The browning inhibition and preservation properties of eugenol emulsions (EUG) on fresh-cut Chinese water chestnut (CWC), and the associated mechanisms of browning inhibition were studied in relation to enzymatic activities and polyphenol substrates. Fresh-cut CWC was treated with different concentrations of EUG, resulting in the maintenance of quality, inhibition of the microbial index which decreased by 1.20 log CFU/g after storage and enzymatic activities of different enzymes such as polyphenol oxidase, peroxidase, and phenylalanine ammonia lyase (PAL). Correlation analysis between enzymatic activities and degree of browning suggested that PAL was the main enzyme that led to browning in fresh-cut CWC. The enzymatic activity of PAL was decreased by 57% with the 1.5% EUG treatment after 12 d of storage. HPLC analysis showed that EUG-treated fresh-cut CWC (1.5%) slightly changed 5 phenolics during storage and the EUG content decreased from 32.8 to 13.0 mg/kg in treated groups. The potential mechanism is that EUG could inhibit the browning of CWC by reducing the enzymatic activities especially PAL, and decreasing the changes in phenolic content.

研究了丁香酚乳液（EUG）对鲜切Chinese（CWC）的褐变抑制和保存特性，以及与酶活性和多酚底物有关的褐变抑制机理。鲜切CWC用不同浓度的EUG处理，可保持品质，抑制微生物指数，使其在储存后降低了1.20 log CFU / g，并降低了多种酶的酶活性，例如多酚氧化酶，过氧化物酶和苯丙氨酸氨裂解酶（PAL）。酶活性与褐变程度之间的相关性分析表明，PAL是导致鲜切CWC褐变的主要酶。储存12天后，采用1.5％EUG处理，PAL的酶活性降低了57％。HPLC分析表明，经EUG处理的鲜切CWC（1.5％）在存储过程中略微改变了5种酚类，并且经处理的各组EUG含量从32.8降至13.0 mg / kg。潜在的机制是EUG可以通过降低酶活性（尤其是PAL）并减少酚含量的变化来抑制CWC的褐变。