乙醇熏蒸处理对鲜切西兰花活性成分和抗氧化活性的影响-河南农业科学.pdfVIP

250 2014, Vol.35, No.16 食品科学 ※包装贮运 乙醇熏蒸处理对鲜切西兰花活性成分和 抗氧化活性的影响 王慧倩，郑 聪，王华东，王 静，郑永华* （南京农业大学食品科技学院，江苏南京 210095 ） 摘  要：研究乙醇熏蒸处理对鲜切西兰花总酚、总黄酮、总硫代葡萄糖苷和萝卜硫素等活性成分含量及抗氧化活 性的影响。先将花球在20 ℃条件下分别用体积分数为2%、5%、10%、20% 乙醇溶液熏蒸处理6 h，再切割成小花并 在10 ℃条件下贮藏。结果表明，10%乙醇溶液熏蒸处理可以显著延长鲜切西兰花的货架期、提高总酚和总黄酮含 量、延缓总硫代葡萄糖苷和萝卜硫素含量下降，并可有效保持较高的DPPH （1,1-diphenyl-2-picrylhydrazyl）自由基 清除能力和还原力，提高其清除超氧阴离子自由基和羟自由基能力，从而延缓西兰花采后衰老、保持较高的抗氧化 活性。同时发现，总酚、总黄酮和萝卜硫素含量与DPPH 自由基清除能力存在极显著的正相关性。这些结果表明乙 醇熏蒸处理在鲜切西兰花保鲜中具有较好的应用前景。 关键词：鲜切西兰花；乙醇熏蒸处理；活性成分；抗氧化活性 Effect of Pretreatment with Ethanol on Bioactive Compounds and Antioxidant Activity in Fresh-Cut Broccoli Florets * WANG Hui-qian, ZHENG Cong, WANG Hua-dong, WANG Jing, ZHENG Yong-hua (College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China) Abstract: The effect of ethanol vapor treatment on bioactive compounds, such as total phenols, flavonoids, total glucosinolates and sulforaphane, and antioxidant activity of fresh-cut broccoli florets was investigated. The broccoli heads were pretreated with 2%, 5%, 10% or 20% ethanol vapor at 20 ℃ for 6 h, then cut into small florets and stored at 10 ℃ for 10 days. The results showed that pretreatment with 10% ethanol significantly prolonged the shelf life of fresh-cut broccoli, increased the contents of total phenols and flavonoids, delayed the decrease in the contents of total glucosinolates and sulforaphane. This treatment also effectively maintained higher DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity and reducing power, improved superoxide anion and hydroxyl free radical scavenging ability,