UV-C对西兰花抗氧化活性及相关品质的影响  

Changes of Antioxidant Activity,Compounds and Quality of Broccoli Florets During Different Temperatures

作　　者：张怡[1] 关文强[2] 张娜[3] 刘莉莉[4] 阎瑞香[3] 孙德岭[4] 

机构地区：[1]天津农学院农学系,生物技术实验室,天津300384 [2]天津商业大学,天津300134 [3]国家农产品保鲜工程技术研究中心,天津市采后生理与贮藏保鲜重点实验室,天津300384 [4]天津科润蔬菜研究所,天津300382

出　　处：《食品研究与开发》2014年第12期80-84,共5页Food Research and Development

基　　金：科技部科技支撑计划项目(2006BAD30B01)

摘　　要：在0℃条件下,采用不同剂量UV-C(1、4、7kJ/m2)照射处理西兰花后冷藏并测定相关品质指标。结果表明4 kJ/m2UV-C照射处理增加了西兰花抗氧化活性,可以更好地延缓西兰花的衰老。在21天以后,4 kJ/m2UV-C处理增高西兰花的叶绿素、类胡萝卜素和花青素的含量,延缓其降解。UV-C照射能很好地保持西兰花的感官品质,减慢黄化过程,其中4kJ/m2UV-C照射的综合感官效果最好。At 0℃condition, the processing broccoli by different doses of UV-C （1, 4, 7 kJ/m2）irradiation were chilled and determined related quality indicators.The result showed that：4 kJ/m2 UV-C irradiation increased antioxidant activity of broccoli and resisted senility better. After 21 days, 4 kJ/m2 UV-C treatment can heighten the content of chlorophyll, carotenoids and anthocyanins of broccoli and resisted degradation. UV-C irradiation remain well organoleptic quality of broccoli, delayed the yellowing process. 4 kJ/m 2 UV-C irradiation of synthesis organoleptic effect is the best.

关 键 词：西兰花 贮藏 UV-C 抗氧化活性 品质指标 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]