食品与发酵工业 >

2026 , Vol. 52 >Issue 6: 164 - 172

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043320

研究报告

肉桂醛处理对鲜切莴苣褐变及活性氧代谢的影响

  • 熊敏 ,
  • 林德胜 ,
  • 廖玲燕 ,
  • 何妹英 ,
  • 刘云芬 ,
  • 殷菲胧 ,
  • 帅良
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  • 1(南昌师范学院 生命科学学院,江西 南昌,330032)
    2(贺州学院 食品与生物工程学院,广西康养食品科学与技术重点实验室,广西 贺州,542899)
    3(梧州学院 食品与制药工程学院,广西 梧州,543002)
第一作者:硕士,讲师(殷菲胧讲师和帅良教授为共同通信作者,E-mail:972155863@qq.com;shuailiang1212@163.com)

收稿日期: 2025-05-21

  修回日期: 2025-07-30

  网络出版日期: 2026-04-10

基金资助

国家自然科学基金项目(32260611);南昌师范学院校级项目(25XJZR03,15KJYB40);南昌师范学院学生科研创新项目(23XSKY98,S202414437011)

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Effect of cinnamaldehyde treatment on browning and reactive oxygen species metabolism in fresh-cut lettuce

  • XIONG Min ,
  • LIN Desheng ,
  • LIAO Lingyan ,
  • HE Meiying ,
  • LIU Yunfen ,
  • YIN Feilong ,
  • SHUAI Liang
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  • 1(School of Life Science, Nanchang Normal University, Nanchang 330032, China)
    2(School of Food and Bioengineering, Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou 542899, China)
    3(School of Food and Pharmaceutical Engineering, Wuzhou University, Wuzhou University, Wuzhou 543002, China)

Received date: 2025-05-21

  Revised date: 2025-07-30

  Online published: 2026-04-10

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摘要

为探究肉桂醛处理对鲜切莴苣褐变及其活性氧代谢的影响,该文以鲜切莴苣为原料,采用0.1、0.5、1.0 g/L肉桂醛处理,研究其在(5±1) ℃和85%~90%相对湿度的贮藏条件下对鲜切莴苣褐变的影响。研究结果表明,1.0 g/L肉桂醛处理可以显著抑制褐变度的上升,延缓总酚、类黄酮及醌类物质的积累,提高抗坏血酸和谷胱甘肽的含量。此外,肉桂醛处理能够通过抑制多酚氧化酶和过氧化物酶等褐变关键酶的活性,同时提高超氧化物歧化酶、过氧化氢酶、抗坏血酸过氧化物酶和谷胱甘肽还原酶的活性,增强活性氧清除能力,从而减轻氧化损伤,延缓褐变进程。综上所述,1.0 g/L肉桂醛处理可有效维持鲜切莴苣的贮藏品质,其通过调控活性氧代谢抑制褐变的机制为鲜切果蔬保鲜提供了新的技术途径。

关键词： 肉桂醛; 鲜切莴苣; 褐变; 活性氧代谢; 抗氧化酶

本文引用格式

熊敏 , 林德胜 , 廖玲燕 , 何妹英 , 刘云芬 , 殷菲胧 , 帅良 . 肉桂醛处理对鲜切莴苣褐变及活性氧代谢的影响[J]. 食品与发酵工业, 2026 , 52(6) : 164 -172 . DOI: 10.13995/j.cnki.11-1802/ts.043320

Abstract

To explore the effect of cinnamaldehyde treatment on browning and active oxygen metabolism of fresh-cut lettuce, this study used fresh-cut lettuce as the raw material and treated it with 0.1, 0.5, and 1.0 g/L cinnamaldehyde under storage conditions of (5±1) ℃ and 85%-90% relative humidity to investigate its effect on browning of fresh-cut lettuce.Results showed that treatment with 1.0 g/L cinnamaldehyde significantly inhibited the increase in browning degree, delayed the accumulation of total phenols, flavonoids, and quinones, and increased the content of ascorbic acid and glutathione.In addition, cinnamaldehyde treatment could inhibit the activity of key enzymes involved in browning, such as polyphenol oxidase and peroxidase, while simultaneously increasing the activity of superoxide dismutase, catalase, ascorbate peroxidase, and glutathione reductase.This enhanced the ability to scavenge reactive oxygen species, thereby reducing oxidative damage and delaying the browning process.In summary, treatment with 1.0 g/L cinnamaldehyde could effectively maintain the storage quality of fresh-cut lettuce, and its mechanism of inhibiting browning by regulating reactive oxygen metabolism provides a new technical approach for the preservation of fresh-cut fruits and vegetables.

Key words： cinnamaldehyde; fresh-cut lettuce; browning; reactive oxygen species metabolism; antioxidant enzymes

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