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食品与发酵工业  2020, Vol. 46 Issue (13): 174-181    DOI: 10.13995/j.cnki.11-1802/ts.022606
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Vc@SeNPs抗氧化活性评价及其对鲜切苹果品质的影响
李长江, 朱珊珊, 王娜, 聂梦娇, 郑国栋*, 杨丽聪*
(江西农业大学 食品科学与工程学院,天然产物结构与分离重点实验室,江西 南昌,330045)
Evaluation of antioxidant activity of Vc@SeNPs and its effect on thequality of fresh-cut apples
LI Changjiang, ZHU Shanshan, WANG Na, NIE Mengjiao, ZHENG Guodong*, YANG Licong*
(Key Laboratory of Nature Produce and Functional Food, College of Food Science and Engineering,Jiangxi Agricultural University, Nanchang 330045, China)
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摘要 为开发既能补充人体微量元素硒,又能保持鲜切苹果优良品质的果蔬保鲜剂,以抗坏血酸(Vc)还原亚硒酸钠制得Vc修饰纳米硒(Vc modified nano selenium, Vc@SeNPs),采用紫外-可见光谱、傅里叶变换红外光谱、透射电镜对其进行表征,通过体外抗氧化指标,及鲜切苹果褐变、失重率、平均散失率和总酚含量的测定,初步评价Vc@SeNPs对鲜切苹果品质的影响。结果表明,Vc@SeNPs分散均匀,呈球形形貌,平均粒径为64.80 nm;具有较好的清除羟自由基(·OH),超氧阴离子自由基(O-2·),1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)自由基的能力;其IC50分别为0.10、0.24和0.50 mg/mL,且还原力强于Vc。在保持鲜切苹果感官价值及品质方面,Vc@SeNPs效果优于Vc。其中10 g/L Vc@SeNPs对延缓鲜切苹果褐变的效果最佳,50 g/L Vc@SeNPs能有效防止鲜切苹果多酚氧化,降低水分散失,而蒸馏水组褐变迅速,水分大量散失,多酚严重氧化。因此,Vc@SeNPs有望成为新型果蔬保鲜剂。
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李长江
朱珊珊
王娜
聂梦娇
郑国栋
杨丽聪
关键词:  抗坏血酸修饰纳米硒  表征  鲜切苹果  抗氧化    
Abstract: The objective of this work was to develop fruit and vegetable preservatives that can supplement human selenium nutrients and maintain the excellent quality of fresh-cut apples. Firstly, ascorbic acid (Vc) was used as the reducing agent and surface modifier in the formation of Vc modified nano-selenium (Vc@SeNPs). Then, the morphology and chemical composition of the nanoparticles was characterized using UV-Vis, Fourier transform infrared spectroscopy (FT-IR), and transmission electron microscope (TEM). Subsequently, the antioxidant capacity of Vc@SeNPs was evaluated by in vitro free radical scavenging indicators, and the effect of Vc@SeNPs on the quality of fresh-cut apples at room temperature (25 ℃) was also examined. The results showed that Vc@SeNPs has uniformly dispersed with spherical morphology and an average particle size of 64.80 nm. The antioxidant results showed that Vc@SeNPs has antioxidant activity. The IC50 of hydroxyl, superoxide and DPPH free radicals scavenging ability is 0.10, 0.24, and 0.50 mg/mL, respectively. Moreover, the reducing power of Vc@SeNPs is stronger than Vc. In maintaining the sensory value and quality of fresh-cut apples, Vc@SeNPs treatment is better than Vc. 10 g/L Vc@SeNPs has the best effect ondelaying the browning of fresh-cut apples; 50 g/L Vc@SeNPs could effectively prevent the oxidation of polyphenols and reduce the water loss in fresh-cut apples. However, in the distilled water group, fresh-cut apples browned rapidly with a large amount of water loss and severe polyphenols oxidation. Hence, Vc@SeNPs is expected to be a new fruit and vegetable preservative.
Key words:  ascorbic acid modified nano-selenium    representation    fresh-cut apple    antioxidant
收稿日期:  2019-10-22                出版日期:  2020-07-15      发布日期:  2020-03-04      期的出版日期:  2020-07-15
基金资助: 国家自然科学基金项目(21701068,21967010); 江西省自然科学基金项目(20171BAB215074); 江西省教育厅科技计划项目(GJJ180209)
作者简介:  硕士研究生(杨丽聪副教授和郑国栋教授为共同通讯作者,E-mail:wanttobea@163.com;zrs150716@ aliyun.com)
引用本文:    
李长江,朱珊珊,王娜,等. Vc@SeNPs抗氧化活性评价及其对鲜切苹果品质的影响[J]. 食品与发酵工业, 2020, 46(13): 174-181.
LI Changjiang,ZHU Shanshan,WANG Na,et al. Evaluation of antioxidant activity of Vc@SeNPs and its effect on thequality of fresh-cut apples[J]. Food and Fermentation Industries, 2020, 46(13): 174-181.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.022606  或          http://sf1970.cnif.cn/CN/Y2020/V46/I13/174
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