氯化钙处理对鲜切莴苣品质及γ-氨基丁酸代谢的影响

doi:10.7506/spkx1002-6630-20210822-288

食品科学 ›› 2022, Vol. 43 ›› Issue (7): 174-181.doi: 10.7506/spkx1002-6630-20210822-288

氯化钙处理对鲜切莴苣品质及γ-氨基丁酸代谢的影响

祝竞芳，汤静，游万里，李甜荣，金鹏，郑永华

（南京农业大学食品科学与技术学院，江苏南京 210095）

出版日期:2022-04-15 发布日期:2022-04-26
基金资助:
国家自然科学基金面上项目（31972092）

Effect of Calcium Chloride on Quality and γ-Aminobutyric Acid Metabolism of Fresh-Cut Lettuce

ZHU Jingfang, TANG Jing, YOU Wanli, LI Tianrong, JIN Peng, ZHENG Yonghua

(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)

Online:2022-04-15 Published:2022-04-26

摘要/Abstract

摘要： 目的：探究氯化钙处理对鲜切莴苣贮藏期间品质及γ-氨基丁酸（γ-aminobutyric acid，GABA）代谢的影响。方法：鲜切莴苣丝分别用蒸馏水及质量分数0.5%、1.0%、1.5%、2.0%的氯化钙溶液处理10 min，置于10 ℃贮藏48 h，测定品质指标及GABA含量变化，以筛选最佳氯化钙处理条件，并在此基础上进一步探究钙调控GABA合成的机制。结果：氯化钙处理能明显延缓质量损失率、菌落总数、褐变指数的上升，抑制抗坏血酸、叶绿素含量的下降，促进GABA合成，其中质量分数1.0%氯化钙溶液处理能最有效地延缓鲜切莴苣品质的下降，且能诱导GABA的合成；进一步研究表明，氯化钙处理可以提高谷氨酸脱羧酶、二胺氧化酶、多胺氧化酶、4-氨基丁醛脱氢酶的活力，促进谷氨酸及多胺的分解，从而促进GABA生成。结论：氯化钙处理不仅可以明显维持鲜切莴苣贮藏期间的品质，还可以促进GABA的合成，提高营养价值。

关键词: 鲜切；莴苣；品质；γ-氨基丁酸；氯化钙

Abstract: The effects of calcium chloride treatments on the storage quality and γ-aminobutyric acid (GABA) metabolism of fresh-cut lettuce were studied. Fresh-cut lettuce shreds were treated with 0%, 0.5%, 1.0%, 1.5% or 2.0% calcium chloride solution for 10 min and stored at 10 ℃ for 48 h. The quality parameters and GABA content were measured to determine the optimum treatment conditions and the mechanism by which calcium regulates GABA synthesis. The results showed that calcium chloride at different concentrations delayed the increase of mass loss rate, aerobic plate count and browning index, retarded the decrease of ascorbic acid and chlorophyll contents, and promoted GABA accumulation in fresh-cut lettuce, with 1.0% calcium chloride treatment being most effective in delaying the quality deterioration and promoting GABA synthesis. Furthermore, calcium chloride treatment increased the activities of glutamate decarboxylase (GAD), diamine oxidase (DAO), polyamine oxidase (PAO) and 4-aminobutyraldehyde dehydrogenase (AMADH), and promoted the decomposition of glutamic acid and polyamine, thus inducing the formation of GABA in fresh-cut lettuce. These results indicated that calcium chloride treatment could not only effectively maintain the quality, but also promote the synthesis of GABA and improve the nutritional value of fresh-cut lettuce during storage.

Key words: fresh-cut; lettuce; quality; γ-aminobutyric acid; calcium chloride

中图分类号:

TS255.36

祝竞芳，汤静，游万里，李甜荣，金鹏，郑永华. 氯化钙处理对鲜切莴苣品质及γ-氨基丁酸代谢的影响[J]. 食品科学, 2022, 43(7): 174-181.

ZHU Jingfang, TANG Jing, YOU Wanli, LI Tianrong, JIN Peng, ZHENG Yonghua. Effect of Calcium Chloride on Quality and γ-Aminobutyric Acid Metabolism of Fresh-Cut Lettuce[J]. FOOD SCIENCE, 2022, 43(7): 174-181.

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氯化钙处理对鲜切莴苣品质及γ-氨基丁酸代谢的影响

Effect of Calcium Chloride on Quality and γ-Aminobutyric Acid Metabolism of Fresh-Cut Lettuce

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