果糖对西兰花抗氧化性及其品质的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2015, Vol.31, No.4 果糖对西兰花抗氧化性及其品质的影响 汤月昌，许凤，董栓泉，程佑声，邵兴锋，王鸿飞 （宁波大学食品科学与工程系，浙江宁波 315211） 摘要：为延缓西兰花采后黄化，采用不同浓度（0、4%、6%、8%、10%、12%、14%、16% ）果糖处理西兰花，并对其抗氧化 性和品质指标进行了测定。实验结果发现，12%果糖处理能有效地延长了西兰花的货架寿命。同时，果糖处理显著抑制了西兰花色泽 角（hueangle ，H ）值的下降和明度（lightness ，L* ）值的上升，降低了叶绿素的降解速率；与对照组相比，果糖处理组维持了较高水 平的超氧化物歧化酶（superoxide dismutase，SOD ）、过氧化氢酶（catalase，CAT ）、苯丙氨酸解氨酶(phenylalanine ammonia-lyase，PAL) 和抗坏血酸过氧化物酶(ascorbate peroxidase，APX)活性，较低的过氧化物酶（peroxidase ，POD ）活性，并提高了DPPH 自由基清除 能力、蛋白质含量和总酚含量，有效的延缓了采后西兰花的衰老，抑制了其品质的劣变，为采后西兰花的贮藏保鲜技术提供了理论依 据。 关键词：西兰花；果糖；抗氧化酶 文章篇号：1673-9078(2015)4-164-169 DOI: 10.13982/j.mfst.1673-9078.2015.4.026 Effect of Fructose-treatment on the Quality, Shelf-life, and Antioxidant Capacity of Picked Broccoli TANG Yue-chang, XU Feng, DONG Quan-quan, CHEN You-sheng, SHAO Xing-feng, WANG Hong-fei (College of Food Science and Engineering, Ningbo University, Ningbo 315211, China) Abstract: This study aimed to delay the yellowing of broccoli florets by treating with fructose at different concentrations (0, 4%, 6%, 10%, 12%, 14%, and 16%); in addition, the antioxidant activity and quality of the fructose-treated broccoli was determined. The results of this analysis revealed that treatment with 12% fructose effectively prolonged the shelf life of broccoli; fructose-treatment notably inhibited the decrease in * hueangle (H) and increase in lightness (L ) values, and reduced the rate of degradation of chlorophyll in broccoli. The fructose-treated broccoli showed lower peroxidase (POD) activity, while retaining higher superoxide dismutase (SOD), catalase (CAT), phenylalanine ammonia-lyase (PAL), and ascorbate pero