水杨酸和H2O2处理对鲜切青花菜抗氧化特性的影响

doi:10.7506/spkx1002-6630-201502050

食品科学

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水杨酸和H2O2处理对鲜切青花菜抗氧化特性的影响

陈双颖1，赵习姮2，刘洪竹1，李进才1,*

1.天津大学化工学院，天津 300072；2.天津大学环境科学与工程学院，天津 300072

出版日期:2015-01-25 发布日期:2015-01-16
通讯作者: 李进才

Effect of Salicylic Acid and H2O2 Treatments on Antioxidative Properties of Fresh-Cut Broccoli Florets

CHEN Shuangying1, ZHAO Xiheng2, LIU Hongzhu1, LI Jincai1,*

1. School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China;
2. School of Environmental Science and Engineering, Tianjin University, Tianjin 300072, China

Online:2015-01-25 Published:2015-01-16
Contact: LI Jincai

摘要/Abstract

摘要：

为研究外源水杨酸（salicylic acid，SA）和过氧化氢（H2O2）对鲜切青花菜的保鲜作用，用0.5 mmol/L SA和0.15 mmol/L H2O2分别浸泡处理10 min和5 min后，于20 ℃贮藏4 d期间测定抗氧化酶活性、活性氧水平、抗氧化物质含量和衰老生理指标等变化。结果发现，SA和H2O2处理可以有效保持鲜切青花菜感官品质；与贮藏期间的对照蒸馏水处理相比，SA处理的超氧化物歧化酶（SOD）、抗坏血酸过氧化物酶（APX）和过氧化物酶（POD）活性较大，过氧化氢酶（CAT）活性较小，超氧阴离子自由基（O2¯·）生成速率较小，H2O2含量较高，抗坏血酸（AsA）和类胡萝卜素（Car）含量较高，丙二醛（MDA）含量较低，叶绿素（Chl）和蛋白质（Pro）含量较高；H2O2处理的SOD、APX、POD和CTA活性较大，O2¯·生成速率和H2O2含量较低，AsA和Car含量较高，MDA含量较低，Chl和Pro含量较高；SA处理对这些抗氧化特性各指标的影响大于H2O2处理。结果表明，外源SA和H2O2处理可以有效延缓鲜切青花菜衰老和保持感官品质，作用机制与诱导改善抗氧化酶活性，减轻活性氧生物氧化有关；SA处理可抑制贮藏前期CAT活性，提高内源H2O2水平，0.5 mmol/L SA的保鲜效果好于0.15 mmol/L H2O2。

关键词: 鲜切青花菜, 水杨酸, H2O2, 抗氧化特性

Abstract:

The preservative effect of salicylic acid (SA) and hydrogen peroxide (H2O2) treatments on fresh-cut broccoli
was investigated. Fresh-cut broccoli was dipped in 0.5 mmol/L SA and 0.15 mmol/L H2O2 for 10 and 5 min, respectively.
Antioxidative enzyme activities, reactive oxygen species level, antioxidative substance content and senescence physiological
indicators during 4 days of storage at 20 ℃ were measured. Both treatments could effectively maintain the sensory quality
of fresh-cut broccoli florets. Compared with the control group during the storage period, fresh-cut broccoli florets treated
with SA had higher activities of superoxide dismutase (SOD), ascorbate peroxidase (APX) and peroxidase (POD), and lower
catalase (CAT) activity. Besides, the generation rate of superoxide anion free racial (O2-·) was smaller, and the content of
H2O2 was higher. The contents of ascorbic acid (AsA), carotenoid (Car) chlorophyll (Chl) and protein (Pro) were higher, and
malondialdehyde (MDA) was less abundant. Likewise, fresh-cut broccoli florets treated with H2O2 presented higher activities
of SOD, APX, POD and CAT. The generation rate of O2-· and H2O2 content were lower. An increase in the contents of
AsA, Car, Chl and Pro and a reduction in MDA content were observed in response to H2O2 treatment. Further comparison
demonstrated that SA treatment had a larger effect on these antioxidative indicators than H2O2 treatment. The results also
showed that the mechanism for inhibiting senescence and effectively maintaining the sensory quality of fresh-cut broccoli by
SA and H2O2 treatments was associated with improving antioxidative enzyme activities and alleviating biological oxidation
of reactive oxygen species. Therefore, SA treatment can inhibit the activity of CAT and improve the level of endogenous
H2O2 during the early stage of storage, and the preservative effect of 0.5 mmol/L SA is better than that of 0.15 mmol/L H2O2.

Key words: fresh-cut broccoli, salicylic acid, hydrogen peroxide (H2O2), antioxidative properties

中图分类号:

TS255.3

陈双颖1，赵习姮2，刘洪竹1，李进才1,*. 水杨酸和H2O2处理对鲜切青花菜抗氧化特性的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201502050.

CHEN Shuangying1, ZHAO Xiheng2, LIU Hongzhu1, LI Jincai1,*. Effect of Salicylic Acid and H2O2 Treatments on Antioxidative Properties of Fresh-Cut Broccoli Florets[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201502050.

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水杨酸和H2O2处理对鲜切青花菜抗氧化特性的影响

Effect of Salicylic Acid and H2O2 Treatments on Antioxidative Properties of Fresh-Cut Broccoli Florets

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