食品科学

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微真空条件对西兰花叶绿素降解与内源抗氧化性的影响

王丽娇,牟其云,李文香,王士奎,张圣杰   

  1. 青岛农业大学食品科学与工程学院,青岛市现代农业质量与安全工程重点实验室,山东 青岛 266109
  • 出版日期:2013-10-25 发布日期:2013-09-28

Effect of Micro-Vacuum Conditions on Broccoli Chlorophyll Degradation and Endogenous Oxidation Resistance

WANG Li-jiao,MU Qi-yun,LI Wen-xiang,WANG Shi-kui,ZHANG Sheng-jie   

  1. Key Laboratory of Modern Agricultural Quality and Safety Engineering of Qingdao, School of Food Science and Engineering,Qingdao Agricultural University, Qingdao 266109, China
  • Online:2013-10-25 Published:2013-09-28

摘要:

为探讨微真空贮藏条件延缓西兰花叶绿素降解的生理机制,以西兰花为材料,在贮藏温度(3.0±0.5)℃、真空压力53.33~66.66kPa的微真空贮藏条件下,对微真空贮藏条件下西兰花叶绿素降解与内源抗氧化酶活性、自由基含量的消长和膜脂过氧化的变化及其相关性进行研究。结果显示:与相同温度条件下的常压贮藏相比,微真空贮藏条件能显著(P<0.05)延缓西兰花叶绿素的降解速率,提高超氧化物歧化酶(SOD)、过氧化物酶(POD)、过氧化氢酶(CAT)活性,降低O2¯•释放速率及H2O2、丙二醛(MDA)含量,延缓细胞膜渗透率的增加;且叶绿素降解速率与SOD、POD、CAT活性以及叶绿素含量与O2¯•释放速率、H2O2、MDA含量及细胞膜透性均呈显著负相关。

关键词: 微真空, 西兰花, 叶绿素, 降解

Abstract:

In order to explore the physiological mechanisms of micro-vacuum storage conditions for delaying chlorophyll
degradation, broccoli was stored at (3.0 ± 0.5) ℃ and vacuum pressure of 53.33 to 66.66 kPa. The changes of chlorophyll
degradation, endogenous antioxidant enzyme activity, free radicals and membrane lipid peroxidation as well as the
relationship between chlorophyll degration and these indicators were studied during the micro-vacuum storage. The results
showed that vacuum pressure could delay the degradation rate of chlorophyll, improve SOD, POD and CAT activities,
reduce the release rate of superoxide anion free radical and H2O2 as well as MDA content, and retard the increase of
membrane permeability significantly (P < 0.05) when compared with atmospheric storage at the same temperature. The
degradation rate of chlorophyll revealed a significantly negative correlation with SOD, POD and CAT activities, chlorophyll
content, superoxide anion free radical release rate, H2O2 and MDA contents, and cell membrane permeability.

Key words: micro-vacuum, broccoli, chlorophyll, degradation