食品科学

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枫香叶分离物抗氧化活性及对枇杷的贮藏保鲜效果

纪雨薇1,刘亚敏1,刘玉民1,*,阎 聪2,刘宏丁1   

  1. 1.西南大学资源环境学院,三峡库区生态环境教育部重点实验室,重庆 400715;
    2.黑龙江省农业科学院浆果研究所,黑龙江 绥化 152204
  • 出版日期:2015-02-25 发布日期:2015-02-16
  • 通讯作者: 刘玉民
  • 基金资助:

    国家自然科学基金面上项目(31170546)

Antioxidant Activity of Extract from Liquidambar formosana Hance Leaves and Its Effect on Preserving the Quality of Loquat Fruits during Refrigerated Storage

JI Yuwei1, LIU Yamin1, LIU Yumin1,*, YAN Cong2, LIU Hongding1   

  1. 1. Key Laboratory of the Three Gorges Reservoir Region’s Eco-environments, Ministry of Education,
    College of Resources and Environment, Southwest University, Chongqing 400715, China;
    2. Berry Institute of Heilongjiang Academy of Agricultural Sciences, Suihua 152204, China
  • Online:2015-02-25 Published:2015-02-16
  • Contact: LIU Yumin

摘要:

:以枫香叶分离物(枫香叶依次经乙醇提取、乙酸乙酯萃取、大孔树脂层析、50%乙醇洗脱后所得产物)为实验材料,分别研究其还原力及对1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基、O2-·、·OH的清除能力和对枇杷的贮藏保鲜效果。用10、30、50 mg/100 mL的枫香叶分离物溶液对枇杷果实进行浸泡处理,6 ℃贮藏,每5 d测定一次枇杷果实的腐烂指数、硬度、可溶性固形物含量、可滴定酸含量、相对电导率、过氧化物酶(POD)活性、苯丙氨酸解氨酶(PAL)活性、木质素含量等果实的品质和生理指标。结果表明:枫香叶分离物具有较高的还原力和DPPH自由基、O2-·、·OH清除率;且枫香叶分离物处理可以有效控制枇杷果实腐烂指数、硬度、细胞膜渗透性及PAL活性和POD活性的升高,延缓可溶性固形物、可滴定酸含量的下降和木质素的积累,对于长期贮藏的枇杷果实具有较好的保鲜作用,其中以10 mg/100 mL枫香叶分离物的实用性较好。

关键词: 枫香叶分离物, 抗氧化活性, 枇杷, 贮藏保鲜

Abstract:

In this study, the antioxidant activity of extract from Liquidambar formosana Hance leaves (LE) obtained
by sequential steps including ethanol extraction, ethyl acetate extraction, macroporous resin chromatography
with aqueous ethanol elution was evaluated by reducing power, and 1,1-diphenyl-2-picrylhydrazyl (DPPH), superoxide
anion and hydroxyl radical scavenging assays. Meanwhile, the effect of the extract on preserving the quality of loquat
fruits was investigated by storing the fruits at 6 ℃ after steeping in 10, 30 or 50 mg/100 mL LE solution. Decay index,
hardness, total soluble solid (TSS) content, titratable acid (TA) content, membrane permeability, peroxydase (POD) activity,
phenylalanine ammonia lyase (PAL) activity and lignin content were determined every 5 days to evaluate the quality and
physiological characteristics of loquat fruits during storage. The results showed that LE had strong radical scavenging
activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH), superoxide anion, hydroxyl free radicals and significant reducing
power, and could inhibit the increases in decay index, hardness, membrane permeability, PAL activities and POD activities,
and slow down the decreases in TSS and TA contents and the accumulation of lignin. In conclusion, LE has bright prospects
in quality preservation of loquat fruits and treatment 1 (10 mg/100 mL) has better practicability.

Key words: extract from Liquidambar formosana Hance leaves, antioxidant activity, loquat, storage

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