抗氧化剂互作对白糖罂荔枝保鲜效果的影响  

Effect of Antioxidants Interactions on Preservation of Baitangying Litchi

作　　者：刘书伟[1] 王燕[1] 曾凌云[1] 赵牧秋[1] 史云峰[1] 

机构地区：[1]琼州学院生物科学与技术学院,海南三亚572022

出　　处：《黑龙江农业科学》2015年第1期109-111,共3页Heilongjiang Agricultural Sciences

基　　金：琼州学院青年科学基金资助项目(QYQN201340;QYQN201442);海南省三亚市院地科技合作资助项目(2013YD23;2013YD33)

摘　　要：为了进一步筛选新的抗氧化剂,运用抗氧化剂维生素C、维生素E结合灭菌剂、柠檬酸对白糖罂荔枝进行单一抗氧化剂+灭菌剂+柠檬酸处理和抗氧化剂联合+灭菌剂+柠檬酸处理,分析抗氧化剂互作对荔枝果肉生理指标的影响,探索其对荔枝的保鲜效果。结果表明:抗氧化剂互作比单一使用抗氧化剂更有利于抑制荔枝果肉中丙二醛和过氧化氢含量的升高,并减缓超氧化物歧化酶和过氧化氢酶活性的减弱,尤其在处理的后期,抗氧化剂互作效果更明显。In order to screen the new antioxidant further ,using vitamin C ,vitamin E combined with sterilant and citric acid ,single antioxidant＋ sterilant＋ citric acid and united antioxidants ＋ sterilant＋ citric acid treatments were con‐ducted on Baitangying litchi ,the combined effect of antioxidants on physiological index of litchi pulp was analyzed to investigate its preservation effect .The results showed that antioxidants interactions were more conducive to inhibit the increase of MDA and H2 O2 content in litchi flesh than single antioxidants ,it enhanced the activities of SOD and CAT , and the effect was more obvious especially in later period .

关 键 词：荔枝 丙二醛 抗氧化剂 过氧化氢 超氧化物歧化酶 

分 类 号：S667.1[农业科学—果树学]