[1]程紫薇,赵紫迎,张萌,等.高湿贮藏对青花菜活性成分及抗氧化活性的影响[J].南京农业大学学报,2021,44(3):554-560.[doi:10.7685/jnau.202008012]
 CHENG Ziwei,ZHAO Ziying,ZHANG Meng,et al.Effects of high relative humidity storage on bioactive compounds and antioxidant activity of broccoli[J].Journal of Nanjing Agricultural University,2021,44(3):554-560.[doi:10.7685/jnau.202008012]
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高湿贮藏对青花菜活性成分及抗氧化活性的影响()
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《南京农业大学学报》[ISSN:1000-2030/CN:32-1148/S]

卷:
44卷
期数:
2021年3期
页码:
554-560
栏目:
食品与工程
出版日期:
2021-05-10

文章信息/Info

Title:
Effects of high relative humidity storage on bioactive compounds and antioxidant activity of broccoli
作者:
程紫薇1 赵紫迎1 张萌1 曹婷婷1 金文渊2 金鹏1 郑永华1
1. 南京农业大学食品科学技术学院, 江苏 南京 210095;
2. 苏州大福外贸食品有限公司, 江苏 苏州 215000
Author(s):
CHENG Ziwei1 ZHAO Ziying1 ZHANG Meng1 CAO Tingting1 JIN Wenyuan2 JIN Peng1 ZHENG Yonghua1
1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
2. Suzhou Dafu Foreign Trade Food Co., Ltd., Suzhou 215000, China
关键词:
青花菜高湿贮藏活性成分抗氧化活性
Keywords:
broccolihigh relative humidity storagebioactive compoundsantioxidant activity
分类号:
TS255.3
DOI:
10.7685/jnau.202008012
摘要:
[目的] 本文旨在研究近饱和高湿条件对青花菜贮藏期间活性成分及抗氧化活性的影响,为高湿贮藏在青花菜保鲜中的应用提供依据。[方法] 将青花菜分别置于4℃干雾控湿高湿冷库[相对湿度(RH):96%~99%,高湿组]和普通低湿冷库(RH:70%~75%,低湿组)中贮藏35 d,贮藏期间每隔7 d取样,分别测定青花菜品质、活性成分及抗氧化系统相关指标的变化。[结果] 与低湿贮藏相比,高湿贮藏能有效抑制青花菜失重率和黄化指数的上升以及叶绿素含量的下降,保持较高的维生素C、总酚、总黄酮、总硫代葡萄糖苷和萝卜硫素含量。此外,高湿贮藏还能使青花菜保持较高的超氧化物歧化酶、过氧化氢酶、抗坏血酸过氧化物酶及过氧化物酶活性,维持较高水平的羟自由基和1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除能力,同时抑制过氧化氢和超氧阴离子的产生。[结论] 高湿贮藏不仅能有效延缓青花菜的黄化,还可通过维持较高的活性成分含量和抗氧化酶活性,从而保持采后青花菜较高的抗氧化活性和营养价值。
Abstract:
[Objectives] The paper aimed to investigate the effect of near saturated high relative humidity(HRH) on the bioactive compounds and antioxidant activity of broccoli during storage,and provide a basis for the application of HRH storage in quality maintenance of broccoli. [Methods] The broccoli heads were stored at 4℃ for 35 days in dry-fog humidity controlled cold room(RH:96%-99%,HRH group) and the normal cold room(RH:70%-75%,LRH group). The samples were collected every 7 days to evaluate the parameters of quality,bioactive compounds and antioxidant system of broccoli during storage. [Results] Compared with the LRH storage,the HRH storage could effectively inhibit the increase of weight loss rate and yellowing index,and the decrease of chlorophyll content,maintain higher contents of vitamin C,total phenolics,total flavonoids,total glucosinolates and sulforaphane contents,respectively. Meanwhile,the HRH storage maintained higher enzyme activities of superoxide dismutase,catalase,ascorbate peroxidase and peroxidase,and higher scavenging activity against hydroxyl radicals and 1,1-diphenyl-2-picryl-hydrazyl(DPPH) radicals,and inhibited the production of superoxide anion and hydrogen peroxide. [Conclusions] The HRH storage can not only effectively delay senescence and yellowing,but also maintain higher bioactive compounds content and antioxidant enzyme activity,thereby improving the antioxidant activity and nutritional value of broccoli.

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备注/Memo

备注/Memo:
收稿日期:2020-08-09。
基金项目:国家重点研发计划项目(2016YFD0400901)
作者简介:程紫薇,硕士研究生。
通信作者:郑永华,教授,博导,研究方向为农产品加工与贮藏,E-mail:zhengyh@njau.edu.cn。
更新日期/Last Update: 1900-01-01