保鲜剂处理对鲜切马铃薯中维生素C稳定性的影响
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- 英文论文题名：Effect of fresh-keeping treatments on stability of vitamin c in fresh-cut potato
- 论文作者：陈妍竹 ; 胡文忠 ; 刘程惠 ; 徐青
- 英文论文作者：Chen Yanzhu ; Hu Wenzhong ; Liu Chenghui ; Xu Qing ; College of Life Science ; Dalian Nationalities University
- 年：2016
- 作者机构：大连民族大学生命科学学院;
- 论文关键词：鲜切马铃薯 ; 抗褐变剂 ; 总Vc含量 ; 抗坏血酸氧化酶 ; 抗坏血酸过氧化物酶
- 英文论文关键词：fresh-cut potato ; anti-browning agents ; vitamin C ; ascorbate oxidase ; aseorbate peroxidase
- 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：1
- 文件大小：51k
- 原文格式：O
- 会议级别：全国
摘要
本实验主要从两种不同保鲜剂(L-半胱氨酸,苯甲酸钠)处理来防止鲜切马铃薯在贮藏过程中Vc流失。贮藏在4℃和18℃条件下,连续5d测定了鲜切马铃薯总Vc含量、抗坏血酸氧化酶(Ascorbate Oxidase,ASO)以及抗坏血酸过氧化物酶(Aseorbate Peroxidase,APX)活性变化。结果表明,4℃及18℃贮藏过程中,在两种保鲜剂处理下,马铃薯总Vc含量变化趋势相同,均为先增加后减少,18℃时,苯甲酸钠更有利于鲜切马铃薯Vc含量的保持,同初始值相比最多增加29%,但在4℃下,L-半胱氨酸更有利于总Vc含量的保持,最多增加57%。同一种保鲜剂处理,在4℃条件下更有利于总Vc含量的保持。且低温条件下,两种保鲜剂均有抑制ASO酶、APX酶活性增加的作用,可防止总Vc流失。综上所述,在4℃下经L-半胱氨酸处理的鲜切马铃薯中维生素C的稳定性最好。
Effect of different fresh-keeping treatments(L-cysteine,sodium benzoate) on loss of Vitamin C in during storage of fresh-cut potato were studied.In this research,storage at 4℃ and 18℃,the dynamic changes of Vitamin C,Ascorbate Oxidase,Aseorbate Peroxidase were measured during 5 days storages.The results showed:Storage at 4℃ and 18℃,under two kinds of fresh-keeping agent processing,the content of total Vc in potato shared the same tendency,first increasing and then decreasing.At 18℃,sodium benzoate in favour of fresh-cut potato Vc content,compared with the initial value increased up to 29%,but at 4℃,L-cysteine isbetter increased up to 57%。After the same fresh-keeping treating,4℃ is good for the stability of total Vc.And at low temperature conditions,two kinds of fresh-keeping agent has inhibitory effect of ASO and APX enzyme activity.It can prevent the Vc lost.In conclusion,after L-cysteine treated and storaged at 4℃,in fresh-cut potato the stability of Vitamin C is best.
Effect of different fresh-keeping treatments(L-cysteine,sodium benzoate) on loss of Vitamin C in during storage of fresh-cut potato were studied.In this research,storage at 4℃ and 18℃,the dynamic changes of Vitamin C,Ascorbate Oxidase,Aseorbate Peroxidase were measured during 5 days storages.The results showed:Storage at 4℃ and 18℃,under two kinds of fresh-keeping agent processing,the content of total Vc in potato shared the same tendency,first increasing and then decreasing.At 18℃,sodium benzoate in favour of fresh-cut potato Vc content,compared with the initial value increased up to 29%,but at 4℃,L-cysteine isbetter increased up to 57%。After the same fresh-keeping treating,4℃ is good for the stability of total Vc.And at low temperature conditions,two kinds of fresh-keeping agent has inhibitory effect of ASO and APX enzyme activity.It can prevent the Vc lost.In conclusion,after L-cysteine treated and storaged at 4℃,in fresh-cut potato the stability of Vitamin C is best.
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