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中文摘要：
分析光照、温度、pH值、气体成分、氧化还原物质和金属离子等因素对荔枝果皮酶促褐变底物（-）-表儿茶素稳定性的影响。结果表明,（-）-表儿茶素在光照、高温和碱性条件下不稳定,容易变褐;O2处理提高了褐变底物与PPO的反应能力,而CO2处理明显起减缓作用;氧化剂H2O2加速了该酶促反应,但还原剂Vc及Na2S2O5阻止底物酶促褐变;K^＋、Na^＋、Ca^2＋和Zn^2＋对（-）-表儿茶素溶液的稳定性无显著影响,而在Fe^3＋、Fe^2＋、Cu^2＋、Pb^2＋存在下（-）-表儿茶素不稳定。在生产上可通过合适的处理来减缓荔枝果实褐变发生,以延长货架寿命,进而提高果实商品价值。
英文摘要：
The effects of illumination,temperature,pH value,gaseous component,oxidant,reductant and metal ion on stabili-ty of browning substrate （-）-epicatechin from litchi pericarps were analyzed in the present study. The results showed that （-）-epicatechin was unstable and easy to turn brown under illumination,high temperature and alkaline environment. The O2 treatment accelerated the enzymatic browning reaction between substrate and PPO,while the CO2 treatment reduced this reaction. Oxidant H2O2 accelerated but reductant Vc or Na2S2O5 prevented the browning reaction. In addition,K^＋,Na^＋,Ca^2＋ and Zn^2＋ had no obvious effect on stability of （-）-epicatechin solution,but the substrate solution was unstable after the addition of Fe^3＋,Fe^2＋,Cu^2＋ or Pb^2＋. Application of appropriate treatment could delay the pericarp browning,extend the shelf life and increase the commercial value of litchi fruit.
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