乳酸钙对鲜切生菜生理特性及抗氧化品质的影响  

Effects of Calcium Lactate on Physiological Characteristics and Antioxidant Quality of Fresh-Cut Lettuce

作　　者：陈恬 侯亚茹 李弘文 任乾乾 李存曦 孙风合 张晓宇 CHEN Tian;HOU Yaru;LI Hongwen;REN Qianqian;LI Cunxi;SUN Fenghe;ZHANG Xiaoyu(College of Food Science and Engineering,Shanxi Agricultural University,Taiyuan 030031,China;School of Energy and Constructional Engineering,Shandong Huayu University of Technology,Dezhou 253034,China;Taiyuan Hongxin Agricultural Products Co.,Ltd.,Taiyuan 030031,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西太原030031 [2]山东华宇工学院能源与建筑工程学院,山东德州253034 [3]太原市鸿新农产品有限公司,山西太原030031

出　　处：《山西农业科学》2024年第5期143-151,共9页Journal of Shanxi Agricultural Sciences

基　　金：山西省现代农业产业技术体系建设专项(2023CYJSTX08-09)。

摘　　要：为了延长鲜切生菜的贮藏期,为乳酸钙在鲜切生菜加工技术上的应用提供理论依据,以生菜为试材,探究不同质量浓度(0(CK)、1.5、3.0、4.5 g/L)乳酸钙(CAL)处理对控制鲜切生菜褐变的生理机制。以贮藏过程中鲜切生菜的失重率、褐变指数(BI)、叶绿素含量、相对电导率、丙二醛(MDA)含量等生理特性,以及抗坏血酸(Vc)、多酚氧化酶(PPO)、过氧化物酶(POD)、苯丙氨酸解氨酶(PAL)活性和总酚含量等抗氧化物质的变化为评价指标,分析不同质量浓度CAL对鲜切生菜贮藏品质的影响。结果表明,在贮藏至第8天时,经CAL处理的鲜切生菜水分含量仍较高,而对照的鲜切生菜出现了萎蔫,且比3.0 g/L CAL和4.5 g/L CAL处理的萎蔫时间提早了2 d。与对照相比,不同质量浓度的CAL处理均能抑制叶绿素的降解、保持细胞膜的相对完整性、减少Vc的损失,以及降低PPO、POD、PAL的活性,减缓总酚含量的下降;其中,3.0 g/L CAL处理的效果最为显著,在贮藏第10天时,3.0 g/L CAL处理的PAL、PPO及POD活性相较于对照组分别降低30.1%、45.5%和24.0%,总酚含量是对照组的1.6倍,作为抗氧化剂有效缓解了鲜切生菜的酶促褐变。3.0 g/L CAL处理能够延缓酶促褐变的发生,维持鲜切生菜良好的生理特性及抗氧化品质,在10 d的贮藏期内保持了良好的商品价值,比对照组的保鲜期延长了4 d。In order to prolong the storage period of fresh-cut lettuce,provide theoretical basis for the application of calcium lactate in the processing technology of fresh-cut lettuce,in this study,lettuce was used as the test material to investigate the physiological mechanism of different concentrations(0(CK),1.5,3.0,4.5 g/L)of calcium lactate(CAL)treatments in controlling the browning of fresh-cut lettuce.The evaluation indexes included the physiological characteristics such as weight loss rate,browning index(BI),chlorophyll content,relative conductivity,malondialdehyde(MDA)content,and vitamin C(Vc)content,polyphenol oxidase(PPO)activity,peroxidase(POD)activity,phenylalanine ammonia lyase(PAL)activity,and the changes in antioxidant substances such as the acitivities of ascorbic acid(Vc),polyphenol oxidase(PPO),peroxidase(POD),and phenylalanine ammonia lyase(PAL)and the total phenolic content of fresh-cut lettuce during storage.The effect of different concentrations of CAL on the storage quality of fresh-cut lettuce was analyzed.The results showed that the moisture content of fresh-cut lettuce treated with CAL was higher until the eighth day of storage;however,the fresh-cut lettuce treated with the control(CK)appeared wilting and it was two days earlier than the lettuce treated with 3.0 g/L and 4.5 g/L of CAL.Compared to the control,different concentrations of CAL could delay the decomposition of chlorophyll,maintain the relative integrity of the cell membrane,reduce the loss of Vc,suppress the activities of PPO,POD,and PAL,and slow down the decrease in total phenolic content.The effect of 3.0 g/L of CALtreatment was the most significangt,the activities of PAL,PPO,and POD in the 3.0 g/L CAL treatment were 30.1%,45.5%,and 24%lower,respectively,than those in the control group on the tenth day of storage.Additionally,the total phenol content was 1.6 times that of the control,acting as an antioxidant to alleviate enzymatic browning of fresh-cut lettuce.The 3.0 g/L CAL treatment was more beneficial in delaying enzymatic brow

关 键 词：鲜切生菜 乳酸钙 抗氧化 贮藏品质 

分 类 号：S636.2[农业科学—蔬菜学]