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食品与发酵工业  2018, Vol. 44 Issue (9): 177-181    DOI: 10.13995/j.cnki.11-1802/ts.016322
  生产与科研经验 本期目录 | 过刊浏览 | 高级检索 |
24-油菜素内酯溶液浸泡处理对鲜切生菜褐变的影响
乔永祥, 谢晶*, 雷昊
上海冷链装备性能与节能评价专业技术服务平台,食品科学与工程国家级实验教学 示范中心(上海海洋大学),上海海洋大学 食品学院,上海,201306
Effect of 24-epibrassinolide on fresh-cut lettuce browning
QIAO Yong-xiang, XIE Jing*, LEI Hao
Shanghai Professional Technology Service Platform on Cold chain Equipment Performance and Energy Saving Evaluation, National Experimental Teaching Demonstration Center for Food Science and Engineering(Shanghai Ocean University), College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
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摘要 在4 ℃贮藏条件下研究5、15 μmol/L油菜素内酯浸泡处理对鲜切生菜褐变的影响。研究表明,油菜素内酯可以很好地抑制多酚氧化酶(Polyphenol oxidase, PPO)和苯丙氨酸解氨酶(Phenylalanine ammonialyase, PAL)活性,提高过氧化物酶(Peroxidase, POD)活性,其中15 μmol/L油菜素内酯处理效果尤为显著。在贮藏期间15 μmol/L油菜素内酯浸泡10 min处理显著降低了鲜切生菜的褐变指数,延缓了丙二醛含量的积累,在第9天感官评分仍高达8.3,在第12天才失去食用价值,而对照组的货架期仅为9 d,由此表明油菜素内酯浸泡处理抑制了鲜切生菜褐变的发生,延长了货架期,为今后鲜切生菜的保鲜提供了一种新的工艺。
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乔永祥
谢晶
雷昊
关键词:  鲜切生菜  褐变  油菜素内酯    
Abstract: The influence of 5 and 15 μmol/L 24-epibrassinolide(EBR) dipping treatment on the browning of fresh-cut lettuce under 4 ℃ cold store was studied. Results indicated that EBR could inhibit activities of polyphenol oxidase (PPO) and phenylalanine ammonialyase (PAL), and increase peroxidase (POD) activity. EBR 15 μmol/L dipping treatment had the best effect on browning inhibition. It reduced the browning index and delayed the accumulation of malondialdehyde content significantly during the storage period. The sensory score was up to 8.3 after 9 days, and the dietary value was lost after 12 days, while shelf-life of the control group was only 9 days. The results showed that EBR dipping treatment can inhibit the browning of fresh-cut lettuce and extend shelf-life. The study provides a new method for fresh-cut lettuce preservation.
Key words:  fresh-cut lettuce    browning    24-epibrassinolide
收稿日期:  2017-11-21                出版日期:  2018-09-25      发布日期:  2018-10-30      期的出版日期:  2018-09-25
基金资助: 上海市科委公共服务平台建设项目(17DZ2293400);上海市绿叶菜产业体系建设项目
作者简介:  硕士研究生(谢晶博士为通讯作者,E-mail:jxie@shou.edu.cn)。
引用本文:    
乔永祥,谢晶,雷昊. 24-油菜素内酯溶液浸泡处理对鲜切生菜褐变的影响[J]. 食品与发酵工业, 2018, 44(9): 177-181.
QIAO Yong-xiang,XIE Jing,LEI Hao. Effect of 24-epibrassinolide on fresh-cut lettuce browning[J]. Food and Fermentation Industries, 2018, 44(9): 177-181.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.016322  或          http://sf1970.cnif.cn/CN/Y2018/V44/I9/177
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