纳米抗菌包装材料对延缓白莲藕风味品质劣变的影响
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摘要
为解决白莲藕在贮运过程中风味品质劣变的问题,制备纳米抗菌包装材料延缓白莲藕衰老,将白莲藕分别包装在普通包装材料与纳米抗菌包装材料中,抽真空后贮藏在25℃、相对湿度35%条件下,每4 d取样测定白莲藕的丙二醛(malondialdehyde,MDA)含量和总酚含量,并测定贮藏20 d的普通包装和纳米抗菌包装白莲藕的挥发性组分代谢相关基因表达水平。通过电子鼻、气相色谱-质谱分析纳米抗菌包装材料对白莲藕风味的影响。结果表明:在贮藏末期,纳米抗菌包装组白莲藕体内MDA、总酚含量分别为0.865 4 mmol/g、5.873 mg/100 g,在贮藏过程中,纳米抗菌包装组白莲藕超氧化物歧化酶、过氧化氢酶活力高于普通包装,说明纳米抗菌包装可抑制白莲藕的衰老;另外,纳米抗菌包装可以调节白莲藕挥发性组分代谢相关基因的表达。研究证实真空贮藏条件下纳米抗菌包装材料能够调节白莲藕的基因表达,从而进一步影响莲藕品质。
This study aimed to solve the problem of quality deterioration in white lotus roots during storage. A nanocomposite antibacterial packaging was prepared to delay the senescence of white lotus roots. Samples were subjected to normal packaging(NP) or nanocomposite antibacterial packaging(AP) and then storage at 25 ℃ and 35% relative humidity after vacuuming. Every 4 days, malondialdehyde(MDA) and total phenol(TP) contents were determined and the expression of genes related to volatile compound metabolism was evaluated on the 20 th day of storage. The effect of the nanocomposite antibacterial packaging on the flavor quality was analyzed by electronic nose and gas chromatography-mass spectrometry(GC-MS). The results showed that MDA and TP levels in AP samples were 0.865 4 mmol/g and 5.873 mg/100 g at the end of the storage process, respectively. The activity of SOD and CAT in AP samples was higher than in control samples, indicating that AP inhibited the senescence of white lotus roots. In addition, the nanocomposite antibacterial packaging could regulate the expression of genes related to the metabolism of volatile components in white lotus roots. This study confirmed that the nanocomposite antibacterial packaging could preserve the quality of white lotus roots by regulating the expression of volatile metabolism-related genes.
This study aimed to solve the problem of quality deterioration in white lotus roots during storage. A nanocomposite antibacterial packaging was prepared to delay the senescence of white lotus roots. Samples were subjected to normal packaging(NP) or nanocomposite antibacterial packaging(AP) and then storage at 25 ℃ and 35% relative humidity after vacuuming. Every 4 days, malondialdehyde(MDA) and total phenol(TP) contents were determined and the expression of genes related to volatile compound metabolism was evaluated on the 20 th day of storage. The effect of the nanocomposite antibacterial packaging on the flavor quality was analyzed by electronic nose and gas chromatography-mass spectrometry(GC-MS). The results showed that MDA and TP levels in AP samples were 0.865 4 mmol/g and 5.873 mg/100 g at the end of the storage process, respectively. The activity of SOD and CAT in AP samples was higher than in control samples, indicating that AP inhibited the senescence of white lotus roots. In addition, the nanocomposite antibacterial packaging could regulate the expression of genes related to the metabolism of volatile components in white lotus roots. This study confirmed that the nanocomposite antibacterial packaging could preserve the quality of white lotus roots by regulating the expression of volatile metabolism-related genes.
引文
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[28]LI L,ZHAO C J,ZHANG Y D,et al.Effect of stable antimicrobial nano-silver packaging on inhibiting mildew and in storage of rice[J].Food Chemistry,2017,215:477-482.DOI:10.1016/j.foodchem.2016.08.013.
[2]杨月欣,王光亚,潘兴昌.中国食物成分表2002[M].北京:北京大学医学出版社,2002:66.
[3]张有林,朱芬.莲藕贮期褐变机理与防褐变技术研究[J].食品工业科技,2003,24(1):86-89.DOI:10.3969/j.issn.1002-0306.2003.01.038.
[4]边晓琳,刘扬,冯莉,等.纳米包装材料对冷藏金针菇品质的影响[J].江苏农业科学,2010(6):463-465.DOI:10.3969/j.issn.1002-1302.2010.06.185.
[5]DE AZEREDO H M C.Antimicrobial nanostructures in food packaging[J].Trends in Food Science&Technology,2013,30(1):56-69.DOI:10.1016/j.tifs.2012.11.006.
[6]李红梅,吴娟,胡秋辉.食品包装纳米材料对酱牛肉保鲜品质的影响[J].食品科学,2008,29(5):461-464.DOI:10.3321/j.issn:1002-6630.2008.05.105.
[7]汪薇,李晓,杨宏,等.超高压处理对鲜切莲藕品质及其贮藏性的影响[J].华中农业大学学报,2016(2):101-107.DOI:10.3969/j.issn.1000-2421.2016.02.016.
[8]刘春菊,钱旻,宋江峰,等.速冻莲藕片贮藏过程中品质变化动力学模型[J].农业工程学报,2017(6):301-308.
[9]CAO C J,HUANG J C,LI L,et al.Highly dispersed Ag/TiO_2,via adsorptive self-assembly for bactericidal application[J].RSCAdvances,2017,7(22):13347-13352.DOI:10.1039/C7RA00758B.
[10]王凡,胡秋辉,方勇,等.纳米包装延缓淮稻5号大米高温高湿环境下的品质劣变[J].食品科学,2017,38(5):267-273.DOI:10.7506/spkx1002-6630-201705044.
[11]赵莹.泡菜发酵菌株筛选及莲藕泡菜的加工[D].扬州:扬州大学,2013:27.
[12]覃海明,艾有伟,易阳.莲藕多酚的提取工艺优化及抗氧化活性评价[J].食品工业科技,2015,36(4):242-246.DOI:10.13386/j.issn1002-0306.2015.04.044.
[13]周俊辉,孔祥伟,黄政华.莲藕除锈与保鲜的初步研究[J].江西农业学报,2007,19(3):51-53.DOI:10.3969/j.issn.1001-8581.2007.03.019.
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[16]李淑艳,蒋润枝.莲藕Na+/H+逆向转运蛋白基因-LrNHX的克隆及表达分析[J].生物技术,2017,27(4):312-316.DOI:10.16519/j.cnki.1004-311x.2017.04.0051.
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[18]钟杰阳,张玉莲.低温对不同杏品种枝条中MDA含量和电导率的影响[J].天津农业科学,2013,19(5):93-96.DOI:10.3969/j.issn.1006-6500.2013.05.025.
[19]蒋景龙.外源H2O2对低温胁迫下柑橘叶片抗寒性的影响[J].西北植物学报,2016,36(3):499-505.DOI:10.7606/j.issn.1000-4025.2016.03.0499.
[20]胡花丽,梁丽松,王贵禧,等.外源乙烯对CA贮藏桃果实MDA含量、PPO和LOX活性变化的影响[J].西北林学院学报,2007,22(3):38-42.DOI:10.3969/j.issn.1001-7461.2007.03.009.
[21]王宝山,姚敦义.盐胁迫对沙枣愈伤组织膜透性、膜脂过氧化和SOD活性的影响[J].河北农业大学学报,1993(3):20-24.
[22]王俊刚,陈国仓,张承烈.水分胁迫对2种生态型芦苇(Phragmites communis)的可溶性蛋白含量、SOD、P O D、CAT活性的影响[J].西北植物学报,2002,22(3):561-565.DOI:10.3321/j.issn:1000-4025.2002.03.016.
[23]KUK Y I,SHIN J S,BURGOS N R,et al.Antioxidative enzymes offer protection from chilling damage in rice plants[J].Crop Science,2003,43(6):2109-2117.DOI:10.2135/cropsci2003.2109.
[24]NOCTOR G,MHAMDI A.Climate change,CO_2,and defense:the metabolic,redox,and signaling perspectives[J].Trends in Plant Science,2017,22(10):857-870.DOI:10.1016/j.tplants.2017.07.007.
[25]MARTINEZ M V,WHITAKER J R.Biochemistry and control of enzymatic browning[J].Trends in Food Science and Technology,1995,6(6):195-200.DOI:10.1016/S0924-2244(00)89054-8.
[26]NOCTOR G,REICHHELD J P,FOYER C H.ROS-related redox regulation and signaling in plants[J].Seminars in Cell and Developmental Biology,2018,80:3-12.DOI:10.1016/j.semcdb.2017.07.013.
[27]张利娟,师俊玲.无核白葡萄热风干燥过程中总酚与抗氧化活性的变化[J].食品科学,2013,34(5):55-59.DOI:10.7506/spkx1002-6630-201305012.
[28]LI L,ZHAO C J,ZHANG Y D,et al.Effect of stable antimicrobial nano-silver packaging on inhibiting mildew and in storage of rice[J].Food Chemistry,2017,215:477-482.DOI:10.1016/j.foodchem.2016.08.013.