高氧气调包装对鲜切莴苣抗氧化活性的影响

doi:10.7506/spkx1002-6630-201108071

食品科学 ›› 2011, Vol. 32 ›› Issue (8): 313-317.doi: 10.7506/spkx1002-6630-201108071

高氧气调包装对鲜切莴苣抗氧化活性的影响

陈学红1,2，秦卫东1，马利华1，郑永华2，王志庆1

1.徐州工程学院食品工程学院 2.南京农业大学食品科技学院

出版日期:2011-04-25 发布日期:2011-04-12

Effect of High Oxygen Modified Atmosphere Packaging on Antioxidant Activities in Fresh-cut Lettuce

CHEN Xue-hong1,2，QIN Wei-dong1，MA Li-hua1，ZHENG Yong-hua2，WANG Zhi-qing1

1. College of Food Engineering, Xuzhou Institute of Technology, Xuzhou 221008, China； 2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Online:2011-04-25 Published:2011-04-12

摘要/Abstract

摘要： 研究60% O2＋20% CO2＋20% N2和100% O2高氧气调包装的鲜切莴苣在4℃贮藏14d期间抗氧化能力的变化，以空气包装的鲜切莴苣为对照。结果表明：高氧气调包装对鲜切莴苣的抗氧化活性有明显影响，60% O2＋20% CO2＋20% N2和100% O2高氧气调包装抑制了VC及其对DPPH自由基清除率的下降，促进类胡萝卜素及其对DPPH自由基清除率的下降，促进了多酚及其对DPPH自由基清除率的上升，从而抑制了鲜切莴苣抗氧化活性的下降。统计分析表明，VC与DPPH自由基清除能力间呈显著的线性正相关关系，相关系数为0.8745，说明高氧气调包装抑制鲜切莴苣抗氧化活性的下降与其抑制VC含量的下降有关。

关键词: 鲜切莴苣, 高氧气调包装, 维生素C, 类胡萝卜素, 总酚, 抗氧化活性

Abstract: The effect of high oxygen modified atmosphere packaging on antioxidant activities in fresh-cut lettuce during storage was investigated in this paper. Lettuce slices were packaged in atmospheres with different oxygen contents, i.e., 60% O2+20% CO2+20% N2, 100% O2, or air as control, and stored at 4 ℃ for 14 days. The contents of vitamin C, polyphenols and carotenoids in fresh-cut lettuce and the abilities of these compound and lettuce juice to scavenge DPPH radicals were determined during storage. The results showed that antioxidant enzyme activities in fresh-cut lettuce were affected remarkably by high oxygen modified atmosphere packaging. High oxygen modified atmosphere packaging alleviated the decreases of vitamin C and β-carotenoids contents, and their DPPH scavenging capacities, and increased the content of total polyphenols and its DPPH free radical scavenging capacity. Statistical analysis showed a positive linear relationship between vitamin C content and antioxidant activity with a correlation coefficient of 0.8745. Therefore, high oxygen treatment alleviated the decrease of total antioxidant activity in fresh-cut lettuce, and this may be attributed to inhibiting the decrease of vitamin C.

Key words: fresh-cut lettuce, high oxygen modified atmosphere packaging, vitamin C, carotenoids, total polyphenols, antioxidant activity

中图分类号:

S379.2

陈学红，秦卫东，马利华，郑永华，王志庆. 高氧气调包装对鲜切莴苣抗氧化活性的影响[J]. 食品科学, 2011, 32(8): 313-317.

CHEN Xue-hong，QIN Wei-dong，MA Li-hua，ZHENG Yong-hua，WANG Zhi-qing. Effect of High Oxygen Modified Atmosphere Packaging on Antioxidant Activities in Fresh-cut Lettuce[J]. FOOD SCIENCE, 2011, 32(8): 313-317.

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高氧气调包装对鲜切莴苣抗氧化活性的影响

Effect of High Oxygen Modified Atmosphere Packaging on Antioxidant Activities in Fresh-cut Lettuce

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