外源甜菜碱处理对黄瓜冷藏期间活性氧代谢的影响.pdfVIP

※包装贮运 食品科学 2013, Vol.34, No.08 313 外源甜菜碱处理对黄瓜冷藏期间 活性氧代谢的影响 * 王富贵，韩 涛，张海英 ，许 丽 北京农学院食品科学与工程学院，北京 102206 摘?要：目的：研究不同浓度的外源甜菜碱 GB 处理对低温胁迫下黄瓜抗氧化作用的影响，探讨甜菜碱对黄瓜抗冷 性作用的机理。方法：以 “中农8号”黄瓜为试材，分别用浓度0 、5 、10 、15mmol/L 的甜菜碱浸泡黄瓜15min ，置 于4 ℃条件贮藏。结果：外源甜菜碱处理提高了黄瓜甜菜碱含量，降低果实中脂氧合酶 LOX 活性、增强过氧化物 酶 POD 和过氧化氢酶 CAT 活性并有效清除过氧化氢 H O 、减少丙二醛 MDA 积累。结论：以10mmol/L甜菜碱 2 2 处理黄瓜效果最为明显。 关键词：黄瓜；甜菜碱；抗冷性；氧化代谢 Effect of Exogenous Glycine Betaine on Oxidative Metabolism in Cucumber during Low-Temperature Storage WANG Fu-gui ，HAN Tao ，ZHANG Hai-ying*，XU Li College of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China Abstract ：The aim of this work was to investigate the effect and possible mechanism of glycine betaine GB treatment on the antioxidant properties of cucumber during low-temperature storage. ‘Zhongnong 8’ cucumbers were immersed in GB solutions at 0, 5, 10 mmol/L and 15 mmol/L and stored at 4 ℃. Changes in parameters related to oxidative metabolism were observed. The results showed that increasing GB concentration resulted in a decrease in lipoxygenase LOX activity. The activities of peroxidase POD and catalase CAT were enhanced by exogenous GB treatment. Meanwhile, the accumulation of malondialdehyde MDA and hydrogen peroxide H O were restrained. GB at a dose of 10 mmol/L revealed the most obvious effect. 2 2 Key words ：cucumber ；glycine betaine GB ；low-temperature resistance ；oxidation metabolism 中图分类号：TS255.36 文献标志码：A 文章编号：1002-6630 2013 08-0313-04 甜菜碱