微波处理对绿竹笋老化生理的影响  

Microwave treatments on the ageing physiology of Dendrocalamopsis oldhami bamboo shoots

作　　者：高贵宾[1] 顾小平[1] 张小平[2] 周益权[1] 岳晋军[1] 袁娜[1] 

机构地区：[1]中国林业科学研究院亚热带林业研究所,浙江富阳311400 [2]安徽师范大学生命科学学院,安徽芜湖241000

出　　处：《浙江林学院学报》2008年第5期675-678,共4页Journal of Zhejiang Forestry College

基　　金：国家科技支撑计划项目(2006BAD19B0303);国家林业局推广项目(2005-85)

摘　　要：对经微波处理后的绿竹Dendrocalamopsis oldhami笋中苯丙氨酸解氨酶(PAL)活性和酸性洗涤纤维(ADF)质量分数在冷藏过程中的变化进行了研究。结果表明:同一微波强度下,随处理时间的增加,PAL活性呈阶梯状递减。中火微波强度下,从0 s(对照)的155.4 nkat降低到30 s的62.0 nkat;高火微波强度下,从0 s的159.4 nkat降低到了30 s的35.7nkat。除中火微波处理10 s笋样外,其他各笋样PAL活性与对照相比均达到显著以上差异水平。ADF质量分数的增幅前期大,后期小,微波强度越大,处理时间越长,增幅越小。显现出笋老化前期速度快,后期慢,随微波强度增大和时间延长而减缓的特点。可见微波处理对抑制笋老化效果明显。In order to explore and high-quality fresh-keeping the inhibitory effects of microwave on bamboo shoots aging, and more safety method of bamboo shoots, changes in phenylalanine ammonia-lyase （PAL） activity and acid detergent fiber （ADF） mass fraction of Dendrocalamopsis oldhami bamboo shoots were studied using mid and high intensity microwave for 0 （the control）, 10, 20, and 30 seconds with four replication. Results showed that after being treated with mid intensity microwave, PAL activity decreased gradually from 155.4 to 62.0 nkat and after high intensity microwave with increasing times, decreased from 159.4 to 35.7 nkat. There were significant differences （P 〈0.05） between PAL activity of most shoot samples and the control（except for the sample treated for 10 s with mid intensity microwave）. The ADF mass fraction decreased rapidly in the prophase, and was lower when the microwave intensity was stronger and treatment time was longer. All facts showed that the shoot ageing speed was faster in the prophase and slowed with increasing microwave intensities and prolonged time periods. [Ch, 4 fig. 1 tab. 14 ref.]

关 键 词：植物学 绿竹 竹笋 微波 老化 苯丙氨酸解氨酶 酸性洗涤纤维 

分 类 号：S644.2[农业科学—蔬菜学] S379.7[农业科学—园艺学]