柠檬烯处理对鲜切花椰菜生理代谢、滋味和风味的影响  

Effect of Limonene Treatment on Physiological Metabolism,Taste and Flavor of Fresh-Cut Cauliflower

作　　者：王佳宇 管玉格 王怡 袁宁 陈佳宁 陈雁 陈铁杨 胡文忠 WANG Jiayu;GUAN Yuge;WANG Yi;YUAN Ning;CHEN Jianing;CHEN Yan;CHEN Tieyang;HU Wenzhong(College of Life Science,Dalian Minzu University,Dalian 116600,China;School of Bioengineering,Dalian University of Technology,Dalian 116024,China;School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China)

机构地区：[1]大连民族大学生命科学学院,辽宁大连116600 [2]大连理工大学生物工程学院,辽宁大连116024 [3]大连工业大学食品学院,辽宁大连116034

出　　处：《食品科学》2022年第21期248-256,共9页Food Science

基　　金：国家自然科学基金面上项目(31471923,31340038,31172009)。

摘　　要：新鲜花椰菜经鲜切加工处理后易发生酶促氧化褐变和品质劣变等现象,研发可有效保持鲜切花椰菜品质的方法是目前亟待解决的保鲜技术难题,本实验以‘夏花’花椰菜为实验材料,采用柠檬烯浸泡处理,通过测定生理代谢、滋味以及风味指标,探究柠檬烯处理对鲜切花椰菜的保鲜效果。结果表明,柠檬烯处理鲜切花椰菜可有效抑制褐变指数、质量损失率和呼吸强度上升,减缓L*值和总可溶性固形物(total soluble solid,TSS)质量分数下降;同时,柠檬烯处理还可提高相关抗氧化酶活力,维持还原型抗坏血酸(ascorbic acid,AsA)和谷胱甘肽(glutataione,GSH)等抗氧化物质的含量,提高1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率以及总抗氧化能力;此外,柠檬烯处理还可减少丙二醛(malondialdehyde,MDA)、超氧阴离子含量和过氧化氢含量,降低脂氧合酶(lipoxygenase,LOX)活力,延缓膜脂过氧化发生,维持鲜切花椰菜在贮藏期间的新鲜品质。研究还发现,柠檬烯处理有效保持了鲜切花椰菜烷烃、芳香成分等挥发性物质,使其在贮藏期间维持较好的气味特征,对鲜切花椰菜的滋味无不良影响。结论:柠檬烯处理可有效抑制鲜切花椰菜品质劣变,延长产品的货架期。本研究可为研发鲜切花椰菜保鲜技术提供理论依据。Fresh-cut cauliflower is prone to oxidative browning and quality deterioration during storage and sales.Thus,there is an urgent need to develop effective methods for maintaining the quality of fresh-cut cauliflower.In this experiment,‘ummer flower’cauliflower was used as the experimental material and soaked in limonene,and the preservation effect of limonene treatment on fresh-cut cauliflower was explored by measuring physiological metabolism,taste and flavor indexes.The results showed that limonene treatment of fresh-cut cauliflower could effectively inhibit the increase of browning index(BI),mass loss rate and respiratory intensity,and slow down the decrease of L*value and total solid solids(TSS)content.Moreover,limonene treatment could increase the activity of antioxidant-related enzymes,maintain the contents of antioxidants(ascorbic acid(AsA)and glutataione(GSH)),increase 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging capacity and total antioxidant capacity(TAC),reduce the accumulation of MDA,superoxide anion radical and hydrogen peroxide,reduce lipoxygenase(LOX)activity,delay membrane lipid peroxidation,and maintain the quality of fresh-cut cauliflower during storage.Further results showed that limonene treatment could effectively maintain the levels of alkanes,aromatic components and other volatile substances in fresh-cut cauliflower and,consequently,the odor characteristics during storage without having any adverse effect on the taste of fresh-cut cauliflower.In summary,limonene treatment can effectively inhibit the quality deterioration and extend the shelf life of fresh-cut cauliflower.This study can provide a theoretical basis for the development of preservation technologies for fresh-cut cauliflower.

关 键 词：柠檬烯 鲜切花椰菜 贮藏保鲜 滋味 风味 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]