摘要
[目的]为了研究韭菜的耐贮能力,采用外源NO处理韭菜,通过韭菜体内抗氧化酶活性的检测,推断韭菜的新鲜度。[方法]用不同浓度外源NO供体硝普钠(SNP)溶液处理韭菜,分别测定4种抗氧化酶抗坏血酸过氧化物酶(APX)、过氧化氢酶(CAT)、过氧化物酶(POD)和超氧化物歧化酶(SOD)的活性。[结果]用浓度0.05 mmol/L SNP密闭浸泡2 h,贮藏7 d左右,韭菜中APX、CAT、POD活性均比对照组高,SOD活性呈现缓慢下降的趋势。这说明适宜浓度外源NO处理能够延长韭菜的贮藏期,延缓衰老进程,对韭菜的保鲜有较好的促进作用。[结论]适量外源NO处理,能有效地提高贮藏过程中抗氧化酶活性,延长贮藏期,增强保鲜效果,可为果蔬保鲜方法的探索提供理论基础。
[ Objective ] In order to study Chinese chives storage capacity, using external sources nitrogen oxide dealing with Chinese chives, the antioxidant enzyme activities were detected to speculate from Chinese chives freshness. [ Method] Different concentrations of exogenous NO donor sodium nitroprusside （SNP） solution were used to treat fresh-cut Chinese Chives, four kinds of antioxidant enzymes APX, CAT, POD and SOD activities were measured. [ Result] The results showed that at a concentration of 0.05 mmol/LSNP closed immersion 2 h, 7 days storage, fresh-cut Chinese Chives APX, CAT, POD activities were higher than those of control, SOD activity showed a downward trend. So the suitable concentration of NO could extend the storage life of fresh-cut Chinese Chives, slow the aging process, which had a good role in promoting the preservation of fresh-cut Chinese Chives. [ Conclusion] The right amount extraneous source NO can effectively enhance the antioxidant enzyme activities, extend shelf life preservation, and enhance effectiveness, providea theoretical basis for exploration of the fruit and vegetable preservation methods.
出处
《安徽农业科学》
CAS
北大核心
2011年第36期22294-22296,共3页
Journal of Anhui Agricultural Sciences
基金
江西省教育厅科技资助项目(GJJ10249)
江西科技师范学院校级<生物化学>精品课程建设项目
关键词
NO
韭菜
抗氧化酶
NO
Fresh-cut chinese chives
Antioxidant enzymes
