几种保鲜处理对红阳猕猴桃活性氧代谢的影响  

Influence of different preservations on antioxidation in ‘Red Sun'kiwifruit

作　　者：何靖柳[1,2] 段钰[1] 杜小琴[1] 刘继[3] 李玉[1] 李杰[1] 张清[1] 李素清[1] 董赟[2] 秦文[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]雅安职业技术学院,四川雅安625000 [3]成都市农林科学院农产品研究所,四川成都611130

出　　处：《食品与发酵工业》2016年第1期225-231,共7页Food and Fermentation Industries

摘　　要：利用主成分分析方法探讨几种保鲜处理对红阳猕猴桃果实活性氧代谢的影响。结果表明:2种复合保鲜处理能更有效地抑制果实VC、花色苷含量的降低,推迟总酚、超氧化物歧化酶(SOD)、过氧化物酶(POD)和过氧化氢酶(CAT)、超氧阴离子自由基(O-2·)、羟基自由基(·OH)、DPPH·清除率峰值的出现,抑制相关酶活性的降低,保持果实良好的抗氧化活性。经主成分分析结果表明,成分1和成分2可共同对贮藏至20 d和120 d果实进行有效区分,同时,2种复合处理对保持果实贮藏期间良好的抗氧化活性具有较好的作用,2种处理间差异不显著,基于成本及操作性综合考虑,首选精油与1-甲基环丙烯(1-MCP)复合作为最佳处理方式。The influence of different preservations on reactive oxygen substances in ‘Red Sun＇kiwifruit analyzed by principal component. The results showed that the reduction of vitamin C（ VC） and anthocyanins were obviously inhibited by the two different kinds of compound preservations. Meanwhile,the peak value of superoxide dismutase（ SOD）,peroxidase（ POD）,catalase（ CAT） and the total antioxidant capacities,superoxide anion radical（ O-2·）,hydroxyl radical（·OH） and DPPH· scavenging activity were delayed. The reduction of related activities was suppressed. Principal component analysis（ PCA） showed that the fruit stored on 20 d and 120 d could be effectively distinguished by component 1 and component 2. At the same time,the good antioxidant activity would be maintained by those two compound preservations during storage. There is no significant difference between the two. Based on the comprehensive consideration on the cost and feasibility,essential oil and 1-MCP combination is the best way.

关 键 词：红阳猕猴桃 复合保鲜 活性氧代谢 主成分分析法 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]