红光处理对萝卜芽菜采后贮藏过程中芥子油苷和抗氧化能力的影响  

Effect of Red Light Treatment on Glucosinolates and Antioxidant Capacity in Radish Sprouts During Post-Harvest Storage

作　　者：冯尚坤[1] 陈浩[2] 邵志勇 汪俏梅[2] FENG Shangkun;CHEN Hao;SHAO Zhiyong;WANG Qiaomei(College of Agriculture&Biological Engineering,Taizhou Vocational College of Science&Technology,Taizhou,Zhejiang 318020;Department of Horticulture,Zhejiang University/Key Laboratory of Horticultural Plant Growth,Development and Quality Improvement,Ministry of Agriculture and Rural Affairs,Hangzhou,Zhejiang 310058)

机构地区：[1]台州科技职业学院农业与生物工程学院,浙江台州318020 [2]浙江大学园艺系/农业农村部园艺植物生长发育与品质控制重点开放实验室,浙江杭州310058

出　　处：《核农学报》2021年第6期1340-1346,共7页Journal of Nuclear Agricultural Sciences

基　　金：浙江省“万人计划”科技创新领军人才项目(2018R52026)。

摘　　要：为探究红光处理对萝卜芽菜采后营养品质的影响,本试验对采收后的萝卜芽菜进行8 h红光处理,之后置于4℃条件下贮藏,于贮藏0、1、2和3 d对其芥子油苷,叶绿素、花青素等抗氧化物质含量,以及总抗氧化能力进行分析。结果表明,与对照相比,红光处理使萝卜芽菜中的脂肪类芥子油苷(4-甲硫基-3-丁烯基芥子油苷等)和吲哚类芥子油苷(4-甲氧基-吲哚-3-甲基芥子油苷等)含量分别提高9.5%和20.6%,并且延缓了贮藏过程中具有抗癌活性的4-甲硫基-3-丁烯基芥子油苷含量的下降。此外,红光处理提高了萝卜芽菜中叶绿素和花青素的含量,以及贮藏早期的抗氧化能力。本研究结果为通过光照处理维持萝卜芽菜采后品质提供了理论依据,具有潜在的应用价值。Effects of red light irradiation on nutritional quality of post-harvest radish sprouts were investigated. Harvested radish sprouts were treated with red light for 8 h, then stored at 4°C. Samples were collected at 0, 1, 2 and 3 d after treatment for quantification of glucosinolates and antioxidants(chlorophylls and anthocyanins), as well as the antioxidant capacity. The results showed that red light treatment increased the contents of total aliphatic glucosinolates(glucoraphasatin etc.) and indolic glucosinolates(4-methoxy glucobrassicin etc.) by 9.5% and 20.6% respectively, notably postponed the decrease of glucoraphasatin, one anticancer component, during storage. In addition, increased contents of chlorophylls and anthocyanins, as well as the antioxidant capacity(at early stage of storage period) were observed in red light treated sprouts. These results provide a theoretical basis for the application of light treatment in maintaining nutritive value of radish sprouts during post-harvest storage.

关 键 词：萝卜芽菜 红光处理 芥子油苷 抗氧化能力 

分 类 号：S631.1[农业科学—蔬菜学]