食品科学 ›› 2014, Vol. 35 ›› Issue (2): 292-296.doi: 10.7506/spkx1002-6630-201402057

• 包装贮运 • 上一篇    下一篇

柠檬酸处理鲜切猕猴桃在贮藏过程中抗氧化活性的变化

刘程惠,刘易伟,胡文忠*,姜爱丽,郭雯倩   

  1. 大连民族学院生命科学学院,辽宁 大连 116600
  • 收稿日期:2013-05-06 修回日期:2013-12-17 出版日期:2014-01-25 发布日期:2014-02-19
  • 通讯作者: 胡文忠 E-mail:hwz@dlnu.edu.cn
  • 基金资助:

    “十二五”国家科技支撑计划项目(2012BAD38B05);国家自然科学基金面上项目(30972038);
    中央高校基本科研业务费专项(DC12010302)

Changes in Antioxidant Properties and Antioxidant Compounds of Fresh-Cut Kiwifruit Treated with Citric Acid during Storage

LIU Cheng-hui, LIU Yi-wei, HU Wen-zhong*, JIANG Ai-li, GUO Wen-qian   

  1. College of Life Science, Dalian Nationalities University, Dalian 116600, China
  • Received:2013-05-06 Revised:2013-12-17 Online:2014-01-25 Published:2014-02-19
  • Contact: Wen-Zhong Hu E-mail:hwz@dlnu.edu.cn

摘要:

研究0.1、0.2、0.3 g/100 mL柠檬酸处理的鲜切猕猴桃在10 ℃贮藏10 d内抗氧化活性的变化。结果表明:鲜 切猕猴桃在贮藏期间抗氧化能力呈现下降的趋势,前期变化缓慢,后期下降趋势明显;同时,通过样品抗氧化能力 指标的测定可知,经过柠檬酸处理的鲜切猕猴桃抗氧化能力变化比未经过处理的鲜切猕猴桃抗氧化能力变化缓慢, 说明柠檬酸处理在贮藏过程中能更好的维持鲜切猕猴桃的抗氧化活性。

关键词: 鲜切猕猴桃, 柠檬酸, 抗氧化活性

Abstract:

The objective of this study was to investigate the changes in antioxidant activity and bioactive compounds in
fresh-cut kiwifruit slices treated with 0.1, 0.2 or 0.3 g/100 mL citric acid in water during 10 days of storage at 10 ℃. Results
showed that during the storage period, antioxidant capacity of fresh-cut kiwi fruit displayed a declining trend, slowly initially
and then rapidly. At the same time, citric acid-treated kiwifruit slices exhibited a slow change in antioxidant properties than
untreated samples. This study suggests that the antioxidant activity of fresh-cut kiwifruit can be well maintained during
storage by citric acid pretreatment.

Key words: fresh-cut kiwi fruit, citric acid, antioxidant activity

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