食品科学 ›› 2011, Vol. 32 ›› Issue (20): 296-299.doi: 10.7506/spkx1002-6630-201120062

• 包装贮运 • 上一篇    下一篇

不同相对湿度对板栗“石灰化”及活性氧代谢的影响

顾采琴1,张颖豪2,张 倩2,朱冬雪1,郑志茂1,邱浩纯1   

  1. 1. 广州大学化学化工学院
    2. 贵州大学生命科学学院
  • 出版日期:2011-10-25 发布日期:2011-10-12
  • 基金资助:
    国家自然科学基金面上项目(30871760)

Effect of Different Levels of Relative Humidity on Calcification and Reactive Oxygen Metabolism of Chinese Chestnuts

GU Cai-qin1,ZHANG Ying-hao2,ZHANG Qian2,ZHU Dong-xue1,ZHENG Zhi-mao1,QIU Hao-chun1   

  1. (1. College of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China; 2. College of Life Science, Guizhou University, Guiyang 550025, China )
  • Online:2011-10-25 Published:2011-10-12

摘要: 以新鲜板栗为试材,研究在不同相对湿度(50%、70%、90%)条件下进行常温(25℃)贮藏过程中,板栗的水分含量、“石灰化”指数、超氧阴离子自由基(O2- ·)产生速率、过氧化氢(H2O2)含量、超氧化物歧化酶(super oxidase dimutase,SOD)和过氧化氢酶(catalase,CAT)活性及膜脂过氧化产物丙二醛(malondialdehyde,MDA)含量的变化,以探讨不同相对湿度对板栗“石灰化”及活性氧代谢的影响。结果表明:在高湿(90%)条件下贮藏的板栗水分含量的减少和“石灰化”指数均受到显著抑制,O2- ·生成速率、H2O2含量和MDA含量均极显著低于在低湿(50%)条件贮藏的板栗,而SOD活性、CAT活性则极显著高于在低湿条件下贮藏的板栗。表明板栗采后贮藏在高湿环境中能有效控制“石灰化”发生,维持较高活性氧清除能力,使板栗过氧化作用较低。

关键词: 相对湿度, 板栗, “石灰化”, 活性氧代谢

Abstract: In order to understand the effects of relative humidity on calcification and reactive oxygen species metabolism of Chinese chestnuts, the changes of moisture, calcification index, superoxide anion free radical (O2- ·) production rate, H2O2 content, SOD and CAT activities, and the content of MDA (malondialdehyde) of Chinese chestnut stored under different levels of relative humidity such as 50%, 70% and 90% and room temperature (25 ℃) were determined. The results showed water loss and calcification index of Chinese chestnuts stored under high relative humidity (90%) were significantly decreased. Meanwhile, O2- · production rate, H2O2 and MDA content were significantly lower, while SOD and CAT activities of chestnuts were significantly higher as compared with Chinese chestnuts stored under low relative humidity (50%). These findings reveal that high relative humidity (90%) efficiently inhibits the occurrence of calcification, maintains higher reactive oxygen species scavenging activity and decrease lipid peroxidation in Chinese chestnuts during postharvest storage.

Key words: relative humidity, chestnut, calcification, reactive oxygen species

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