摘要
为探究抗坏血酸对香蕉活性氧代谢、抗氧化能力和贮藏品质的影响,将香蕉以蒸馏水浸泡30 min为对照组,以50 mmol/L抗坏血酸溶液浸泡相同时间为试验组,置于25℃、相对湿度85%~95%条件下贮藏并测定相关生理生化指标。结果表明:在贮藏期间,抗坏血酸处理能够延缓香蕉的褐变发生,使香蕉失重率降低,硬度降低减缓,并且有效降低了香蕉的过氧化氢含量,提高抗超氧阴离子活力单位,与对照组相比,抗坏血酸处理明显提高了香蕉的超氧化物歧化酶、过氧化氢酶和抗坏血酸过氧化物酶活性。由此可见抗坏血酸处理能够有效影响香蕉贮藏期间的活性氧水平和抗氧化能力,对保持香蕉品质有重要作用。
In order to explore the effects of ascorbic acid on active oxygen metabolism,antioxidant capacity,and storage quality of bananas,bananas were soaked in distilled water(control group)or 50 mmol/L ascorbic acid solution(experimental group)for 30 min.The bananas were stored at 25℃and a relative humidity of 85%-95%,and the related physiological and biochemical indexes were determined.The results showed that during storage,ascorbic acid treatment could delay the occurrence of banana browning,reduce the rate of weight loss and the hardness,effectively reduce the hydrogen peroxide content,and increase the activity unit of the antisuperoxide anion.Compared with the control group,ascorbic acid treatment also significantly increased the activities of superoxide dismutase,catalase,and ascorbic acid peroxidase.Therefore,ascorbic acid treatment can effectively alter the level of reactive oxygen species and the antioxidant capacity of bananas during storage,which was important for maintaining banana quality.
作者
杨菊
程谦伟
孟陆丽
胡波
石玉秋
袁海英
周传悦
莫斯敏
YANG Ju;CHENG Qian-wei;MENG Lu-li;HU Bo;SHI Yu-qiu;YUAN Hai-ying;ZHOU Chuan-yue;MO Si-min(Guangxi University of Science and Technology,Liuzhou 545006,Guangxi,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第15期146-151,共6页
Food Research and Development
关键词
抗坏血酸
香蕉
活性氧
抗氧化酶
保鲜
ascorbic acid
banana
reactive oxygen species
antioxidant enzymes
fresh
