不同处理对鲜切莴苣褐变及贮藏品质的影响  

Effects of Different Agents on Browning and Storage Quality of Fresh-Cut Lettuce

作　　者：刘云芬 廖玲燕 段振华[1] 普红梅 宋慕波 帅良 LIU Yun-fen;LIAO Ling-yan;DUAN Zhen-hua;PU Hong-mei;SONG Mu-bo;SHUAI Liang(College of Food and Biological Engineering/Institute of Food Science and Engineering Technology,Hezhou University,Hezhou 542899,China;Agro-food Science and Technology Research Institute,Yunnan Academy of Agricultural Sciences,Kunming 650205,China)

机构地区：[1]贺州学院食品与生物工程学院/食品科学与工程技术研究院,广西贺州542899 [2]云南省农业科学院农产品加工研究所,云南昆明650200

出　　处：《保鲜与加工》2020年第4期15-20,共6页Storage and Process

基　　金：国家自然科学基金资助(31860457);广西自然科学基金项目(2018GXNSFBA281118);贺州市创新驱动发展专项项目(贺科创PT1907006)。

摘　　要：以莴苣为研究材料,以10 g/L L-抗坏血酸、5 g/L柠檬酸、0.2 g/L水杨酸和0.2 g/L阿魏酸处理鲜切莴苣,去离子水浸泡为对照组,通过测定褐变度、总酚、类黄酮、多酚氧化酶(PPO)活性、过氧化物酶(POD)活性及苯丙氨酸解氨酶(PAL)活性,探讨不同抗褐变剂对鲜切莴苣褐变的影响。结果表明,4种抗褐变剂处理均能够有效抑制酶促褐变有关酶活性的升高,减少多酚物质的含量,降低褐变度,有效地保证了鲜切莴苣的贮藏品质,其中0.2 g/L阿魏酸处理的效果最好。Fresh-cut lettuce was treated with 10 g/L L-ascorbic acid,5 g/L citric acid,0.2 g/L salicylic acid and0.2 g/L ferulic acid,and at the same time with deionized water as control,the browning degree,total phenols,flavonoid,and acivity of polyphenol oxidase,peroxidase and phenylalnine ammonialyase were measured,to study the effect of different anti-browning agents on fresh-cut lettuce browning.The results showed that four anti-browning agents could effectively inhibit the increase of activity of enzymes related to browning,decrease the content of polyphenols,reduce the browning degree to ensure the storage quality of fresh-cut lettuce.The treatment with 0.2 g/L ferulic acid had the best effect.

关 键 词：鲜切莴苣 抗褐变剂 褐变 贮藏品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]