不同涂膜处理对黄冠梨抗氧化成分和抗氧化能力的影响-食品科学专业论文 word格式.docxVIP

ABSTRACTInthispaper,post-harvestHuangguanpearwasthetestmaterialandwascoated withcalciumchloride,chitosanandpullulan.Thepaperwasfocusedontheeffectsof differentcoatingtreatmentsonantioxidantactivityandantioxidantcontentsin postharvestpearduringstorage.Theexperimentmainlydeterminedthatthecontents oftotalphenolic,phenoliccompositions(byHPLCanalysis)andtotalflavonoidin peel and pulp of the pear, and the activitychanges of SOD,POD,CAT,PPOandantioxidantactivity（DPPH,ABTS,FRAP）inpeelandpulp.Itisaimedatexploringthecorrelationofantioxidantsubstances,antioxidantenzymesandantioxidant capacityin pear fruit, revealingthe changes of antioxidant capacityin law.TheHPLCanalysisshowedthatthecontentsofthechlorogenicacid, arbutin,catechin,caffeicacidweredetectedinHuangguanpear.Buttherewasno caffeicacidinpulpbyHPLCanalysis.Phenoliccontentofchlorogenicacidaccounted forabout50%ofthetotalsubstancewastheroleofthemajorPPOsubstrate.The calciumchloride,chitosanandpullulancoatingtreatmentscouldinhibitthedeclineof total phenolic,phenolic compositions and total flavonoid,andthenmaintainedahigher glutathione content during 0±1℃storage (p0.01).The end of storage, thecontentoftotalphenolic,phenoliccompositions,totalflavonoidandglutathionein control fruit is lowerthan treatments;and thecontent ofantioxidant substancesin peel is much higher. Chitosantreatment was the best.The antioxidantenzymesresultsshowedthatpearscoatedwithcalcium chloride,chitosanandpullulantreatmentsduringstoragecomparedwiththecontrol, delayedtheSOD,CATactivitydecreasingspeedandinhibitedPOD,PPOactivityincreasingspeed（p0.05）.Theend of storage,SOD, CATactivityin control is lowerthanintreatmentswhilePOD, PPO activity in control is higher than in treatments.AndPOD,SOD,CATactivityinpeelishigherthaninpulp，butPPOactivityresultisopposite.Inaword,chitosanandpullulantreatmentswerethebestin Huangguan pear,but in pulp,calcium chloride,treatments was the best（p0.01）.Theuseofcalciumchloride,chitosanandpullulancoatingsbythemselves seem to sub