切割方式对鲜切莴苣品质及抗氧化活性的影响  

Effect of Cutting Styles on Quality and Antioxidant Activity of Fresh-Cut Lettuce

作　　者：李静[1] 季悦 李美琳 王雷[2] 金鹏[1] 郑永华[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]聊城大学农学院,山东聊城252000

出　　处：《食品科学》2018年第3期268-273,共6页Food Science

基　　金："十三五"国家重点研发计划重点专项(2016YFD0400901);国家自然科学基金面上项目(31471632)

摘　　要：研究了不同切割方式对鲜切莴苣在贮藏期间品质及抗氧化活性的影响。将莴苣切成片、1/4片和丝后置于5℃贮藏48 h。结果表明,不同切割方式对菌落总数、色泽、叶绿素和抗坏血酸含量的变化无显著影响,但鲜切加工能显著促进苯丙氨酸解氨酶活力的上升,在贮藏前24 h提高了总酚含量和1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力,其中切丝处理的酚类物质含量和DPPH自由基清除能力最高。因此,不同切割方式对鲜切莴苣品质无显著影响,但鲜切加工可显著诱导酚类物质的合成,从而提高鲜切莴苣的抗氧化活力。The effects of different cutting styles on the quality and antioxidant activity of fresh-cut lettuce were investigated. The lettuce was cut into slices, quarter slices and shreds and then stored at 5 ℃ for 48 h. The results showed that cutting styles had no significant effect on total bacterial count, color values, chlorophyll or vitamin C contents. However, the freshcut processing significantly induced the activity of phenylalanine ammonia-lyase and enhanced total phenolic content and DPPH（1,1-diphenyl-2-picrylhydrazyl） free radical scavenging activity during the initial 24 h of storage, with the shreds having the highest total phenolic content and DPPH free radical scavenging activity. These results demonstrated that cutting styles did not have much effect on the quality, but significantly induced the synthesis of phenolic compounds, thereby improving the antioxidant activity of fresh-cut lettuce.

关 键 词：莴苣 切割方式 品质 抗氧化活性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]