热处理对哈密瓜蔗糖和乳酸通量的影响-食品科学.PDFVIP

※工艺技术 食品科学 2015, Vol.36, No.18 21 热处理对哈密瓜蔗糖和乳酸通量的影响 王会松，王子昊，庞广昌* （天津商业大学生物技术与食品科学学院，天津市食品生物技术重点实验室，天津 300134 ） 摘  要：对哈密瓜进行热处理会更好地提高其贮藏品质，从蔗糖积累和呼吸代谢的角度研究热处理更能揭示其作用 的本质。以哈密瓜为材料，研究热处理对哈密瓜代谢网络通量的影响。将哈密瓜分别经过45 、50 、55 ℃热处理3 h 之后立即置于最适贮藏温度5 ℃条件下贮藏21 h，以单一5 ℃处理24 h为对照，得到在不同温度条件下哈密瓜不同空 间位置糖酵解途径、三羧酸循环、蔗糖合成途径、戊糖磷酸途径的代谢通量。结果显示：45 ℃和50 ℃处理组都有 较高的蔗糖和乳酸通量，但以45 ℃处理组通量最高，作为热处理温度最为合适；而55 ℃处理组与空白对照无较大 差别。本实验从代谢的角度深入研究果实的热处理贮藏，以期为提高果实的贮藏品质提供参考。 关键词：哈密瓜；热处理；蔗糖；乳酸；代谢通量 Effects of Heat Treatment on Sugar and Lactic Acid Flux in Hami Melon * WANG Huisong, WANG Zihao, PANG Guangchang (Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China) Abstract: This study aimed to determine whether heat treatment can better improve the storage quality of Hami melon. The nature of heat treatment was revealed by studying sucrose accumulation and respiratory metabolism. This study investigated effects of heat treatment on respiratory metabolic network flux of Hami melon. Hami melon was stored at different temperatures (45, 50 and 55 ℃) for three hours and then at 5 ℃ for 21 hours using storage at 5 ℃ for 24 hours as control in order to obtain the metabolic flux of embden meyerhof pathway (EMP), tricarboxylicacid (TCA) cycle, sucrose synthesis pathway (SSP) and pentose phosphate pathway (PPP) of different fruit locations of Hami melon at different temperatures. The results showed higher sugar and lactic acid flux in 45 and 50 ℃ groups and the highest values in 45 ℃ treatment group, representing the most appropriate heat treatment. However, onl