一氧化氮(NO)在处理果蔬过程中的降解规律研究  

Study on Degradation Law of Nitric Oxide during Processing of Fruit and Vegetable

作　　者：丹阳[1,2] 吴成勇 

机构地区：[1]福建农林大学作物学院,福建福州350003 [2]福州超大现代农业发展有限公司,福建福州350003

出　　处：《食品科学》2009年第4期268-272,共5页Food Science

基　　金：福建省重点科研项目基金资助项目(2006N0084)

摘　　要：以典型果蔬番茄、黄瓜、上海青为试材,观测了5、10、15、20、50μl/LNO在单纯空气中及果蔬存在下的降解规律。结果表明:空气中NO的降解规律是初始阶段降解速率较快,随时间延长,降解速率逐渐减缓,且初始NO浓度越高,开始阶段下降速率越快;果蔬存在下,NO浓度变化规律与在单纯空气中的规律相似,但是变化速率均高于单纯空气中相应浓度NO的变化速率。NO浓度下降速率与果蔬的表面积重量比成正比。在20℃,RH75%条件下单纯空气中NO/O2体系会产生较高浓度NO2,其变化呈现先上升后下降趋势。NO初始浓度越高,NO2浓度峰值越高。果蔬的存在能够提高环境湿度从而控制环境中NO氧化产物NO2的积累。Some typical fruit and vegetable such as tomato,cucumber and Brassica chinensis L.var.communis were chosen to investigate the principle of a series of concentrations of 5,10,15,20 and 50 μl /L of nitric oxide(NO) degradation in air and in the presence of fruit or vegetable.The results showed that in the initial period,the rate of loss of NO is much higher than that in the later period.The higher the initial NO concentration is,the rate of loss of NO becomes higher in the initial period.The rate of NO loss i...

关 键 词：果蔬 采后 一氧化氮 降解 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]