鲜切果蔬活性氧产生和抗氧化体系代谢的研究进展  

Advances in Active Oxygen Generation and Antioxidant System of Fresh-Cut Fruits and Vegetables

作　　者：马杰[1,2] 胡文忠[2] 毕阳[1] 姜爱丽[2] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]大连民族学院生命科学学院,辽宁大连116600

出　　处：《食品科学》2013年第7期316-320,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2012BAD38B05);国家自然科学基金项目(31172009);大连市科技计划项目(2012E13SF106);大连市金州新区科技计划项目(2012-A1-049)

摘　　要：新鲜果蔬经切割后,诱导组织产生O2―.、H2O2和.OH等,均可破坏植物组织中正常的活性氧代谢平衡。但是,鲜切处理同时诱导果蔬启动抗氧化系统而主动防御。本文就鲜切果蔬O2―.、H2O2等的产生,超氧化物歧化酶(SOD)、过氧化物酶(POD)、过氧化氢酶(CAT)等抗氧化关键酶活性以及抗坏血酸、多酚化合物、还原型谷胱甘肽(GSH)等抗氧化物质的研究进展进行综述,以期为鲜切果蔬针对机械伤害的响应机制方面的研究提供一定的参考。After cutting fresh fruits and vegetables, the generation of active oxygen including superoxide anion free radical, H2O2 and hydroxyl free radical is induced, which can destroy the normal metabolism of active oxygen. However, fresh-cut processing stimulates the antioxidant system of fruits and vegetables to result in a positive defense. In this paper, the generation of active oxygen including superoxide anion free radicals and H2O2 as well as the change of antioxidant system including superoxide dismutase （SOD）, peroxidase （POD）, catalase （CAT） and antioxidants such as ascorbic acid, polyphenols and reduced glutathione （GSH） is summarized, which can provide the reference for the reaction mechanism against mechanical damage of fresh-cut fruits and vegetables.

关 键 词：果蔬 活性氧 抗氧化酶 抗氧化剂 鲜切 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]