乙烯利处理对去皮莲藕酚类和活性氧代谢的影响  

Effects of ethephon treatment on phenol and active oxygen metabolism of peeled lotus root

作　　者：李秋瑛 胡铭文 王宏勋[2,3] 易阳 王丽梅 艾有伟[1] 闵婷 LI Qiu-Ying;HU Ming-Wen;WANG Hong-Xun;YI Yang;WANG Li-Mei;AI You-Wei;MI Ting(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;College of Life Science and Technology,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products Key Laboratory of Agricultural Products,Wuhan 430023,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]武汉轻工大学生命科学与技术学院,武汉430023 [3]农产品加工与转化湖北省重点实验室,武汉430023

出　　处：《食品安全质量检测学报》2024年第8期1-10,共10页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(32001764);湖北省重点研发计划项目(2022BBA0023)。

摘　　要：目的探究乙烯利(ethephon,ET)处理对去皮莲藕(Nelumbo nucifera Gaertn)贮藏品质的影响及潜在作用机制。方法以鄂莲5号莲藕为实验材料,每12 h测定其在20℃贮藏期间的色泽、总酚含量、多酚氧化酶(polyphenol oxidase,PPO)、苯丙氨酸解氨酶(phenylalnine ammonialyase,PAL)、超氧阴离子(superoxide production,O_(2)^(-)·)的产生速率、过氧化氢(hydrogen peroxide,H2O_(2))含量、丙二醛(malondialdehyde,MDA)含量、羟基自由基(hydroxyl radical,·OH)生成速率、超氧化物歧化酶(superoxide dismutase,SOD)、过氧化氢酶(catalase,CAT)和过氧化物酶(peroxidase,POD)的变化规律。结果4.0 g/L ET溶液浸泡去皮莲藕5 min有效抑制了去皮莲藕的褐变,显著延缓了L^(*)的下降,在72 h贮藏后约为对照组的1.04倍(P<0.05)。在整个贮藏期间,与对照相比,ET处理提高了PAL和PPO的活性,诱导总酚物质含量的增加,ET处理组在60 h的总酚含量达到最高值,其含量为165.01 mg/kg,约为CK组的1.18倍。ET处理提高了去皮莲藕POD、SOD和CAT的活性,同时增强了1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率。ET抑制O_(2)^(-)·,降低·OH、MDA和H_(2)O_(2)含量。结论4.0 g/L ET处理可以通过诱导酚类物质的生成和提高自身的抗氧化能力来延缓去皮莲藕的品质劣变,可为维持果蔬品质方面的应用提供理论参考。Objective To investigate the effects and possible mechanisms of ethephon(ET)on the impact of treatment on the storage quality of peeled lotus root(Nelumbo nucifera Gaertn).Methods The colour,total phenol content,polyphenol oxidase(PPO),phenylalnine ammonialyase(PAL),rates of superoxide production(O_(2)^(-)·),hydrogen peroxide(H2O_(2))content,malondialdehyde(MDA)content,hydroxyl radical(·OH),superoxide dismutase(SOD),catalase(CAT)and peroxidase(POD)were determined every 12 h during the storage period at 20℃,using E-Lian No.5 as the test material.The patterns of superoxide dismutase(SOD),catalase(CAT),peroxidase(POD)and malondialdehyde(MDA)content,hydroxyl radical(·OH),superoxide dismutase(SOD),catalase(CAT),and peroxidase(POD)were determined by the results of the study.Results It was shown that soaking peeled lotus root in 4.0 g/L ET solution for 5 min effectively inhibited the browning of peeled lotus root and significantly delayed the decrease of L^(*),which was about 1.04 times higher than that of the control group after 72 h of storage.During the whole storage period,the ET treatment increased the activities of PAL and PPO and induced an increase in the total phenolic content compared with the control,and the total phenolic content of the ET treated group reached the highest value of 165.01 mg/kg at 60 h,which was about 1.18 times higher than that of the CK group.ET treatment increased the activities of POD,SOD and CAT in peeled lotus root,as well as enhanced 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging.ET inhibited the O_(2)^(-)·and reduced the content of·OH,MDA and H_(2)O_(2).Conclusion The results show that 4.0 g/L ET treatment can delay the quality deterioration of peeled lotus root by inducing the production of phenolics and improving its own antioxidant capacity,which can provide theoretical references for applications in maintaining the quality of fruits and vegetables.

关 键 词：乙烯利 去皮莲藕 贮藏品质 活性氧 酚类物质 

分 类 号：TS254.58[轻工技术与工程—水产品加工及贮藏工程]