关键词: 苹果, 加工品种, 酚类物质, 褐变, 多酚氧化酶

Abstract: 【OBJECTIVE】Polyphenolic compound in processing apple (Malus domestica Borkh.)varieties and the relationship between polyphenol content and enzymatic browning were studied in order to provide reference for raw material selection and processing method optimization.【METHOD】The content of polyphenol compound in 10 processing apple varieties (4 cider and 6 juice varieties) were analyzed by Folin-Ciocalteu method and HPLC. Degree of browning and acitivities of polyphenol oxidase were also studied.【RESULTS】The content and proportion of the polyphenol varied depending on varieties. Bitter varieties globally showed a higher polyphenol concentration than sweet or acid varieties. Proanthocyanidins, chlorogenic acid, (+)-catechin, (-)-epicatechin were high-concentrated polyphenols in apple fruits. Phloridzin, the unique polyphenol of apple, was abundant in bitter variety Frequin rouge fruit. Total polyphenoics, proanthocyanidins, (+)-catechin, and phloridzin had higher correlations with browning. The correlation was low between chlorogenic acid and browning.【CONCLUSION】The polyphenolic profiles were correlated with apple types. Cider apples contained more phenolics than juice apple varieties. The content of flavan-3-ol has close relationship with fruit browning.

Key words: Processing apple varieties, Polyphenolic compounds, Browning, Polyphenol oxidase