不同贮藏方式对油麦菜体内多环芳烃含量的影响  

Effects of Different Storage Methods on the Contents of Polycyclic Aromatic Hydrocarbons in Lactuca sativa

作　　者：孙俏建 龙明华[1] 乔双雨 何嘉楠 赵体跃 何刚健 梁勇生 SUN Qiaojian;LONG Minghua;QIAO Shuangyu;HE Jianan;ZHAO Tiyue;HE Gangjian;LIANG Yongsheng(Agricultural College,Guangxi University,Nanning 530004,China;Nanning Institute of Agricultural Sciences,Nanning,530021,China)

机构地区：[1]广西大学农学院,广西南宁530004 [2]南宁市农业科学研究所,广西南宁530021

出　　处：《食品工业科技》2021年第10期281-286,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31360479);广西自然科学基金项目(2014GXNSFAA118100);科技先锋队“强农富民”“六个一”专项行动(桂农科盟202005-1);国家现代农业产业体系广西瓜果蔬菜创新团队建设项目(nycytxgxcxtd-10-03)。

摘　　要：研究在不同贮藏温度(25、15和4℃)和保鲜措施(H2O2处理、草酸处理、保鲜袋处理、未处理)下蔬菜体内多环芳烃(PAHs)含量变化规律。以呼吸旺盛、贮藏期较短的油麦菜为试验样品,通过8种贮藏方式处理,分析油麦菜体内PAHs含量变化规律,比较不同处理下PAHs含量变化差异。结果表明,未处理的油麦菜分别在25、15和4℃条件下贮藏,PAHs含量变化随贮藏时间的延长和贮藏温度升高而显著降低(P<0.05),以15℃冷藏处理组下降幅度最大;经保鲜袋包装的油麦菜,在25、15、4℃的贮藏条件下,由于蒸腾作用油麦菜失水,均表现在贮藏第一天时PAHs含量增加,增长速度随温度升高而加快,其中PAHs含量变化以低环PAHs为主;在15℃冷藏下,不同保鲜处理后油麦菜体内最终PAHs含量与开始时PAHs含量相比下降比率大小顺序为:H2O2处理>无处理>草酸处理>保鲜袋处理;不同贮藏条件下,PAHs含量均表现为2、3环PAHs变化最显著(P<0.05),4环次之,5、6环幅度最低。本研究对系统分析蔬菜在贮藏过程中PAHs的残留动态变化,对完善蔬菜食用的安全健康评价具有重要意义。The main purpose of this study was to research the change tendency of PAHs contents in vegetables under different storage temperatures(H2O2 treatment,oxalic acid treatment,fresh bag treatment,untreated)and different preservation measures(25,15,4℃).In this study,the Lactuca sativa with vigorous metabolism and short storage period was used as the experimental samples,and they were respectively stored in eight ways.The changes of PAHs contents in different treatments were analyzed and compared.The results showed that the PAHs contents of untreated Lactuca sativa decreased significantly with the increasing of storage time and temperature under the conditions of normal temperature storage 25,15 and 4℃,and the 15℃cold storage treatment group decreased the most.Under the storage conditions of 25℃,15℃and 4℃,the contents of PAHs increased on the first day of storage due to the loss of water by transpiration.The PAHs content of the packaged Lactuca sativa increased in the early stage of storage,and the growth rate was negatively related to the temperature,and the PAHs content was mainly changed by low ring PAHs.Under the 15℃cold storage,the final PAHs contents in Lactuca sativa after different preservation treatments compared with the initial PAHs content decreased in order of H2O2 treatment>no treatment>oxalic acid treatment>fresh bag treatment.Under different storage conditions,the PAHs content of 2-ring and 3-ring changed most significantly(P<0.05),followed by 4-ring,and 5-ring and 6-ring were least.This study would have important significance for the systematic analysis of PAHs residues in vegetables during storage and the improvement of safety and health evaluation of vegetables.

关 键 词：多环芳烃 贮藏 油麦菜 含量 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]