, 38(8): 142-147. doi: 10.11882/j.issn.0254-5071.2016.08.032
|
[65] |
谢冬娣, 李丹梅, 龚振维. 木瓜蛋白酶复合剂抑制淮山酶促褐变的应用[J]. 江苏农业科学,2017,45(24):156−160. [XIE D D, LI D M, GONG Z W. Application of papain compound to inhibit enzymatic browning of Huaishan[J]. Jiangsu Agricultural Sciences,2017,45(24):156−160.
XIE D D, LI D M, GONG Z X. Application of papain compound to inhibit enzymatic browning of Huaishan[J]. Jiangsu Agricultural Sciences, 2017, 45(24): 156-160.
|
[66] |
李佩艳, 党东阳, 尹飞. 草酸对鲜切山药贮藏保鲜的影响[J]. 河南农业科学,2020,49(7):168−173. [LI P Y, DANG D Y, YIN F. Effects of oxalic acid on storage and preservation of fresh-cut yam[J]. Henan Agricultural Sciences,2020,49(7):168−173.
LI P Y, DANG D Y, YIN F. Effects of oxalic acid on storage and preservation of fresh-cut yam[J]. Henan Agricultural Sciences, 2020, 49(7): 168-173.
|
[67] |
闫艳华. MeJA和乙烯利对鲜切山药伤害防御的响应[J]. 食品工业,2020,41(11):124−127. [YAN Y H. Stress defense response to methyl jasmonate (MeJA) and ethephon for cold storage fresh-cut Chinese yam[J]. The Food Industry,2020,41(11):124−127.
YAN Y H. Stress defense response to methyl jasmonate (MeJA) and ethephon for cold storage fresh-cut Chinese yam[J]. The Food Industry, 2020, 41(11): 124-127.
|
[68] |
郑丽萍, 王皓, 李玉玲, 等. 鲜切山药保鲜剂开发及应用效果研究[J]. 中州大学学报,2020,37(4):120−124. [ZHENG L P, WANG H, LI Y L, et al. Study on the development and application effect of fresh-cut Chinese yam preservative[J]. Journal of Zhongzhou University,2020,37(4):120−124.
ZHENG L P, WANG H, LI Y L, et al. Study on the development and application effect of fresh-cut Chinese yam preservative[J]. Journal of Zhongzhou University, 2020, 37(4): 120-124.
|
[69] |
曾丽萍, 田文妮, 夏雨, 等. 产乳酸芽孢杆菌发酵液对山药护色及多糖免疫活性的影响[J]. 食品研究与开发,2019,40(8):44−51. [ZENG L P, TIAN W N, XIA Y, et al. Optimization of a fermented color-protective agent by Bacillus sp. and its effect on immunomodulatory activity of polysaccharide for Dioscorea opposita Thunb[J]. Food Research and Development,2019,40(8):44−51. doi: 10.3969/j.issn.1005-6521.2019.08.008
ZENG L P, TIAN W N, XIA Y, et al. Optimization of a fermented color-protective agent by Bacillus sp. and its effect on immunomodulatory activity of polysaccharide for Dioscorea opposita Thunb[J]. Food Research and Development, 2019, 40(8): 44-51. doi: 10.3969/j.issn.1005-6521.2019.08.008
|
[70] |
JIA G L, SHI J Y, SONG Z H, et al. Prevention of enzymatic browning of Chinese yam (Dioscorea spp.) using electrolyzed oxidizing water[J]. Journal of Food Science,2015,80(4):18−28.
|
[71] |
AMIDROR‚ HERSCH R D. Neugebauer and demichel: Dependence and independence in n-screen superpositions for colour printing[J]. Colour Research and Application,2000,25:267−277. doi: 10.1002/1520-6378(200008)25:4<267::AID-COL7>3.0.CO;2-M
|
[72] |
殷诚, 黄崇杏, 王健, 等. 可食微胶囊涂层对鲜切紫玉淮山抗褐变效果研究[J]. 包装工程,2019,40(21):7−14. [YIN C, HUANG C X, WANG J, et al. Anti-browning effect of edible microcapsule coating on fresh-cut purple yam[J]. Packaging Engineering,2019,40(21):7−14.
YIN C, HUANG C X, WANG J, et al. Anti-browning effect of edible microcapsule coating on fresh-cut purple yam[J]. Packaging Engineering, 2019, 40(21): 7-14.
|
[73] |
HUANG H H, HUANG C X, YING C, et al. Preparation and characterization of β-cyclodextrin-oregano essential oil microcapsule and its effect on storage behavior of purple yam[J]. Journal of Food Science of Food and Agriculture,2020,100(13):4849−4857. doi: 10.1002/jsfa.10545
|
[74] |
林清华, 刘波, 徐有为, 等. 牛至挥发油对肠炎常见菌的体外抗菌作用[J]. 应用与环境生物学报,1997,3(1):76−78. [LIN Q H, LIU B, XU Y W, et al. In vitro antibacterial activity of volatile oil from oregano on common enteritis bacteria[J]. Journal of Applied and Environmental Biology,1997,3(1):76−78. doi: 10.3321/j.issn:1006-687X.1997.01.016
LIN Q H, LIU B, XU Y W, et al. In vitro antibacterial activity of volatile oil from oregano on common enteritis bacteria[J]. Journal of Applied and Environmental Biology, 1997, 3(1): 76-78. doi: 10.3321/j.issn:1006-687X.1997.01.016
|
[75] |
刘永, 蔡俊莲, 梁楚彬, 等. 淀粉/纳米TiO2涂膜对鲜切山药保鲜效果的研究[J]. 食品工业,2016,37(9):112−114. [LIU Y, CAI J L, LIANG C B, et al. Effect of starch/nano-TiO2 coating on preservation of fresh-cut yam[J]. The Food Industry,2016,37(9):112−114.
LIU Y, CAI J L, LIANG C B, et al. Effect of starch/nano-TiO2 coating on preservation of fresh-cut yam[J]. The Food Industry, 2016, 37(9): 112-114.
|
[76] |
ZHANG G J, GUO L B, LU Z F, et al. Browning control of fresh-cut Chinese yam by edible coatings enriched with an inclusion complex containing star anise essential oil[J]. RSC Advances,2019,9(9):5002−5008. doi: 10.1039/C8RA08295B
|
[77] |
马利华, 秦卫东, 陈学红, 等. 涂膜处理对鲜切山药褐变及抗氧化性的影响[J]. 食品科学,2012,33(18):275−280. [MA L H, QIN W D, CHEN X H, et al. Effect of coating on browning and antioxidant activity of fresh-cut yam[J]. Food Science,2012,33(18):275−280.
MA L H, QIN W D, CHEN X H, et al. Effect of coating on browning and antioxidant activity of fresh-cut yam[J]. Food Science, 2012, 33(18): 275-280.
|
[78] |
庞杰, 谢建华, 张甫生, 等. 可食性葡甘聚糖复合抑菌膜及其应用研究[J]. 农业工程学报,2004,20(3):157−162. [PANG J, XIE J H, ZHANG F S, et al. Study on edible glucomannan compound bacteriostatic membrane and its application[J]. Transactions of the Chinese Society of Agricultural Engineering,2004,20(3):157−162. doi: 10.3321/j.issn:1002-6819.2004.03.038
PANG J, XIE J H, ZHANG P S, et al. Study on edible glucomannan compound bacteriostatic membrane and its application[J]. Transactions of the Chinese Society of Agricultural Engineering, 2004, 20(3): 157-162. doi: 10.3321/j.issn:1002-6819.2004.03.038
|
[79] |
杜运鹏, 杨福馨, 陈基玉, 等. 山药中多酚氧化酶的活性测定及其护色研究[J]. 包装工程,2017,38(1):179−182. [DU Y P, YANG F X, CHEN J Y, et al. Preservation and color-protection of fresh-cut yam[J]. Packaging Engineering,2017,38(1):179−182.
DU Y P, YANG F X, CHEN J Y, et al. Preservation and color-protection of fresh-cut yam[J]. Packaging Engineering, 2017, 38(1): 179-182.
|
[80] |
ZHOU D D, HUANG Y M, TU K. Effect of konjac glucomannan coating on antioxidant capacity and phenolic metabolism in fresh-cut lotus roots[J]. Journal of Food Processing and Preservation,2018,42(9):e13759. doi: 10.1111/jfpp.13759
|
[81] |
杨福馨, 李绍菁, 陈晨伟, 等. 去皮山药的护色保鲜包装研究[J]. 食品研究与开发,2019,11(2):45−51. [YANG F X, LI S J, CHEN C W, et al. Study on color preserving and fresh-keeping package of peeled yam[J]. Food Research and Development,2019,11(2):45−51. doi: 10.3969/j.issn.1674-7100.2019.02.007
YANG F X, LI S J, CHEN C W, et al. Study on color preserving and fresh-keeping package of peeled yam[J]. Food Research and Development, 2019, 11(2): 45-51. doi: 10.3969/j.issn.1674-7100.2019.02.007
|
[82] |
LUO Z S, WANG Y S, JIANG L, et al. Effect of nano-CaCO3-LDPE packaging on quality and browning of fresh-cut yam[J]. LWT,2015,60(2):1155−1161. doi: 10.1016/j.lwt.2014.09.021
|
[83] |
KO E, SHIM W, KIM C, et al. A study on comparison of the quality changes powder yam and sliced yams[J]. Korean Journal of Packaging Science & Technology,2016,22(2):27−32.
|
[84] |
GAO J, ZHU Y Q, LUO F Y. Effects of ethanol combined with ascorbic acid and packaging on the inhibition of browning and microbial growth in fresh-cut Chinese yam[J]. Food Science and Nutrition,2018,6(4):998−1005. doi: 10.1002/fsn3.647
|
[85] |
OROZCO G, SAMPEDRO J G, MORENO A, et al. In situ inactivation of polyphenol oxidase in mamey fruit (Pouteria sapota) by microwave treatment[J]. Journal of Food Science,2012,77(4):359−365. doi: 10.1111/j.1750-3841.2012.02632.x
|
[86] |
蔡佳昂, 匡世瑶, 张敏. 微波对鲜切山药护色及品质的保持[J]. 食品与发酵工业,2019,45(19):138−143. [CAI J A, KUANG S Y, ZHANG M. The preservation of color and quality of fresh-cut yam by microwave[J]. Food and Fermentation Industries,2019,45(19):138−143.
CAI J A, KUANG S Y, ZHANG M. The preservation of color and quality of fresh-cut yam by microwave[J]. Food and Fermentation Industries, 2019, 45(19): 138-143.
|
[87] |
EKOW A E, SARPONG A R. Microwave and blanch-assisted drying of white yam (Dioscorea rotundata)[J]. Food Science & Nutrition,2015,3(6):586−596.
|
[88] |
HORNUNG P S, BARBI R C T, TEIXEIRA G L, et al. Brazilian amazon white yam (Dioscorea sp.) starch[J]. Journal of Thermal Analysis and Calorimetry,2018,134(3):2075−2088. doi: 10.1007/s10973-018-7353-1
|
[89] |
XIE Y C, GAO Z J, LIU Y H, et al. Pulsed vacuum drying of rhizoma dioscoreae slices[J]. LWT-Food Science and Technology,2017(80):237−249.
|
[90] |
李琳琳. 脉冲喷东协同微波冷冻干燥山药[D]. 无锡: 江南大学, 2019.
LI L L. Pulse spraying and microwave freeze-drying of yam[D]. Wuxi: Jiangnan University, 2019.
|
[91] |
OSAE R. Effect of different non-thermal pretreatment techniques and drying methods on bioactive phytochemicals, quality attributes, drying kinetics and physicochenmical properties of Ginger (Zingiber officinale Roscoe)[D]. Wuxi: Jiangnan University, 2020.
|
[92] |
杨明冠, 朱传合. 超声处理抑制鲜切马铃薯酶促褐变的机理研究[J]. 农产品加工,2016(6):1−5. [YANG M G, ZHU C H. Study on the mechanism of inhibiting enzymatic browning of fresh-cut potato by ultrasonic treatment[J]. Farm Products Processing,2016(6):1−5.
YANG M G, Zhu C H. Study on the mechanism of inhibiting enzymatic browning of fresh-cut potato by ultrasonic treatment[J]. Farm Products Processing, 2016(6): 1-5.
|
[93] |
BERNARDO C O, ASCHERI J L R, CHAVEZ D W H, et al. Ultrasound assisted extraction of yam (Dioscorea bulbifera) starch: Effect on morphology and functional properties[J]. Starch-Starke,2018,70:5−6.
|
[94] |
CHITRAKAR B, ZHANG M, FAN D C. The synergistic effect of ultrasound and microwave on the physical, chemical, textural, and microstructural properties of vacuum fried Chinese yam (Dioscorea polystachya)[J]. Jounal of Food Progress and Preservation,2019,43(9):e14073.
|
[95] |
郭晓君, 纵伟, 赵光远, 等. 超高压微射流对铁棍山药物理稳定性的影响[J]. 食品工业科技,2016,37(17):125−133. [GUO X J, ZONG W, ZHAO G Y, et al. Effect of high pressure microfluidization (HPM) on the physical stability of yam juice[J]. Science and Technology of Food Industry,2016,37(17):125−133.
GUO X J, ZONG W, ZHAO G Y, et al. Effect of high pressure microfluidization (HPM) on the physical stability of yam juice[J]. Science and Technology of Food Industry, 2016, 37(17): 125-133.
|
[96] |
韩文娥. 超高压处理对鲜切马铃薯品质影响的研究[D]. 呼和浩特: 内蒙古农业大学, 2016.
HAN W E. Effect of ultra-high pressure treatment on quality of fresh-cut potato[D]. Hohhot: Inner Mongolia Agricultural University, 2016.
|
[97] |
唐乐攀, 杨小洪, 余爱农. 抗坏血酸/半胱氨酸体系Maillard反应形成风味物质动力学[J]. 食品科学,2015,36(27):27−32. [TANG L P, YANG X H, YU A N. Kinetic study of volatile favor compound formation in ascorbic acid-cysteine Maillard reaction system[J]. Food Science,2015,36(27):27−32.
TANG L P, YANG X H, YU A N. Kinetic study of volatile favor compound formation in ascorbic acid-cysteine Maillard reaction system[J]. Food Science, 2015, 36(27): 27-32.
|
[98] |
袁媛, 刘野. 葡萄糖/天冬酰胺模拟体系中丙烯酞胺的产生及其机理研究[J]. 中国食品学报,2006,1(6):1−5. [YUAN Y, LIU Y. Study on the formation mechanism of acrylamide in model system of glucose and asparagine[J]. Journal of Food Science and Technology,2006,1(6):1−5. doi: 10.3969/j.issn.1009-7848.2006.06.001
YUAN Y, LIU Y. Study on the formation mechanism of acrylamide in model system of glucose and asparagine[J]. Journal of Food Science and Technology, 2006, 1(6): 1-5. doi: 10.3969/j.issn.1009-7848.2006.06.001
|
[99] |
JUNG D Y, PARK D H, KIM Y H, et al. Dual eneantion selective diels-alder process in the cyclization of chiral acrylamide with dienes[J]. Journal of Physical Chemisty,2004,8:828.
|
[100] |
张月婷, 陈中, 林伟锋. 控制木瓜果脯非酶褐变的研究[J]. 食品工业科技,2014,35(2):255−258. [ZHANG Y T, CHEN Z, LIN W F. Study on control of non-enzymatic browning of papaya candied fruit[J]. Science and Technology of Food Industry,2014,35(2):255−258.
ZHANG Y T, CHEN Z, LIN W F. Study on control of non-enzymatic browning of papaya candied fruit[J]. Science and Technology of Food Industry, 2014, 35(2): 255-258.
|
[101] |
何秀丽. 油炸马铃薯片中丙烯酰胺形成的影响因素的研究[J]. 食品科技,2007,3:54−58. [HE X L. Study on influence factor on acrylamide formation during frying of potato crisps[J]. Food Science and Technology,2007,3:54−58. doi: 10.3969/j.issn.1005-9989.2007.07.015
HE X L. Study on influence factor on acrylamide formation during frying of potato crisps[J]. Food Science and Technology, 2007, 3: 54-58. doi: 10.3969/j.issn.1005-9989.2007.07.015
|
[102] |
BECALSKI A, LAU P Y B, LEWIS D, et al. Acrylamide in foods: Occurrence, sources, and modeling[J]. Journal of Agricultural and Food Chemistry,2003,51:802−808. doi: 10.1021/jf020889y
|
[103] |
WEGENER S, KAUFMANN M, KROH L W. Influence of I-pyroglutamic acid on the color formation process of non-enzymatic browning reactions[J]. Food Chemistry,2017,232:450−454. doi: 10.1016/j.foodchem.2017.04.046
|
[104] |
PHAM H T T, KITYO P, BUVE C, et al. Influence of pH and composition on nonenzymatic browning of shelf-stable orange juice during storage[J]. Journal of Agricultural and Food Chemistry,2020,68(19):5402−5411. doi: 10.1021/acs.jafc.9b07630
|
1. |
夏羽菡,丁欢,孟甘露,赵荣,刘文颖,杜颖鑫. 小麦肽对小鼠成肌细胞C2C12凋亡的影响及机制研究. 中国食物与营养. 2024(10): 54-61 .
![]() | |
2. |
李尽哲,张弛,盛思佳,柳凤凤,祝浩杰,黄雅琴. 花脸香蘑山药菌质饮料的配方优化及其抗氧化活性. 食品工业科技. 2023(05): 195-203 .
![]() | |
3. |
杨亚萍,吕亚辉,刘飞祥,彭新. 灵芝菌丝体硒多糖结构表征、抗氧化活性及对小鼠运动疲劳的影响. 中国食品添加剂. 2023(06): 109-118 .
![]() | |
4. |
符家庆,毛志晨. 蒲菜总黄酮的分离纯化及其对小鼠运动耐力的影响. 中国食品添加剂. 2023(06): 138-145 .
![]() | |
5. |
侯志远,孟飞燕. 响应面法优化白灵菇菌丝体多糖运动饮料配方及其抗疲劳研究. 中国食品添加剂. 2023(07): 174-180 .
![]() | |
6. |
张瑞,刘敬科,常世敏,刘俊利. 谷物饮料的研究进展. 食品科技. 2023(08): 152-158 .
![]() | |
7. |
吕一鸣,田潇凌,王晓曦,马森. 小麦蛋白质研究与开发现状. 粮食加工. 2022(03): 8-13 .
![]() | |
8. |
赵云龙. 芜菁山楂复合饮料配方优化及其对运动耐力的影响. 食品工业科技. 2022(14): 401-408 .
![]() | |
9. |
樊一婷. 缓解恢复运动性疲劳的天然物质化学提取工艺及性能分析. 粘接. 2022(10): 118-121 .
![]() | |
10. |
董佳萍,杨琪,谢琳琳,王鹤霖,刘殊凡,迟晓星. 金雀异黄素缓解免疫抑制大鼠运动性疲劳的作用研究. 中国粮油学报. 2022(09): 111-116 .
![]() |