贮藏温度对鲜切胡萝卜品质及总酚和γ-氨基丁酸含量的影响
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摘要
研究了不同贮藏温度对鲜切胡萝卜品质及总酚、γ-氨基丁酸(γ-aminobutyric acid,GABA)含量的影响。将新鲜胡萝卜切丝后置于4、10℃和20℃下分别贮藏6、4、2 d。结果表明:在贮藏期间鲜切胡萝卜菌落总数、质量损失率、白度升高,而总胡萝卜素和抗坏血酸含量下降;与10、20℃相比,4℃低温贮藏能明显抑制鲜切胡萝卜菌落总数、质量损失率、白度的增加及总胡萝卜素、抗坏血酸含量的下降;鲜切胡萝卜在贮藏期间总酚、GABA含量及1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力增加,而苯丙氨酸解氨酶(L-phenylalanine ammonialyase,PAL)和谷氨酸脱羧酶(glutamate decarboxylase,GAD)活力则先上升后下降;与4℃和10℃相比,20℃条件下鲜切胡萝卜中总酚和GABA积累最多,DPPH自由基清除能力及PAL、GAD活力也最高。这些结果表明,传统的低温贮藏有利于保持鲜切胡萝卜的品质,而较高温度短期贮藏既能保证鲜切胡萝卜的品质和安全性,同时可促进酚类物质和GABA的合成积累,提高抗氧化活性和营养价值。
The effects of different storage temperatures on the quality and total phenolic and γ-aminobutyric acid(GABA)content of fresh-cut carrot were investigated. Fresh-cut carrots were cut into shreds and stored at 4, 10 and 20 ℃ for 6, 4 and 2 days, respectively. The results indicated that total bacterial count, mass loss rate and whiteness of fresh-cut carrot increased while total carotene and ascorbic acid content decreased during storage. Compared with storage at 10 and 20 ℃,low temperature storage at 4 ℃ significantly inhibited the increase of total bacterial count, mass loss rate and whiteness and the decrease of β-carotene and ascorbic acid contents. Moreover, total phenolic and GABA content as well as 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activity increased steadily during storage, while L-phenylalanine ammonialyase(PAL) and glutamate decarboxylase(GAD) activity increased first and then decreased. Total phenolic and GABA content,DPPH radical scavenging capacity, and PAL and GAD activity were significantly higher when stored at 20 ℃ than at 4 and 10 ℃. These results indicated that conventional low temperature storage could maintain the quality of fresh-cut carrot,whereas storage at a higher temperature for a shorter period could promote the synthesis and accumulation of phenolic compounds and GABA while ensuring the quality and safety of fresh-cut carrot, thus enhancing the antioxidant activity and improving the nutritional value of fresh-cut carrot.
The effects of different storage temperatures on the quality and total phenolic and γ-aminobutyric acid(GABA)content of fresh-cut carrot were investigated. Fresh-cut carrots were cut into shreds and stored at 4, 10 and 20 ℃ for 6, 4 and 2 days, respectively. The results indicated that total bacterial count, mass loss rate and whiteness of fresh-cut carrot increased while total carotene and ascorbic acid content decreased during storage. Compared with storage at 10 and 20 ℃,low temperature storage at 4 ℃ significantly inhibited the increase of total bacterial count, mass loss rate and whiteness and the decrease of β-carotene and ascorbic acid contents. Moreover, total phenolic and GABA content as well as 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activity increased steadily during storage, while L-phenylalanine ammonialyase(PAL) and glutamate decarboxylase(GAD) activity increased first and then decreased. Total phenolic and GABA content,DPPH radical scavenging capacity, and PAL and GAD activity were significantly higher when stored at 20 ℃ than at 4 and 10 ℃. These results indicated that conventional low temperature storage could maintain the quality of fresh-cut carrot,whereas storage at a higher temperature for a shorter period could promote the synthesis and accumulation of phenolic compounds and GABA while ensuring the quality and safety of fresh-cut carrot, thus enhancing the antioxidant activity and improving the nutritional value of fresh-cut carrot.
引文
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[4]马杰,胡文忠,毕阳,等.鲜切果蔬苯丙烷代谢的研究进展[J].食品工业科技,2012,33(15):391-393.DOI:10.13386/j.issn1002-0306.2012.15.069.
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[6]韩聪,李晓安,高梵,等.贮藏温度对鲜切香菜营养成分和抗氧化活性的影响[J].食品安全质量检测学报,2015,6(7):2496-2501.
[7]任丽芳,李军.贮藏温度对鲜切胡萝卜品质的影响[J].食品科技,2014,39(5):30-33.
[8]马跃,胡文忠,程双,等.鲜切胡萝卜的生理生化及品质变化的研究[J].食品工业科技,2009,30(12):352-355.DOI:10.13386/j.issn1002-0306.2009.12.067.
[9]鲍会梅.鲜切萝卜在贮藏过程中生理变化的研究[J].食品研究与开发,2016,37(21):195-198.DOI:10.3969/j.issn.1005-6521.2016.21.045.
[10]范姝含,王艳颖,刘鸿靖,等.鲜切萝卜在贮藏过程中营养成分变化的研究[J].现代园艺,2013(1):11-12;80.DOI:10.3969/j.issn.1006-4958.2013.01.006.
[11]田小磊,吴晓岚,张蜀秋,等.γ-氨基丁酸在高等植物逆境反应中的作用[J].生命科学,2002,14(4):215-219.DOI:10.3969/j.issn.1004-0374.2002.04.007.
[12]KHWANCHAI P,CHINPRAHAST N,PICHYANGKURA R,et al.Gamma-aminobutyric acid and glutamic acid contents,and the GADactivity in germinated brown rice(Oryza sativa L.):effect of rice cultivars[J].Food Science and Biotechnology,2014,23(2):373-379.DOI:10.1007/s10068-014-0052-1.
[13]LIAO Jieren,WU Xiayuan,XING Zhiqiang,et al.γ-Ainobutyric acid(GABA)accumulation in tea(Camellia sinensis L.)through the GABA shunt and polyamine degradation pathways under anoxia[J].Journal of Agricultural and Food Chemistry,2017,65(14):3013-3018.DOI:10.1021/acs.jafc.7b00304.
[14]王春燕,李敬蕊,夏庆平,等.外源γ-氨基丁酸(GABA)对低氧胁迫下甜瓜幼苗根系GABA代谢及氨基酸含量的影响[J].应用生态学报,2014,25(7):2011-2018.DOI:10.13287/j.1001-9332.2014.0131.
[15]欧燕,胡云峰,郭宽,等.切分胡萝卜生理变化的研究[J].中国农学通报,2005,21(11):71-73;77.
[16]许辉,田福利,潘国卿,等.胡萝卜汁中胡萝卜素的快速测定[J].食品工业科技,1998(1):196-198.DOI:10.13386/j.issn1002-0236.1998.01.035.
[17]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,2007:142-144.
[18]SLINKARD K,SINGLETON V L.Total phenol analysis:automation and comparison with manual methods[J].American Journal of Enology and Viticulture,1977,28:49-55.DOI:10.1002/star.197803011107.
[19]SOENGAS P,CARTEA M E,FRANCISCO M,et al.New insights into antioxidant activity of Brassica crops[J].Food Chemistry,2012,134(2):725-733.DOI:10.1016/j.foodchem.2012.02.169.
[20]赵大伟,普晓英,曾亚文,等.大麦籽粒γ-氨基丁酸含量的测定分析[J].麦类作物学报,2009,29(1):69-72.DOI:10.7606/j.issn.1009-1041.2009.01.013.
[21]杨胜远,陆兆新,吕凤霞,等.谷氨酸脱羧酶活力测定中GABA比色定量方法研究[J].食品科学,2006,27(7):205-209.DOI:10.3321/j.issn:1002-6630.2006.07.047.
[22]NGUYEN-THE C,CARLIN F.The microbiology of minimally processed fresh fruits and vegetables[J].Critical Reviews in Food Science and Nutrition,1994,34(4):371-401.DOI:10.1080/10408399409527668.
[23]LEE J Y,PARK H J,LEE C Y,et al.Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents[J].LWT-Food Science and Technology,2003,36(3):323-329.DOI:10.1016/S0023-6438(03)00014-8.
[24]LI P Y,BARTH M.Impact of edible coatings on nutritional and physiological changes in lightly-processed carrots[J].Postharvest Biology and Technology,1998,14(1):51-60.DOI:10.1016/S0925-5214(98)00020-9.
[25]李宁,郁志芳,张艳芳,等.鲜切果蔬脱色和褐变的最新研究进展[J].中国畜产与食品,1999,6(2):83-84.
[26]BOUN H R,HUXSOLL C C.Control of minimally processed carrot(Daucus carotova)surface discoloration caused by abrasion peeling[J].Journal of Food Science,1991,56(2):416-422.DOI:10.1111/j.1365-2621.1991.tb05293.x.
[27]徐志然.外源γ-氨基丁酸对Ca(NO3)2胁迫下甜瓜幼苗多胺和内源γ-氨基丁酸代谢的影响[D].杨凌:西北农林科技大学,2015:4-5.
[28]李超,冯志宏,陈会燕,等.鲜切果蔬保鲜技术的研究进展[J].保鲜与加工,2010,10(1):3-6.DOI:10.3969/j.issn.1009-6221.2010.01.003.
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[30]田欣,陈斌,王勇,等.不同温度和薄膜包装对鲜切胡萝卜货架期品质变化的影响[J].食品工业科技,2007(7):184-185.DOI:10.13386/j.issn1002-0306.2007.07.053.
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[32]刘战丽,张龙,王相友,等.温度对鲜切马铃薯生理和品质的影响[J].食品科技,2012,37(8):48-51.DOI:10.13684/j.cnki.spkj.2012.08.039.
[33]王慧倩,郑聪,王华东,等.乙醇熏蒸处理对鲜切西兰花活性成分和抗氧化活性的影响[J].食品科学,2014,35(16):250-254.DOI:10.7506/spkx1002-6630-201416048.
[34]李静,季悦,李美琳,等.切割方式对鲜切莴苣品质及抗氧化活性的影响[J].食品科学,2018,39(3):268-273.DOI:10.7506/spkx1002-6630-201803040.
[35]高梵,李晓安,韩聪,等.不同切割损伤强度对红心萝卜抗氧化活性的影响[J].食品安全质量检测学报,2015,6(7):2489-2495.
[36]李晓安,韩聪,高梵,等.茉莉酸甲酯预处理对鲜切火龙果品质和抗氧化活性的影响[J].食品安全质量检测学报,2015,6(7):2502-2508.
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