不同切割损伤强度对红心萝卜抗氧化活性的影响
目的 比较不同切割损伤强度对红心萝卜在5 ℃, 48 h内抗氧化系统和抗氧化活性的影响。方法 以切割后组织的表面积与质量的比值来定义切割损伤强度, 单位为cm2/g。测定不同切割损伤强度(片状4.65 cm2/g、丁状6.67 cm2/g、丝状11.87 cm2/g)下样品的多酚含量、抗氧化酶活性以及DPPH自由基清除率来评价抗氧化能力。结果 不同切割损伤强度的鲜切处理均能在贮藏前24 h显著诱导酚类物质的合成和积累, 提高抗氧化活性, 其中损伤强度最大(11.87 cm2/g)的鲜切红心萝卜丝酚类物质含量和抗氧化活性最高。结论 切割损伤在一定时间内可诱导红心萝卜中酚类物质的合成和积累, 提高其抗氧化活性。
Objective To analyze and compare the effect of fresh-cut treatment at different wounding intensities on antioxidant system and antioxidant activity of red-fleshed radish stored at 5 ℃ for 48 h. Methods Wounding intensity (A/W) was defined by the ratio of the new surface area created by wounding in cm2 over the tissue weight in g. Antioxidant activity was evaluated by determining the content of phenolics, the activities of antioxidant enzymes and DPPH radical scavenging activity of slices(4.65 cm2/g), cubes(6.67 cm2/g) and shreds(11.87 cm2/g). Results All of the fresh-cut treatment could induce the synthesis and accumulation of phenolics and increase the antioxidant activity significantly in first 24 h of storage, with the treatment cutting into shreds (11.87 cm2/g) being the most effective. Conclusion Wounding intensity can induce the synthesis, accumulation of phenolics, and increase the antioxidant activity.
标题：不同切割损伤强度对红心萝卜抗氧化活性的影响
英文标题：Effect of fresh-cut treatments at different wounding intensities on antioxidant properties of postharvest red-fleshed radish
作者：
高梵 南京农业大学食品科技学院
李晓安 南京农业大学食品科技学院
韩聪 南京农业大学食品科技学院
金鹏 南京农业大学食品科技学院
郑永华 南京农业大学食品科技学院
中文关键词:鲜切处理,损伤强度,红心萝卜,抗氧化活性,
英文关键词:fresh-cutting treatment,wounding intensity,red-fleshed radish,antioxidant activity,
发表日期：2015-06-23
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