硝普钠(SNP)对蒜苔保鲜效果的影响  

Effects of SNP on refreshing of excised garlic sprouts

作　　者：屠荫华[1] 惠伟[1] 李彩香[1] 牛瑞雪[1] 

机构地区：[1]陕西师范大学生命科学学院,陕西西安710062

出　　处：《食品工业科技》2008年第10期244-247,共4页Science and Technology of Food Industry

摘　　要：蒜苔细胞内营养物质转运严重影响其商品价值和食用价值。本实验通过用0.1、0.5、1.0mmol.L-1的一氧化氮(NO)供体硝普钠(SNP)分别浸泡3、12、24h后,贮藏于4、20℃条件下,通过对苔苞直径和苔茎基部纤维素、可溶性总糖、可溶性蛋白含量的测定及蒜苔保鲜效果的观察,结果表明:0.1mmol.L-1SNP处理3h显著抑制蒜苔的衰老。在不同处理时间和贮藏温度下,0.1mmol.L-1SNP抑制蒜苔苔苞直径的膨大且保鲜效果良好。长时间和高浓度SNP处理对蒜薹有伤害作用。结论:实验结果表明,NO可能参与蒜苔细胞内营养物质的转运过程。The redistribution of cell contents affects the edible value of garlic sprouts seriously. The effect of sodium nitroprusside （SNP） on delaying senescence of garlic sprouts was studied. The basal part of garlic sprouts were immersed in 0.1, 0.5, 1.0mmol·L^-1 concentrations of SNP for 3, 12, 24h, and then storage at 4, 20℃ respectively. The diameter of garlic bulbet, the content of cellulose, total soluble sugar and soluble protein in basal sprouts were determined. The results showed that application of 0.1mmol·L^-1 SNP could delay the senescence of garlic bulbet in different time of treatment and storage temperature significantly. At the same time, it also could prolong the preservation time effectively. The effect of 0.1 mmol·L^-1 SNP treatment 3h and storage at 4℃ was the best. While the 0.5mmol·L^-1 treatment had accelerated senescence. Furthermore, longer time and higher concentration of SNP harmed the garlic sprouts. It implicated that NO might participate in the redistribution of cell contents in senescence of garlic sprouts.

关 键 词：一氧化氮 保鲜 蒜苔 内含物 转运 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]