食品科学 ›› 2008, Vol. 29 ›› Issue (3): 283-287.

• 生物工程 • 上一篇    下一篇

乙醇对鲜切西兰花抗氧化酶及叶绿体超微结构的影响

 韩俊华, 周君一, 牛天贵, 陶炜煜, 蔡同一, 李全宏   

  1. 河北科技大学生物科学与工程学院; 河北省体育科学研究所; 中国农业大学食品科学与营养工程学院; 中商流通生产力促进中心; 中国农业大学食品科学与营养工程学院 河北石家庄050018; 河北石家庄050011; 北京100083; 北京100080;
  • 出版日期:2008-03-15 发布日期:2011-08-24

Effects of Ethanol Vapor Treatment on Antioxidant Enzyme and Chloroplast Ultrastructure of Fresh-cut Broccoli Florets

HAN  Jun-Hua, ZHOU  Jun-Yi, NIU  Tian-Gui, TAO  Wei-Yu, CAI  Tong-Yi, LI  Quan-Hong   

  1. 1.College of Biological Science and Engineering, Hebei University of Science and Technology, Shijiazhuang 050018, China; 2.Hebei Sport Science Institute, Shijiazhuang 050011, China; 3.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 4.Distribution Productivity Promotion Center of China Commerce, Beijing 100080, China
  • Online:2008-03-15 Published:2011-08-24

摘要: 乙醇(6ml/kg,5h)处理显著降低了4℃贮藏期间鲜切西兰花失重和叶绿素含量的下降,促进了抗氧化酶SOD、CAT的活性。对鲜切西兰花叶绿体超微结构的研究表明,乙醇对叶绿体外膜及内部基粒片层结构均起到保护作用,减小了贮藏期间叶绿体的破坏程度,显著延缓了叶绿体结构的解体。

关键词: 乙醇, 鲜切西兰花, 抗氧化酶, 超微结构

Abstract: Exposure of 6 ml/kg ethanol vapor to fresh-cut broccoli for 5 h could reduce the weight loss and retard the degradation of chlorophyll significantly at 4 ℃. The chloroplast ultrastructure of the sepal in the fresh-cut broccoli florets was investigated with a transmission electron microscope. The results indicated that the ethanol vapor treatment can well maintain the integrity of chloroplast envelope and grana and stromal thylakoids as well. Ethanol vapor treatment can inhibite the decomposition of chloroplast structure during the storage at 4 ℃, for retarding the yellowing of fresh-cut broccoli florets.

Key words: ethanol, fresh-cut broccoli florets, antioxidant enzyme, ultrastructure