【摘要】 为探讨绿原酸处理对鲜切马铃薯保鲜的作用及γ-氨基丁酸（GABA）代谢的影响，本试验将鲜切马铃薯用浓度为0、10、30、50和70 mg·L^-1的绿原酸处理10 min，置于4℃环境下贮藏72 h。依据鲜切马铃薯贮藏期间品质和GABA含量变化，筛选最优绿原酸处理浓度，进而研究绿原酸调控GABA代谢的机理。结果表明，绿原酸处理可以抑制鲜切马铃薯贮藏期间的褐变和微生物生长，保持较高的淀粉含量并促进GABA的积累，其中30 mg·L^-1绿原酸对维持鲜切马铃薯较好品质和促进GABA积累的效果最佳。30 mg·L^-1绿原酸处理提高了谷氨酸脱羧酶、二胺氧化酶、多胺氧化酶和4-氨基丁醛脱氢酶活性，促进了谷氨酸与多胺向GABA的转化，同时降低了GABA转氨酶活性，减少了GABA的分解消耗，从而提高了GABA含量。上述结果表明，绿原酸处理既可以保持鲜切马铃薯贮藏期间较好的品质，又能提高GABA含量和营养价值。本研究结果为绿原酸处理在鲜切马铃薯保鲜中的应用提供了依据。更多还原

【Abstract】 In order to investigate the effects of chlorogenic acid treatment on preservation and metabolism of γ-aminobutyric acid(GABA) in fresh-cut potatoes during storage, fresh-cut potatoes were treated with chlorogenic acid at concentrations of 0, 10, 30, 50 and 70 mg·L-1 for 10 min and then stored at 4 ℃ for 72 h.The optimal chlorogenic acid treatment concentration was selected based on the changes in quality and GABA content during storage, and the mechanisms of chlorogenic acid regulating the metabolism of GABA were further investigated. The results indicated that chlorogenic acid treatment could inhibit the browning and microbial growth, maintain high starch content and promote the accumulation of GABA content, among which 30 mg·L-1 chlorogenic acid was the most efficient in maintaining good quality and promoting the accumulation of GABA content in fresh-cut potatoes. With the treatment of chlorogenic acid at 30 mg·L-1 the activities of glutamic acid decarboxylase, diamine oxidase, polyamine oxidase and 4-aminobutyraldehyde dehydrogenase, and the degradation of glutamic acid and polyamines into GABA. In addition, it decreased the activity of GABA aminotransferase, reduced the decomposition and consumption of GABA, and thus increased the content of GABA. The above results showed that chlorogenic acid treatment could not only maintain quality of fresh-cut potatoes during storage, but also improve GABA content and nutritional value. This study would provide a basis for the application of chlorogenic acid in fresh-cut potatoes during storage.更多还原