不同保鲜剂处理对4℃低温贮藏下兰州百合鳞茎片的品质及抗氧化活性的影响
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摘要
为有效解决生产实践中兰州百合鳞茎片的保鲜问题,本文研究了三种绿色保鲜剂处理对兰州百合鳞茎片低温贮藏期间品质和抗氧化活性的影响。先将新鲜完整的兰州百合鳞茎剥片,鳞茎片称重分组,分别用蒸馏水,0.5 mmol/L的水杨酸溶液,6 mg/L的二氧化氯溶液,1%的壳聚糖溶液浸泡处理10 min,捞出自然晾干鳞片表面水分后于4℃下贮藏15 d。结果表明,相比蒸馏水对照处理,水杨酸、二氧化氯、壳聚糖三种保鲜剂均不同程度地促进了兰州百合鳞茎片的总酚(贮藏末期分别比对照高出33.44%、27.36%、11.46%)、总黄酮含量(贮藏末期分别比对照高出34.52%、27.56%、8.57%)和DPPH自由基清除率(贮藏末期分别比对照高出36.23%、38.90%、9.88%)、总抗氧化能力的上升(贮藏末期分别比对照高出43.71%、38.46%、7.31%),抑制其褐变(贮藏末期分别低于对照4.61%、10.86%、0.45%)、丙二醛的积累(贮藏末期分别低于对照11.33%、28.00%、1.07%)以及VC含量的下降(贮藏末期分别比对照高出24.62%、23.83%、4.54%),其中,二氧化氯和水杨酸处理较壳聚糖处理效果更显著。单一保鲜剂二氧化氯和水杨酸处理能很好地保持兰州百合鳞茎片的品质并提高其抗氧化活性。
In order to effectively solve the problem of preservation of Lanzhou lily bulbs in production practice,the effects of three different green fresh-keeping agents on quality and antioxidant activity of Lanzhou lily bulb slices during storage at low temperature were investigated.The fresh and intact Lanzhou lily bulbs were stripped,weighed and grouped,and then soaked the grouped slices in distilled water,0.5 mmol/L salicylicacid solution,6 mg/L chlorine dioxide solution,and 1% chitosan solution for 10 min respectively.Removed the scales and dried their surface moisture naturally,and then stored them at 4 ℃ for 15 days.The results showed that,the three preservatives improved the total phenolic( the end of storage was 33.44%,27.36%,11.46%higher than the control),total flavonoid contents( the end of storage was 34.52%,27.56%,8.57% higher than the control),DPPH free radical scavenging rates( the end of storage was 36.23%,38.90%,9.88% higher than the control) and total antioxidant capacity( the end of storage was 43.71%,38.46%,7.31% higher than the control),inhibited their browning( the end of storage was 4.61%,10.86%,0.45% higher than the control),accumulation of malondialdehyde( the end of storage was11.33%,28.00%,1.07% higher than the control),and decline of VCcontents( the end of storage was 24.62%,23.83%,4.54% higher than the control) of Lanzhou lily bulb slices to a certain extent compared with the distilled water control treatment,among which,the treatment of chlorine dioxide and salicylic acid were more effective than chitosan. A single preservative treatment of chlorine dioxide and salicylic acid could maintain the quality of Lanzhou lily bulb slices and increase its antioxidant activity.
In order to effectively solve the problem of preservation of Lanzhou lily bulbs in production practice,the effects of three different green fresh-keeping agents on quality and antioxidant activity of Lanzhou lily bulb slices during storage at low temperature were investigated.The fresh and intact Lanzhou lily bulbs were stripped,weighed and grouped,and then soaked the grouped slices in distilled water,0.5 mmol/L salicylicacid solution,6 mg/L chlorine dioxide solution,and 1% chitosan solution for 10 min respectively.Removed the scales and dried their surface moisture naturally,and then stored them at 4 ℃ for 15 days.The results showed that,the three preservatives improved the total phenolic( the end of storage was 33.44%,27.36%,11.46%higher than the control),total flavonoid contents( the end of storage was 34.52%,27.56%,8.57% higher than the control),DPPH free radical scavenging rates( the end of storage was 36.23%,38.90%,9.88% higher than the control) and total antioxidant capacity( the end of storage was 43.71%,38.46%,7.31% higher than the control),inhibited their browning( the end of storage was 4.61%,10.86%,0.45% higher than the control),accumulation of malondialdehyde( the end of storage was11.33%,28.00%,1.07% higher than the control),and decline of VCcontents( the end of storage was 24.62%,23.83%,4.54% higher than the control) of Lanzhou lily bulb slices to a certain extent compared with the distilled water control treatment,among which,the treatment of chlorine dioxide and salicylic acid were more effective than chitosan. A single preservative treatment of chlorine dioxide and salicylic acid could maintain the quality of Lanzhou lily bulb slices and increase its antioxidant activity.
引文
[1]白贺兰,乔德华.兰州百合产业发展现状及优化升级对策[J].甘肃农业科技,2017(12):79-82.
[2]巩惠玲,李飞,孙爱洁,等.纳他霉素壳聚糖复合涂膜对兰州百合鳞茎片的保鲜效果[J].食品与发酵工业,2016,42(2):207-212.
[3]魏丽娟,冯毓琴,李翠红,等.鲜食百合鳞茎贮藏保鲜技术研究综述[J].甘肃农业科技,2017(8):83-87.
[4]巩惠玲,王晓敏,袁慧君,等.ClO2处理对兰州百合低温贮藏的防腐保鲜效果[J].农业工程学报,2011,27(11):359-364.
[5]吴超,郭方其,陈世平,等.外源水杨酸(SA)对食用百合长期低温储藏过程中生理代谢影响[R].海南:分子植物育种,2016,14(9):2495-2501.
[6]巩惠玲,袁慧君,冯再平,等.1-MCP,Cl O2对兰州百合贮藏保鲜效果的影响[J].食品工业科技,2010,(10):338-339,355.
[7]郭芳,王亚军,谢忠奎,等.诱导剂OS对切花百合病害及生理生化指标的影响[J].中国沙漠,2010,30(2):383-387.
[8]李渐鹏,胡林刚,李永才,等.复合防腐剂对百合青霉病抑制效果的研究[J].食品科学,2014,35(3):71-75.
[9]李翠红,冯毓琴,魏丽娟,等.保鲜剂对百合鳞片常温贮藏期间品质及抗氧化活性的影响[J].农产品质量与安全,2018,(3):87-91.
[10]段颖,耿胜荣,韩永斌,等.蘑菇保鲜剂的筛选及其保鲜效果[J].食品与发酵工业,2004,30(5):143-146.
[11]曹建康,姜微波,赵玉梅.果蔬菜后生理生化实验指导[M].北京:中国轻工业出版社,2007:34-40,54-58,68-75,101-102,103-104,154-155.
[12]赵浩暖,王海宁,丛明燕,等.一氧化氮与低温协同处理对巨峰葡萄果实贮藏品质的影响[J].华北农学报,2016,(31)S1:188-194.
[13]Korus J,Gumul D,Czechowska K.Effect of extrusion on the phenolic composition and antioxidant activity of drybeans of Phaseolus vulgaris L[J]. Food Technology and Biotechnology,2007,45(2):139-146.
[14]Nithiyanantham,Selvakumar S,Siddhuraju P.Total phenolic content and antioxidant activity of two different sol-vent extracts from raw and processed legumes,Cicer arietinum L. and Pisum sativum L[J].Journal of Food Compo-sition and Analysis,2012,27(1):52-60.
[15]Amparo Angelica S Bolanos de la Torre,Terence H,Poonam Singh N,et al. A universally calibrated microplate ferric reducing antioxidant power(FRAP)assay for foods and applications to Manuka honey[J].Food Chemistry,2015,174(1):119-123.
[16]蔡萌,杜双奎,柴岩,等.黄土高原小粒大豆抗氧化活性研究[J].中国食品学报,2014,14(8):108-115.
[17]肖竹平,郑大贵,叶红德.VC、异VC及其棕榈酸脂在茶籽油中的抗氧化性能研究[J].食品科技,2014,18:52-54.
[18]曹玮,卢珂,陈卫军,等.不同种类蜂蜜抗氧化活性的研究[J].食品科学,2005,26(8):352-356.
[19]陈连珠,黄小燕,张雪彬,等.贮藏温度对菇娘品质和采后生理的影响[J].北方园艺,2016(21):132-135.
[20]李文文,李俊俊,邵远志.贮藏温度对辣椒果实品质和采后生理的影响[J].核农学报,2013,11(27):1692-1696.
[21]马杰,胡文忠,毕阳,等.鲜切果蔬活性氧产生和抗氧化体系代谢的研究进展[J].食品科学,2013,34(7):316-320.
[22]王发祥,王满生,刘永乐,等.改良壳聚糖涂膜技术对草鱼肉抑菌保鲜效果的研究[J].现代食品科技,2013,29(8):1816-1819.
[23]姜燕,柳佳齐,鲍慧娟,等.壳聚糖涂膜保鲜剂的改性研究进展[J].现代食品科技,2013,18(34):391-393,398.
[24]马菲.樱桃番茄壳聚糖涂膜效果及改进研究[D].北京:中国农业科学院,2013.
[2]巩惠玲,李飞,孙爱洁,等.纳他霉素壳聚糖复合涂膜对兰州百合鳞茎片的保鲜效果[J].食品与发酵工业,2016,42(2):207-212.
[3]魏丽娟,冯毓琴,李翠红,等.鲜食百合鳞茎贮藏保鲜技术研究综述[J].甘肃农业科技,2017(8):83-87.
[4]巩惠玲,王晓敏,袁慧君,等.ClO2处理对兰州百合低温贮藏的防腐保鲜效果[J].农业工程学报,2011,27(11):359-364.
[5]吴超,郭方其,陈世平,等.外源水杨酸(SA)对食用百合长期低温储藏过程中生理代谢影响[R].海南:分子植物育种,2016,14(9):2495-2501.
[6]巩惠玲,袁慧君,冯再平,等.1-MCP,Cl O2对兰州百合贮藏保鲜效果的影响[J].食品工业科技,2010,(10):338-339,355.
[7]郭芳,王亚军,谢忠奎,等.诱导剂OS对切花百合病害及生理生化指标的影响[J].中国沙漠,2010,30(2):383-387.
[8]李渐鹏,胡林刚,李永才,等.复合防腐剂对百合青霉病抑制效果的研究[J].食品科学,2014,35(3):71-75.
[9]李翠红,冯毓琴,魏丽娟,等.保鲜剂对百合鳞片常温贮藏期间品质及抗氧化活性的影响[J].农产品质量与安全,2018,(3):87-91.
[10]段颖,耿胜荣,韩永斌,等.蘑菇保鲜剂的筛选及其保鲜效果[J].食品与发酵工业,2004,30(5):143-146.
[11]曹建康,姜微波,赵玉梅.果蔬菜后生理生化实验指导[M].北京:中国轻工业出版社,2007:34-40,54-58,68-75,101-102,103-104,154-155.
[12]赵浩暖,王海宁,丛明燕,等.一氧化氮与低温协同处理对巨峰葡萄果实贮藏品质的影响[J].华北农学报,2016,(31)S1:188-194.
[13]Korus J,Gumul D,Czechowska K.Effect of extrusion on the phenolic composition and antioxidant activity of drybeans of Phaseolus vulgaris L[J]. Food Technology and Biotechnology,2007,45(2):139-146.
[14]Nithiyanantham,Selvakumar S,Siddhuraju P.Total phenolic content and antioxidant activity of two different sol-vent extracts from raw and processed legumes,Cicer arietinum L. and Pisum sativum L[J].Journal of Food Compo-sition and Analysis,2012,27(1):52-60.
[15]Amparo Angelica S Bolanos de la Torre,Terence H,Poonam Singh N,et al. A universally calibrated microplate ferric reducing antioxidant power(FRAP)assay for foods and applications to Manuka honey[J].Food Chemistry,2015,174(1):119-123.
[16]蔡萌,杜双奎,柴岩,等.黄土高原小粒大豆抗氧化活性研究[J].中国食品学报,2014,14(8):108-115.
[17]肖竹平,郑大贵,叶红德.VC、异VC及其棕榈酸脂在茶籽油中的抗氧化性能研究[J].食品科技,2014,18:52-54.
[18]曹玮,卢珂,陈卫军,等.不同种类蜂蜜抗氧化活性的研究[J].食品科学,2005,26(8):352-356.
[19]陈连珠,黄小燕,张雪彬,等.贮藏温度对菇娘品质和采后生理的影响[J].北方园艺,2016(21):132-135.
[20]李文文,李俊俊,邵远志.贮藏温度对辣椒果实品质和采后生理的影响[J].核农学报,2013,11(27):1692-1696.
[21]马杰,胡文忠,毕阳,等.鲜切果蔬活性氧产生和抗氧化体系代谢的研究进展[J].食品科学,2013,34(7):316-320.
[22]王发祥,王满生,刘永乐,等.改良壳聚糖涂膜技术对草鱼肉抑菌保鲜效果的研究[J].现代食品科技,2013,29(8):1816-1819.
[23]姜燕,柳佳齐,鲍慧娟,等.壳聚糖涂膜保鲜剂的改性研究进展[J].现代食品科技,2013,18(34):391-393,398.
[24]马菲.樱桃番茄壳聚糖涂膜效果及改进研究[D].北京:中国农业科学院,2013.