外源H_2S对货架及低温下采后草莓果实抗氧化活性的影响
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摘要
以‘甜查理’草莓为试材,利用硫化氢(H_2S)供体硫氢化钠(NaHS)处理果实,以水为对照,研究在货架(20℃)及低温(2℃)贮藏过程中花青素、丙二醛(MDA)、总酚(TP)、氧化自由基吸收能力(ORAC)、DPPH自由基清除力、铁离子还原能力(FRAP)以及ABTS自由基清除能力变化。结果表明,与对照组相比,在20及2℃贮藏条件下,NaHS可延缓果实中花青素和MDA积累。在20℃贮藏过程中,NaHS虽然提高了果实内TP含量,但在2℃贮藏过程中,NaHS对TP影响不明显。在20℃贮藏条件下,与对照和0.4 mmol/L NaHS处理组相比,0.8、1.6和3.2 mmol/L NaHS处理组果实具有较高的ORAC氧化自由基吸收力、DPPH自由基清除力、FRAP铁离子还原能力以及ABTS自由基清除能力。在2℃贮藏条件下,NaHS对果实内ABTS自由基清除能力影响不明显,但1.6和3.2 mmol/L NaHS处理组果实具有较高的ORAC氧化自由基吸收力、DPPH自由基清除力和FRAP铁离子还原能力。采用1.6～3.2 mmol/L NaHS处理草莓果实有利于保持货架及低温下草莓果实内抗氧化活性稳定性。
The aim of this study was to investigate the changes of anthocyanidins content,malondialdehyde(MDA)content,total polyphenol content,oxygen radical absorption capacity(ORAC),2,2-diphenyl-1-picrylhydrazyl(DPPH)radical scavenging capacity,ferric reducing antioxidant power(FRAP),and 2,2-azinobis(3-ethyl-benzothiazoline-6-sulfonic acid)(ABTS)radical scavenging capacity in strawberry fruit during shelf(20 ℃)and low temperature(2 ℃)storage after fumigating with sodium hydrosulfide solution(NaHS,the donor of H_2S). Results showed that,regardless of storage temperature,NaHS could delay the accumulation of anthocyanidins and MDA compared with control fruit. NaHS made TP content increase during storage at 20 ℃,while did not affect TP content when strawberry fruit were subjected to 2 ℃. During storage at 20 ℃,0.8. 1.6 and 3.2 mmol/L NaHS-treated fruit maintained higher levels of ORAC,DPPH radical scavenging capacity,FRAP,and ABTS radical scavenging capacity than control and 0.4 mmol/L NaHS-treated fruit. When storage temperature increase from 20 ℃ to 2 ℃,ABTS radical scavenging capacity did not affect by NaHS,but 1.6 and 3.2 mmol/L NaHS-treated fruit maintained higher levels of ORAC,DPPH radical scavenging capacity and FRAP than other treatments. NaHS concentration between 1.6 to 3.2 mmol/L had a great benefit for stabilizing antioxidant capacity during shelf or low temperature storage.
The aim of this study was to investigate the changes of anthocyanidins content,malondialdehyde(MDA)content,total polyphenol content,oxygen radical absorption capacity(ORAC),2,2-diphenyl-1-picrylhydrazyl(DPPH)radical scavenging capacity,ferric reducing antioxidant power(FRAP),and 2,2-azinobis(3-ethyl-benzothiazoline-6-sulfonic acid)(ABTS)radical scavenging capacity in strawberry fruit during shelf(20 ℃)and low temperature(2 ℃)storage after fumigating with sodium hydrosulfide solution(NaHS,the donor of H_2S). Results showed that,regardless of storage temperature,NaHS could delay the accumulation of anthocyanidins and MDA compared with control fruit. NaHS made TP content increase during storage at 20 ℃,while did not affect TP content when strawberry fruit were subjected to 2 ℃. During storage at 20 ℃,0.8. 1.6 and 3.2 mmol/L NaHS-treated fruit maintained higher levels of ORAC,DPPH radical scavenging capacity,FRAP,and ABTS radical scavenging capacity than control and 0.4 mmol/L NaHS-treated fruit. When storage temperature increase from 20 ℃ to 2 ℃,ABTS radical scavenging capacity did not affect by NaHS,but 1.6 and 3.2 mmol/L NaHS-treated fruit maintained higher levels of ORAC,DPPH radical scavenging capacity and FRAP than other treatments. NaHS concentration between 1.6 to 3.2 mmol/L had a great benefit for stabilizing antioxidant capacity during shelf or low temperature storage.
引文
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[20]Peter C,Wootton B,Aisling M,et al.Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP,DPPH,ABTS and Folin-Ciocalteu methods[J].Food Research International,2011,44(1):217-224.
[2]陈明之.几种不同化学保鲜剂对草毒贮藏保鲜效果的对比研究[J].食品研究与开发,2005,26(4):158-160.
[3]李文生,王宝刚,冯晓元,等.利用气调箱保鲜草莓的研究[J].北方园艺,2009(1):208-210.
[4]马雪梅,吴朝峰,徐晓茹.热空气处理对草莓采后贮藏品质的影响[J].北方园艺,2015(23):138-141.
[5]李健,张萌,李丽萍,等.热处理对草莓品质与活性氧代谢影响的多变量解析[J].食品科学,2013,34(16):306-310.
[6]祖智波,李文革.辐照对草莓保鲜的效果研究[J].食品科技,2006,31(5):114-116.
[7]Deewatthanawong R,Nock J F,Watkins C B.γ-Aminobutyric acid(GABA)accumulation in four strawberry cultivars in response to elevated CO2 storage[J].Postharvest Biology and Technology,2010,57(2):92-96.
[8]陈学红.高氧对草莓果实保鲜的效果及其机理研究[D].南京:南京农业大学,2005.
[9]李善菊.NO 处理对草莓果实贮藏性及活性氧代谢的影响[D].杨凌:西北农林科技大学,2005.
[10]肖功年,张慜,彭建,等.气调包装(MAP)对草莓保鲜的影响[J].食品工业科技,2003,24(6):68-71.
[11]Hancock J T,Whiteman M.Hydrogen sulfide signaling:interactions with nitric oxide and reactive oxygen species[J].Annals of the New York Academy of Sciences,2016,1365(1):5-14.
[12]Wilson L G,Bressan R A,Filner P.Light-dependent emission of hydrogen sulfide from plants[J].Physiologia Plantarum,1978,61(2):184-189.
[13]汪伟,张伟,朱丽琴,等.植物硫化氢生理效应及机制研究进展[J].中国农学通报,2013(31):78-82.
[14]Hu L Y,Li Y H,Zheng J L,et al.Hydrogen sulfide prolongs postharvest shelf life of strawberry and plays an antioxidative role in fruits[J].Journal of Agricultural and Food Chemistry,2012,60(35):8684-8693.
[15]Mittler R.Oxidative stress,antioxidants and stress tolerance[J].Trends in Plant Science,2002,7(9):405-410.
[16]Hodges D M,Delong J M,Forney C F,et al.Improving the thiobarbituric acid-reactive-substances assay for estimating lipid peroxidation in plant tissues containing anthocyanin and other interfering compounds[J].Planta,1999,207(4):604-611.
[17]Fuleki T,Francis F J.Quantitative methods for anthocyanins[J].Journal of Food Science.1968,33(1):78-83
[18]Du G,Li M,Ma F,et al.Antioxidant capacity and the relationship with polyphenol and Vitamin C in Actinidia fruits[J].Food Chemistry,2009,113(2):557-562
[19]Thaipong K,Boonprakob U,Crosby K,et al.Comparison of ABTS,DPPH,FRAP,and ORAC assays for estimating antioxidant activity from guava fruit extracts[J].Journal of Food Composition and Analysis,2006,19:669-675.
[20]Peter C,Wootton B,Aisling M,et al.Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP,DPPH,ABTS and Folin-Ciocalteu methods[J].Food Research International,2011,44(1):217-224.