丹皮酚及其磺化物对樱桃番茄果实的保鲜作用比较研究  

Comparison Study on Effects of Panol and Sodium Paeonol Sulfonate (SPS) on Cherry Fruits Preservation

作　　者：吴婷[1] 沈奇[1] 吴晓慧[1] 缪月秋[1] 吴国荣[1] 

机构地区：[1]南京师范大学生命科学学院,江苏南京210097

出　　处：《食品科学》2007年第2期330-334,共5页Food Science

基　　金：国家科学技术部科研院所开发研究专项课题(2002EG163191);江苏省省级重点研究室开放研究课题(164076301402)

摘　　要：本文采用自己制备的高纯度的丹皮酚和丹皮酚磺酸钠对樱桃番茄果实进行保鲜作用的比较研究,并探讨其作用机制。结果表明:丹皮酚磺酸钠和丹皮酚都能有效降低贮果的失重率和霉变率,显著延缓贮藏过程中贮果果皮膜透性的增加,明显抑制贮果中VC和可溶性蛋白质含量减少的趋势,较大程度上维护贮果细胞中超氧物歧化酶(SOD)的活性,有效抑制贮果在保鲜过程中表面微生物的生长。对贮果的保鲜效应与所应用的丹皮酚和丹皮酚磺酸钠的浓度成显著的正相关性。而丹皮酚磺酸钠在贮果的失重率和霉变率、膜透性、抑制微生物生长等指标的保鲜效果更优于丹皮酚,作为阳性对照物的茶多酚的保鲜效应与相应浓度的丹皮酚差别不显著。其原因可能是丹皮酚的5C上的磺酸基团大幅度增加了对O2、光的稳定性和对贮果的浸润性。The preservation effects of highly purified panol and SPS on cherry tomatoes and their mechanism were investigated in this paper. Results showed that： during the storage period, both panol and SPS could effectively reduce weight-loss and mildewing rate, delay increase of the membrane permeability of fruits, inhibit decease of contents of the vitamin C and soluble protein, and maintain the SOD activities and effectively restrain the growth of the fruit exterior microbes, Results also showed that a close positive correlationship exists between the preservation effects of panol and SPS and their concentrations in the treatment. Preservation effects of SPS are better than those of panol on weight-loss and mildewing rate, membrane permeability, microbial growth inhibition and other targets of the storage fruits. The preservation of the polyphenols of tea in electropositive contrast is of little difference from that of panol in corresponding concentration. The reason may be that： after the addition of the sulfonate at the 5C of panol, both the stability to O2 and light and the permeability to storage fruits increase highly.

关 键 词：丹皮酚 丹皮酚磺酸钠 樱桃番茄果实 保鲜 比较研究 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]