薄膜包装对鲜切芹菜抗氧化活性的影响  

Influence of film packaging on the anti-oxidation of fresh-cut celery

作　　者：郭峰[1,2] 胡花丽[1] 吴朝霞[2] 李鹏霞[1] 

机构地区：[1]江苏省农业科学院农产品加工所,江苏南京210014 [2]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《食品与发酵工业》2015年第1期257-262,共6页Food and Fermentation Industries

基　　金："十二五"农村领域国家科技计划课题(2011BAD24B03-5-1);江苏省苏北科技支撑计划(BN2013030)

摘　　要：为研究不同薄膜包装对鲜切芹菜抗氧化能力的影响,文中以南京地产香芹为试验材料,采用2种薄膜（P1-12.75μm聚乙烯袋,P2-32.70μm聚乙烯袋）对芹菜进行包装处理,以12.75μm带孔聚乙烯袋包装作为对照（CK）,在温度（7±1）°C,相对湿度80%~90%环境下贮藏。结果表明：鲜切芹菜在贮藏过程中,超氧化物歧化酶（SOD）活性下降,过氧化氢酶（CAT）活性先上升后下降,过氧化物酶（POD）活性在贮藏前期缓慢上升,后期出现峰值和波动,表明芹菜衰老加速。与对照相比,薄膜包装提高了DPPH、超氧阴离子自由基（O-2·）、羟基自由基（·OH）的清除能力和CAT、POD活性,P2薄膜包装还延缓了丙二醛（MDA）的积累、SOD活性下降和POD活性峰值的出现,表明薄膜包装能有效延缓鲜切芹菜的衰老进程,其中P2薄膜包装效果更佳。To study the effects of different film packaging on fresh-cut celery （Nanjing estate parsley） antioxidant capacity, two films （Pl-12.75 μm and P2-32.70 μm polyethylene hags） were used for celery storage at the environ- ment of （7 ± l ）℃ and 80% -90% relative humidity, 12.75 μm perforated polyethylene bags was used as a control （CK）. The results showed that fresh-cut celery superoxide dismutase （SOD） activity decreased; catalase （CAT） ac- tivity firstly increased and then decreased; peroxidase （POD） activity increased slowly during early storage, late oc- curred peak which indicating celery accelerated aging. Compared with the control, film packaging improved the DP- PH, superoxide anion radical （O2- · ）, hydroxyl radical （ · OH） scavenging activity and CAT, POD activity. P2 film packaging also delayed the accumulation of malondialdehyde （MDA） , decrease of SOD activity and POD activity peak occurred. It indicated that the film packaging can effectively retard the aging process of fresh-cut celery. Further- more, P2 film packaging had better results.

关 键 词：鲜切 芹菜 薄膜包装 贮藏 抗氧化活性 抗氧化酶 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]