异硫氰酸烯丙酯处理对鲜切紫甘蓝生理代谢和抗氧化系统的影响

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• 英文论文题名：Effect of allyl isothiocyanate on fresh cut cabbage physiological metabolism and antioxidant system
• 论文作者：杨柳 ; 张维娜 ; 于雪 ; 姜爱丽 ; 胡文忠
• 英文论文作者：Yang Liu ; Zhang Weina ; Yu Xue ; Jiang Aili ; Hu Wenzhong ; College of Life Science ; Dalian Minzu University ; Key Laboratory of Biochemical Engineering ; The State Ethnic Affairs Commission-Ministry of Education
• 年：2016
• 作者机构：大连民族大学生命科学学院生物化学工程国家民委-教育部重点实验室;
• 论文关键词：鲜切紫甘蓝 ; 异硫氰酸烯丙酯 ; 抗氧化酶活性 ; 抗氧化能力
• 英文论文关键词：fresh cut cabbage ; allyl isothiocyanate ; antioxidant activity ; antioxidant capacity
• 会议召开时间：2016-11-09
• 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
• 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
• 语种：中文
• 分类号：TS255.3
• 学会代码：ZGSP
• 会议名称：中国食品科学技术学会第十三届年会
• 会议地点：中国北京
• 主办单位：中国食品科学技术学会
• 学会名称：中国食品科学技术学会
• 页数：2
• 文件大小：109k
• 原文格式：O
• 会议级别：全国

摘要

为研究异硫氰酸烯丙酯(AITC)对鲜切紫甘蓝的生理代谢和抗氧化系统的影响,本实验采用0μL/L、1μL/L、5μL/L和10μL/L AITC对鲜切紫甘蓝进行熏蒸处理16h后进行分装,于4℃条件下密封贮藏,在第0、2、4、6、8天测定鲜切紫甘蓝的抗氧化物质含量(花青素、多酚、黄酮、还原型谷胱甘肽(GSH))和抗氧化酶活性(过氧化物酶(POD)、过氧化氢酶(CAT)、超氧化物歧化酶(SOD)),并测定多酚氧化酶(PPO)活性、苯丙氨酸解氨酶(PAL)活性、羟自由基清除能力、总抗氧化能力、呼吸强度等的变化。结果表明:贮藏期间,紫甘蓝中PPO活性逐渐增加,PAL活性先升后降,呼吸速率在第4天达到峰值,抗氧化物质含量及抗氧化酶活性均呈先升后降趋势,羟自由基清除能力逐渐降低,而5μL/L AITC有效地降低了抗氧化成分含量或活性的下降速率。综上,5μL/L AITC最有利于清除活性氧,有效提高其抗氧化能力,较好的保持了鲜切紫甘蓝的品质。
For the study of allyl isothiocyanate(AITC) effect on fresh cut purple cabbage physiological metabolism and antioxidant system,in this experiment,0μ/L,lμL/L,5μL/L and 10μL/L AITC were used to treat fresh cut purple cabbage fumigation treatment for 16 h and then to packing,sealed and storage at 4℃.Determination of antioxidant substances content(anthocyanins,polyphenols,flavonoids reduced glutathione(GSH)) and antioxidant enzyme activity(peroxidase(POD),catalase(CAT),superoxide dismutase(SOD)) of fresh cut purple cabbage in 0,2,4,6,8 days.And analyze the changes of polyphenol oxidase(PPO) activity,phenylalanine ammonia(PAL) activity,hydroxyl radical scavenging activity,total antioxidant capacity,respiration intensity and so on.The results showed that during storage,PPO activity of purple cabbage increased gradually,PAL activity increased first and then decreased,respiratory rate during the first 4 days reached its peak,antioxidant contents and antioxidant enzyme activity was first increased and then decreased,hydroxyl free radical scavenging capacity decreased gradually,and 5μL/L of AITC effectively reduces the antioxidant content and activity of the rate of decline.In summary,5 μL/L AITC most to scavenging of reactive oxygen species,effectively improve the antioxidant capacity,better maintained the quality of fresh cut cabbage.

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