真空预冷结合氮气(N_(2))包装处理对小白杏糖代谢的影响  

Effects of vacuum precooling combined with nitrogen packaging treatment on sugar metabolism of Xiaobai apricot

作　　者：田全明 路帆 殷贝贝 刘雪艳 魏佳 吴斌 TIAN Quanming;LU Fan;YIN Beibei;LIU Xueyan;WEI Jia;WU Bin(Institute of Farm Product Storage and Processing,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China;College of Food and Pharmaceutical Sciences,Xinjiang Agricultural University,Urumqi 830052,China)

机构地区：[1]新疆农业科学院农产品贮藏加工研究所,乌鲁木齐830091 [2]新疆农业大学食品科学与药学学院,乌鲁木齐830052

出　　处：《新疆农业科学》2023年第7期1705-1712,共8页Xinjiang Agricultural Sciences

基　　金：新疆杏产业技术体系保鲜加工岗位(XJCYTX-03);国家重点研发项目(2019YFD1002303-2)。

摘　　要：【目的】研究N_(2)包装处理对小白杏果实中糖组分及糖代谢相关酶活性的调节作用。【方法】以新疆特色果品小白杏为试材,采用真空预冷结合氮气(N_(2))包装处理,将处理后小白杏放置4℃条件下贮藏,贮藏时间为18 d。【结果】真空预冷结合氮气包装处理能提高果实中葡萄糖和果糖的含量、蔗糖磷酸合成酶(SPS)、蔗糖分解酶(SS-I)、中性转化酶(NI)和酸性转化酶(AI)的活性,降低蔗糖和山梨糖醇的含量。当贮藏至18 d时,真空预冷结合N_(2)处理组杏果实中葡萄糖含量是93.42 mg/g、果糖含量是54.73 mg/g,较对照组分别提高了13.32%、11.6%;SPS、SS-I、NI和AI活性较对照组分别提高了31.42%、44.06%、9.58%、19.98%。【结论】真空预冷结合N_(2)包装处理可以保持小白杏果实中糖类物质,较好维持了果实的口感。【Objective】To study the regulation effect of N_(2) packaging treatment on sugar components and sugar metabolism-related enzyme activity in Xiaobai apricot fruits.【Methods】With Xinjiang characteristic Xiaobai apricot fruit as the test material,the vacuum pre-cooled combined with nitrogen(N_(2))packaging was used for treatment,after that,they were stored under 4℃conditions for the storage time of 18 d.【Results】The results showed that:vacuum precooling combined with nitrogen treatment could increase the content of glucose and fructose in the apricot,by increasing sucrose phosphate synthase(SPS),sucrose decomposing enzyme(SS-I),neutral invertase(NI),acid invertase(AI)activity,thereby reducing the content of sucrose and sorbitol.When stored for 18 days,the glucose content of the apricot in the vacuum precooling combined with N_(2) treatment group was 93.42 mg/g and the fructose content was 54.73 mg/g,which increased by 13.32%and 11.6%respectively compared with the control group;In addition to that,the activities of SPS,SS-I,NI,and AI increased by 31.42%,44.06%,9.58%,and 19.98%,respectively.【Conclusion】The vacuum precooling combined with N_(2) treatment can maintain the sugars in the Xiaobai apricot,thereby better maintaining the taste of the apricot.

关 键 词：真空预冷 氮气熏蒸 小白杏 糖组分 

分 类 号：TS202.1[轻工技术与工程—食品科学]