超声处理对鲜切西兰花的保鲜效果  

Effect of Ultrasound Treatment on Quality Maintenance of Fresh-Cut Broccoli

作　　者：丁娇 汤静[1] 董小盼 金鹏[1] 郑永华[1] DING Jiao;TANG Jing;DONG Xiaopan;JIN Peng;ZHENG Yonghua(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)

机构地区：[1]南京农业大学食品科学技术学院,江苏南京210095

出　　处：《食品科学》2024年第10期224-231,共8页Food Science

基　　金：国家自然科学基金面上项目(31972092)。

摘　　要：为探究超声(ultrasound,US)处理对鲜切西兰花保鲜的作用,将鲜切西兰花用40 kHz不同功率(200、250、300、350W和400W)US处理10min,置于10℃贮藏96h,依据表观和微生物品质变化,确定US处理对西兰花保鲜的适宜条件,在此基础上研究了适宜US处理对鲜切西兰花叶绿素降解和活性成分变化的影响。结果表明,不同功率US处理能延缓鲜切西兰花黄化指数、L*值、霉菌、酵母和菌落总数的上升,抑制色调角H值下降,其中300WUS处理对维持鲜切西兰花表观和微生物品质的作用最佳。进一步研究表明,300WUS处理能明显抑制鲜切西兰花叶绿素酶和脱镁螯合酶的活力,保持较高的叶绿素a、叶绿素b和总叶绿素含量。同时,300WUS处理还能保持较高的VC、总酚、总硫代葡萄糖苷和萝卜硫素等活性成分含量,提高1,1-二苯基-2-三硝基苯肼自由基和羟自由基清除能力。这些结果表明超声处理不仅能有效延缓鲜切西兰花的黄化,还可维持较高的活性成分含量,从而起到保鲜作用。This study aimed to investigate the effect of ultrasound(US)treatment on the quality maintenance of fresh-cut broccoli during storage.Fresh-cut broccoli was treated ultrasonically at 40 kHz and different power levels(200,250,300,350 and 400 W)for 10 min and then stored at 10℃for up to 96 h.The changes of appearance and microbial load were measured to determine the optimum parameters of US treatment for fresh-cut broccoli.Furthermore,the effect of the optimum US treatment on chlorophyll degradation and the changes in bioactive components in fresh-cut broccoli was studied.The obtained data indicated that US treatments at all power levels tested delayed the increase of yellowing index,L*value,total mold and yeast count and total bacterial count,and inhibited the decrease of H value,the 300 W power being the most effective in maintaining the appearance and microbial quality of fresh-cut broccoli.US treatment at 300 W effectively inhibited the activities of chlorophyllase and Mg-dechelatase,contributing to maintaining higher contents of chlorophyll a,chlorophyll b and total chlorophyll of fresh-cut broccoli.Meanwhile,this treatment maintained higher contents of bioactive ingredients such as vitamin C,total phenols,total glucosinolates and sulforaphane,and improved the scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl(DPPH)and hydroxyl radicals.Therefore,these results indicated that US treatment could not only effectively slow down the yellowing of fresh-cut broccoli,but also maintain higher contents of bioactive compounds,thus playing a fresh-keeping role.

关 键 词：鲜切西兰花 超声 叶绿素降解 品质 抗氧化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]