紫外照射处理对蒜薹品质与活性氧代谢影响的多变量解析

doi:10.7506/spkx1002-6630-201414043

食品科学

紫外照射处理对蒜薹品质与活性氧代谢影响的多变量解析

王友升1，蔡琦玮1，谷祖臣1，李兵霞1，杨宏伟1，陈小燕1，李丽萍1，王贵禧2,*

1.北京工商大学食品学院，北京市食品添加剂工程技术研究中心，食品质量与安全北京实验室，北京 100048；
2.中国林业科学院林业研究所，国家林业局林木培育实验室，北京 100091

出版日期:2014-07-25 发布日期:2014-08-26
通讯作者: 王贵禧
基金资助:
“十二五”国家科技支撑计划项目（2011BAD24B03）

Multivariate Statistical Analysis of the Effect of UV Treatment on Quality and Reactive Oxygen Metabolism of Garlic Sprouts

WANG You-sheng1, CAI Qi-wei1, GU Zu-chen1, LI Bing-xia1, YANG Hong-wei1, CHEN Xiao-yan1, LI Li-ping1, WANG Gui-xi2,*

1. Beijing Engineering and Technology Research Center of Food Additives, Beijing Laboratory for Food Quality and Safety,
School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China;
2. State Forestry Administration Key Laboratory of Tree Breeding and Cultivation, Research Institute of Forestry,
Chinese Academy of Forestry, Beijing 100091, China

Online:2014-07-25 Published:2014-08-26
Contact: WANG Gui-xi

摘要/Abstract

摘要：

运用多变量分析方法探讨紫外照射处理对蒜薹品质与活性氧代谢的影响。采后常温贮藏过程中，蒜薹的呼
吸强度上升，光泽降低、颜色泛黄，导致蒜薹的品质降低，紫外照射处理加速了蒜薹劣变过程，其中处理15 min的
效果最显著。主成分分析发现，a*、b*是影响紫外照射处理对蒜薹劣变作用的主要品质指标，过氧化氢（H2O2）含
量、超氧化物歧化酶（SOD）活性、丙二醛（MDA）含量、多酚氧化酶（PPO）活性、总酚、花青素、谷胱甘肽
（GSH）含量是主要决定指标。相关性分析、偏最小二乘分析和通径分析的结果都表明：H2O2含量与SOD活性呈显
著正相关，与总酚含量呈显著负相关；可食率与DPPH自由基清除能力呈显著正相关，与GSH、MDA和花青素含量
呈显著负相关。

关键词: 蒜薹, 紫外照射处理, 品质, 活性氧代谢

Abstract:

The effect of UV treatment on quality and reactive oxygen metabolism of garlic sprouts was explored in this
study by multivariate analysis. During postharvest storage, the respiration rate of garlic sprouts increased, the color remained
yellow, and its quality decreased. The UV treatment accelerated the deterioration process, especially when it was treated with
15 min. The results of principal component analysis (PCA) indicated that a* and b* were the main quality indicators for the
deterioration of garlic sprouts. Meanwhile, H2O2, SOD, MDA, PPO, GSH, total phenolics and anthocyanin were the critical
determinant indicators. The results of correlation analysis, path coefficient analysis and partial least squares regression (PLSR)
showed that H2O2 was strongly correlated with total phenolics in a negative manner and closely related to SOD in a positive
manner. In addition, edible rate had a significantly positive relationship with DPPH radical scavenging ability and was
significantly negatively correlated with GSH, MDA and anthocyanin content.

Key words: garlic sprouts, UV treatment, vegetable quality, reactive oxygen metabolism

中图分类号:

TS255.1

王友升1，蔡琦玮1，谷祖臣1，李兵霞1，杨宏伟1，陈小燕1，李丽萍1，王贵禧2,*. 紫外照射处理对蒜薹品质与活性氧代谢影响的多变量解析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201414043.

WANG You-sheng1, CAI Qi-wei1, GU Zu-chen1, LI Bing-xia1, YANG Hong-wei1, CHEN Xiao-yan1, LI Li-ping1, WANG Gui-xi2,*. Multivariate Statistical Analysis of the Effect of UV Treatment on Quality and Reactive Oxygen Metabolism of Garlic Sprouts[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201414043.

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紫外照射处理对蒜薹品质与活性氧代谢影响的多变量解析

Multivariate Statistical Analysis of the Effect of UV Treatment on Quality and Reactive Oxygen Metabolism of Garlic Sprouts

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