不同质量浓度的槐糖脂对沙糖桔果皮酶活性的影响  

Effect of sophorolipid with different concentrations on the enzymatic activity of orange peel

作　　者：郭丽英[1,2] 熊泳诗 彭富兴 何颖 王金菊 区健涛 吉前华[1,2] GUO Liying;XIONG Yongshi;PENG Fuxing;HE Ying;WANG Jinju;OU Jiantao;JI Qianhua(Fruit Research lnstitute,Zhaoqing University,Guangdong Zhaoqing 526061,China;College of Life Sciences,Zhaoqing University,Guangdong Zhaoqing 526061,China)

机构地区：[1]肇庆学院果树研究所,广东肇庆526061 [2]肇庆学院生命科学学院,广东肇庆526061

出　　处：《食品工程》2024年第1期51-54,64,共5页Food Engineering

基　　金：肇庆学院科研基金资助项目(2022011646)(QN202226);肇庆市科技计划项目(2022040316005);广东省大学生创新创业训练计划项目(S202110580045)。

摘　　要：应用不同质量浓度的槐糖脂对沙糖桔果实进行浸泡和打孔损伤处理,结果表明,槐糖脂均能提高果实果皮防御酶活性,具有诱导沙糖桔果实抗病性和抗打孔损伤能力;采用复配新型保鲜剂结合31 g/L槐糖脂溶液浸果处理,酶活性诱导效果更为显著。Application of different mass concentration of glycolipids tree to soak and sand sugar JieGuo real punch injury treatment,the results show that the huaihe glycolipids could improve the defense enzyme activity of the fruit peel,sugar JieGuo has induced sand compaction resistance and the ability to resist perforating injury;The effect of enzyme activity induction was more significant when the fruit was soaked with 31g/L sophorosaccharide solution combined with a new type of fresh-preserving agent.

关 键 词：沙糖桔 槐糖脂 酶活性 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]