热处理对鲜切荸荠贮藏品质的影响及机制研究  

Effect and Mechanism of Heat Treatment on Storage Quality of Fresh-Cut Chinese Water Chestnuts

作　　者：苗泽钰 黄慧中 张顺庭 陈喆 易阳 王宏勋 闵婷 MIAO Zeyu;HUANG Huizhong;ZHANG Shunting;CHEN Zhe;YI Yang;WANG Hongxun;MIN Ting(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;School of Ecology and Environment,Hubei Ecology Vocational College,Wuhan 430200,China;School of Biology and Pharmaceutical Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Xiaohu Duck Sauce Braised Food Research Institute Co.,Ltd.,Jingzhou 434000,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]湖北生态工程职业技术学院生态环境学院,湖北武汉430200 [3]武汉轻工大学生物与制药工程学院,湖北武汉430023 [4]湖北小胡鸭酱卤食品研究院有限公司,湖北荆州434000

出　　处：《食品科技》2022年第6期44-51,共8页Food Science and Technology

基　　金：国家自然科学基金项目(32001764);湖北省科技计划项目(2021BED006)。

摘　　要：目的:研究热处理对鲜切荸荠贮藏品质的影响及机制。方法:以荸荠为实验原料,通过筛选后确定的50℃热水浸泡30 min处理后于4℃贮藏5 d,并对色差、褐变度、过氧化物酶(POD)、多酚氧化酶(PPO)、苯丙氨酸解氨酶(PAL)、过氧化氢酶(CAT)、超氧化物歧化酶(SOD)酶活性以及总醌、总黄酮、丙二醛、过氧化氢、超氧阴离子等指标进行测定。结果:热处理有效维持了鲜切荸荠的外观,延缓其颜色变化,并对褐变度、a^(*)值以及b^(*)值的升高有明显抑制作用,延缓了L^(*)值的降低。热处理显著降低了鲜切荸荠中PPO、POD、PAL的活性,以及总醌、总黄酮的含量。此外,热处理还抑制了丙二醛、过氧化氢含量和超氧阴离子生成速率,提高SOD和CAT的活性。结论:热处理通过抑制酚类物质代谢,提高抗氧化能力来维持鲜切荸荠贮藏品质,延长货架期。Objective:The effect and mechanism of heat treatment on the storage quality of fresh-cut Chinese water chestnuts were studied.Method:Chinese water chestnut were used as the experimental raw material,soaked in hot water at 50℃for 30 min,and stored at 4℃for 5 d,the chromatic aberration,browning degree and the activities of peroxidase(POD),polyphenols oxidase(PPO),phenylalanine ammonia-lyase(PAL),catalase(CAT)and superoxide dismutase(SOD)and total quinones,total flavonoids,malondialdehyde,hydrogen peroxide,superoxide anions were determined.Results:Heat treatment effectively maintained the appearances of fresh-cut Chinese water chestnuts and delayed the discoloration,and had a significant inhibitory effect on the increased of browning,a^(*)and b^(*)values,and delayed the reduction of L^(*)values.Heat treatment significantly reduced the activities of PPO,POD and PAL in fresh-cut Chinese water chestnuts,as well as the contents of total quinones and total flavonoids.In addition,heat treatment also inhibited the contents of malondialdehyde,hydrogen peroxide and the formation rate of superoxide anions,and improved the activities of SOD and CAT.Conclusion:Heat treatment maintained the storage quality of fresh-cut Chinese water chestnuts and extended shelf life by inhibiting the metabolism of phenolic substances and improving antioxidant ability.

关 键 词：荸荠 热处理 贮藏品质 褐变 活性氧代谢 

分 类 号：TS255.33[轻工技术与工程—农产品加工及贮藏工程]