H_8[P_2Mo_(17)Mn(OH_2)O_(61)]对鲜切苹果的保鲜作用
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摘要
通过对鲜切苹果在贮藏期间的感官评价指标、失重率、褐变度、丙二醛含量、PPO活性以及POD活性等多项指标的测定,研究了Dawson型多金属氧酸盐H_8[P_2Mo_(17)Mn(OH_2)O_(61)](以下简写为P_2Mo_(17)Mn)对鲜切苹果的保鲜作用。试验结果表明P_2Mo_(17)Mn能够有效延缓苹果质量的损失、褐变、丙二醛含量的增加以及PPO活性的增加,诱发POD活性的增加,保持水果的色泽、香味、硬度和质地,延长了苹果的货架期。本研究结果为果蔬贮藏保鲜提供一定的试验依据。
In order to investigate the preservation effects of Dawson-type polyoxometalates H_8[P_2Mo_(17)Mn(OH_2)O_(61)](abbreviated P_2Mo_(17)Mn) on fresh-cut apples, the changes of evaluation indexes, including sensory evaluation, weight loss ratio, browning degree, malonaldehyde(MDA) content, PPO activity and POD activity were measured during storage. The results showed that the P_2Mo_(17)Mn can effectively delay the loss of moisture, inhibit browning, the increasing of MDA content and PPO activity, induce the increase of POD activity, keep the color, aroma, hardness and texture, and extend the shelf life of the apple. To some extent, this paper can provide experimental basis for the preservation of fruits and vegetables.
In order to investigate the preservation effects of Dawson-type polyoxometalates H_8[P_2Mo_(17)Mn(OH_2)O_(61)](abbreviated P_2Mo_(17)Mn) on fresh-cut apples, the changes of evaluation indexes, including sensory evaluation, weight loss ratio, browning degree, malonaldehyde(MDA) content, PPO activity and POD activity were measured during storage. The results showed that the P_2Mo_(17)Mn can effectively delay the loss of moisture, inhibit browning, the increasing of MDA content and PPO activity, induce the increase of POD activity, keep the color, aroma, hardness and texture, and extend the shelf life of the apple. To some extent, this paper can provide experimental basis for the preservation of fruits and vegetables.
引文
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[24]王丽芳,王晓拓,王志东.贮藏温度对双孢蘑菇褐变和抗氧化活性的影响及动力学研究[J].现代食品科技,2015,31(2):157-163.
[25]高雪,杨绍兰,王然,等.近冰温贮藏对鲜切西兰花保鲜效果的影响[J].中国食品学报,2013,13(8):140-146.
[26]张丹丹,杨绍兰,吴昊,等.壳聚糖涂膜对鲜切南瓜贮藏品质的影响[J].中国食品学报,2012,12(11):97-103.
[2]郭丹,韩英群,郝义.不同品种苹果冷藏期间品质与生理变化[J].食品科学,2016,37(22):289-294.
[3]杨巍,刘晶,吕春晶,等.氯化钙和抗坏血酸处理对鲜切苹果品质和褐变的影响[J].中国农业科学,2010,43(16):3402-3410.
[4]郭倩.浓缩苹果汁的褐变因素及控制措施[J].食品安全导刊,2016(6):72.
[5]刘永,梁楚彬,蔡俊莲,等.海藻酸钠/纳米SiO2涂膜对鲜切苹果保鲜效果的影响[J].中国食品添加剂,2016(7):145-149.
[6]李伟锋,何玲,冯金霞,等.生姜提取物对鲜切苹果保鲜研究[J].食品科学,2013,34(4):236-240.
[7]CHEN B,XING R,WANG F,et al.Inhibitory effects ofα-Na8SiW11CoO40on tyrosinase and its application in controlling browning of fresh-cut apples[J].Food Chemistry,2015,100(188):177-183.
[8]LEE S,FIENE A,LI W,et al.PolyoxometalatesPotent and selective ecto-nucleotidase inhibitors[J].Biochemical Pharmacology,2015,93(2):171-181.
[9]YU X,CHEN C,PENG J,et al.Antibacterial-active multilayer films composed of polyoxometalate and Methyl Violet:Fabrication,characterization and properties[J].Thin Solid Films,2014,571(Part 1):69-74.
[10]FU L,GAO H,YAN M,et al.Polyoxometalatebased organic-inorganic hybrids as antitumor drugs[J].Small,2015,11(24):2938-2945.
[11]JUDD D A,NETTLES J H,NEVINS N,et al.Polyoxometalate HIV-1 protease inhibitors.A new mode of protease inhibition[J].Journal of the American Chemical Society,2001,123(5):886-897.
[12]陈丙年,冯珍鸽,王力.含硅多金属氧酸盐的抑菌作用[J].高等学校化学学报,2011,32(5):1033-1036.
[13]郑阿萍,王芳,邢蕊,等.两种多酸型酪氨酸酶抑制剂的性能研究[J].高等学校化学学报,2014,35(3):476-481.
[14]XING R,ZHENG A,WANG F,et al.Functionality study of Na6PMo11FeO40as a mushroom tyrosinase inhibitor[J].Food Chemistry,2015,175:292-299.
[15]高丽华,赵月,赵慧珍,等.Dawson结构钼磷过渡元素三元杂多酸稳定性的研究[J].哈尔滨师范大学自然科学学报,1993,9(2):52-56.
[16]冯长根,赵军,刘霞.多金属氧酸盐的红外光谱[J].光谱学与光谱分析,2005,25(1):29-32.
[17]王海燕,冯美琴.不同浓度植酸对鲜切苹果保鲜效果的研究[J].金陵科技学院学报,2016,32(1):89-92.
[18]冯立娟,尹燕雷,杨雪梅,等.柠檬酸处理对石榴果皮离体褐变的影响[J].林业科学,2015,51(9):42-50.
[19]许彬,李慧星,赵婷婷.柠檬酸与五种褐变抑制剂的交互作用对马铃薯护色的影响[J].中国食品添加剂,2015(3):163-169.
[20]VASCONCELOS C M,DE OLIVEIRA E B,ROSSIS N,et al.Evaluating strategies to control enzymatic browning of minimally processed yacon(Smallanthus sonchifolius)[J].Food and Bioprocess Technology,2015,8(9):1982-1994.
[21]LUNADEI L,GALLEGUILLOS P,DIEZMA B,et al.A multispectral vision system to evaluate enzymatic browning in fresh-cut apple slices[J].Posthar vest Biology and Technology,2011,60(3):225-234.
[22]XIAO Z,LUO Y,LUO Y,et al.Combined effects of sodium chlorite dip treatment and chitosan coatings on the quality of fresh-cut d’Anjou pears[J].Postharvest Biology and Technology,2011,62(3):319-326.
[23]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007:101-103.
[24]王丽芳,王晓拓,王志东.贮藏温度对双孢蘑菇褐变和抗氧化活性的影响及动力学研究[J].现代食品科技,2015,31(2):157-163.
[25]高雪,杨绍兰,王然,等.近冰温贮藏对鲜切西兰花保鲜效果的影响[J].中国食品学报,2013,13(8):140-146.
[26]张丹丹,杨绍兰,吴昊,等.壳聚糖涂膜对鲜切南瓜贮藏品质的影响[J].中国食品学报,2012,12(11):97-103.