ε-聚赖氨酸和L-抗坏血酸处理对鲜切菠菜品质的影响

doi:10.7506/spkx1002-6630-20181225-299

食品科学 ›› 2019, Vol. 40 ›› Issue (17): 277-283.doi: 10.7506/spkx1002-6630-20181225-299

ε-聚赖氨酸和L-抗坏血酸处理对鲜切菠菜品质的影响

郁杰，谢晶

（1.上海海洋大学食品学院，上海 201306；2.上海冷链装备性能与节能评价专业技术服务平台，上海 201306；3.农业农村部冷库及制冷设备质量监督检验测试中心（上海），上海 201306；4.食品科学与工程国家级实验教学示范中心（上海海洋大学），上海 201306）

出版日期:2019-09-15 发布日期:2019-09-23
基金资助:
上海市科技兴农推广项目（沪农科推字（2018）第1-2号）；上海市科委公共服务平台建设项目（17DZ2293400）；上海市绿叶菜产业体系建设项目

Effects of ε-Polylysine and L-Ascorbic Acid on the Quality of Fresh-Cut Spinach

YU Jie, XIE Jing

(1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. Shanghai Professional Technology Service Platform for Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; 3. Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China; 4. National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China)

Online:2019-09-15 Published:2019-09-23

摘要/Abstract

摘要： 为探究ε-聚赖氨酸和L-抗坏血酸处理对鲜切菠菜保鲜效果的影响，根据货架期结果，在不同质量浓度梯度和组合的ε-聚赖氨酸和L-抗坏血酸处理组中（共16?组）筛选得到3?组保鲜液，分别为B组（0.05?g/L ε-聚赖氨酸溶液）、E组（10?g/L L-抗坏血酸溶液）、K组（0.05?g/L ε-聚赖氨酸＋10?g/L L-抗坏血酸溶液）。而后通过抑菌圈实验结合理化指标、抗氧化酶活性，研究不同保鲜液对鲜切菠菜品质的影响。结果表明：抑菌效果为K组＞B组＞E组；调控活性氧代谢效果为K组＞E组＞B组。0.05?g/L?ε-聚赖氨酸和10?g/L?L-抗坏血酸溶液联合应用于鲜切菠菜具有协同增效的作用，可延长货架期至12?d，0.05?g/L?ε-聚赖氨酸通过抑菌从而延长鲜切菠菜货架期至11?d；10?g/L L-抗坏血酸溶液主要通过改善鲜切菠菜活性氧代谢从而延长鲜切菠菜的货架期至10?d。

关键词: 鲜切菠菜, ε-聚赖氨酸, L-抗坏血酸, 抑菌效果, 活性氧代谢

Abstract: In order to investigate the effects of ε-polylysine and L-ascorbic acid treatments in preserving the quality of fresh-cut spinach, 16 treatment groups were designed with none, and ε-polylysine and/or L-ascorbic acid at different concentrations. Out of these, groups B (0.05 g/L ε-polysine), E (10 g/L L-ascorbic acid) and K (0.05 g/L ε-polylysine + 10 g/L L-ascorbic acid) were selected for their longer shelf life. The antimicrobial effects of the three treatments on the bacteria present on fresh-cut spinach were evaluated as well as their effects on the antioxidant enzyme activities and physicochemical quality of fresh-cut spinach. The results showed that antibacterial effects of the treatments were in the decreasing order of group K > group B > group E while their effects in regulating reactive oxygen metabolism were in the decreasing order of group K > group E > group B. In conclusion, the combined treatment had a synergistic effect and extended the shelf life of fresh-cut spinach up to 12 days, while 0.05 g/L ε-polylysine treatment prolonged the shelf life to 11 days through its antibacterial effect and 10 g/L L-ascorbic acid prolonged the shelf life to 10 days by improving active oxygen metabolism.

Key words: fresh-cut spinach, ε-polylysine, L-ascorbic acid, antibacterial effect, reactive oxygen metabolism

中图分类号:

TS255.36

郁杰，谢晶. ε-聚赖氨酸和L-抗坏血酸处理对鲜切菠菜品质的影响[J]. 食品科学, 2019, 40(17): 277-283.

YU Jie, XIE Jing. Effects of ε-Polylysine and L-Ascorbic Acid on the Quality of Fresh-Cut Spinach[J]. FOOD SCIENCE, 2019, 40(17): 277-283.

[1]	李虹娇，黄梓聪，吴希阳，丁郁，唐书泽. 1 株宽宿主谱的阪崎肠杆菌噬菌体生物特性分析及其在乳制品中的应用[J]. 食品科学, 2021, 42(6): 164-170.
[2]	黄鸿晖，顾里娟，李美琳，郑永华，金鹏. 褪黑素处理对草莓品质与活性氧代谢的影响[J]. 食品科学, 2021, 42(15): 187-193.
[3]	吕静祎，丁思杨，张俊虎，徐冬乐，孙明宇，张潆支，葛永红，励建荣. ‘金冠’和‘富士’苹果采后活性氧相关代谢差异比较[J]. 食品科学, 2021, 42(15): 194-199.
[4]	刘志恬，董玉鹏，李永才，毕阳，李宝军，景春苑. ε-聚赖氨酸对梨果实黑斑病菌Alternaria alternata的抑制作用及其机理[J]. 食品科学, 2021, 42(11): 213-220.
[5]	石玲，李丽花，张瑞杰，李亚玲，李玲，张昱，廖海慧，朱璇. 24-表油菜素内酯调控活性氧代谢增强杏果实采后抗病性[J]. 食品科学, 2020, 41(9): 126-132.
[6]	李亚玲，崔宽波，石玲，祝兆帅，李玲，刘严，朱璇. 近冰温贮藏对杏果实冷害及活性氧代谢的影响[J]. 食品科学, 2020, 41(7): 177-183.
[7]	刘树昕，吴爱娟，甄妮，孙洁，黄苓，曾志丹，曾小群，潘道东. 广谱抑菌乳酸菌的筛选及其细菌素相关基因分析[J]. 食品科学, 2020, 41(6): 101-107.
[8]	汪慧，吴旻，赵瑜婕，顾小炼，张鑫利，常超，伍金娥. 载锌与ε-聚赖氨酸抗菌膜的制备及其抗菌、物理性能研究[J]. 食品科学, 2020, 41(5): 223-229.
[9]	宁亚维，苏丹，付浴男，韩盼盼，王志新，贾英民. 抗菌肽brevilaterin与ε-聚赖氨酸对金黄色葡萄球菌的协同抑菌机理[J]. 食品科学, 2020, 41(5): 15-22.
[10]	袁芳，邱诗铭，李丽,. 不同保鲜剂复合处理对鲜切芒果活性氧代谢、细胞膜透性和褐变的影响[J]. 食品科学, 2020, 41(3): 218-223.
[11]	蓝蔚青，张楠楠，陈梦玲，谢晶. ε-聚赖氨酸对腐生葡萄球菌细胞结构与能量代谢的影响[J]. 食品科学, 2020, 41(23): 56-62.
[12]	林静颖，李辉，袁芳，林育钊，林河通. 1-甲基环丙烯处理对采后‘油㮈’果实呼吸速率和活性氧代谢的影响[J]. 食品科学, 2020, 41(23): 205-211.
[13]	肖媛，潘兆平，尹春晓，苏瑾，胡筱，朱向荣，单杨，付复华. ε-聚赖氨酸对柑橘酸腐菌的抑菌活性及作用机制[J]. 食品科学, 2020, 41(19): 221-229.
[14]	侯温甫，岳琪琪，韩千慧，王宏勋，周敏，闵婷，潘思轶. ε-聚赖氨酸对草鱼鱼肉优势腐败菌的抑制作用及其冷藏期间微生物多样性的影响[J]. 食品科学, 2020, 41(17): 223-230.
[15]	席志文，黄林娜，翟一畅，惠丰立. ARTP-DES连续诱变选育高产ε-聚赖氨酸突变株[J]. 食品科学, 2020, 41(14): 131-137.

ε-聚赖氨酸和L-抗坏血酸处理对鲜切菠菜品质的影响

Effects of ε-Polylysine and L-Ascorbic Acid on the Quality of Fresh-Cut Spinach

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价