Microsoft Word 刘程惠-二校 2452

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1 6 7 Vol. 6 No Journal of Food Safety and Quality Jul., 2015 刘程惠, 胡文忠 *, 王艳颖, 田密霞, 姜爱丽 (, ) 摘要 : 目的 4 14 d 方法 DPPH Fenton, V C (CAT) (APX) (SOD) 结果 12 d, ;, ; 10 d, APX ; V C 80 mg/100 g 60 mg/100 g, ; CAT SOD,, 结论 8~12 d 关键词 : ; ; The changes of fresh-cut broccoli in antioxidant activity LIU Cheng-Hui, HU Wen-Zhong *, WANG Yan-Ying, TIAN Mi-Xia, JIANG Ai-Li (College of Life Science, Dalian Nationalities University, Dalian , China) ABSTRACT: Objective To study the antioxidant activity of fresh-cut broccoli stored at 4 during 14 d. Methods DPPH system, Fenton system and reduction system were used to research the changes of antioxidant capacity during the storage. The nutrition facts and enzyme activity that related to broccoli were also measured, including the total phenols content, V C content, catalase activity (CAT), ascorbic acid peroxides activity (APX) and superoxide dismutase (SOD) activity. Results The total antioxidant capacity of fresh-cut broccoli had a trend of gradual increase during the first 12 d storage, and then had a trend of slow decrease. The scavenging capability of hydroxyl radical maintained a high level, but had a trend that first down then up. The reduce power continued to enhance during the first 10 d storage, then acutely reduced during the rest of storage. The total phenol and APX activity showed a trend of rising up first and falling down later. V C content was reduced to 60 mg/100g from 80 mg/100g, and barely changed afterwards. The CAT activity and SOD activity were down at first, then up in the middle and slowly down at last. Conclusion It was suggested that the best edible period of fresh-cut broccoli should be 8~12 d. 基金项目 : (2012BAD38B05) ( , ) (DC , DC ) Fund: Supported by the National Science and Technology Pillar Program during the 12th Five-Year Plan Period (2012BAD38B05), the National Natural Science Foundation of China ( , ), Fundamental Research Funds for the Central Universities (DC , DC ) * 通讯作者 :,,, hwz@dlnu.edu.cn *Corresponding author: HU Wen-Zhong, Professor, College of Life Science, Dalian Nationalities University, No.18, Liaohe West Road, Jinzhou New District, Dalian , China. hwz@dlnu.edu.cn

2 7, : 2453 KEY WORDS: fresh-cut broccoli; antioxidant activity; antioxidant enzyme 1 引言,,, [1], [2],,, [3],, 14 d,, 2 材料与方法 2.1 材料与试剂, 95% 1, (DPPH) (NBT) (DTT) (EDTA) ( ), Sigma 2.2 仪器与设备 UV , ( ) ; T25, IKA ; TDL-60B, 2.3 实验方法原料处理, (10 16 cm), 50 g, 4, 3,, DPPH 自由基清除率的测定 Saxena [4] Alothman [5] 5 g, 15 ml,, r/min 30 min, 2 ml 2 ml 0.1 mmol/l DPPH 517 nm, 2 ml DPPH : 羟自由基清除率的测定 [6] 5 g, 5 ml,, r/min 20 min,,, 1 ml mol/l 2 ml (ph 7.4) 1 ml, 0.75 mol/l 0.01 g/100 ml H 2 O 2 1 ml, 536 nm, H 2 O 还原力的测定 Soong [7] 5 g, 10 ml,, r/min 20 min,,, ml 2.5 ml 0. 2mol/L ph ml 1g/100 ml, min, 2.5 ml 10 g/100 ml,, (4, 4000 r/min)10 min, 2.5 ml 2.5 ml 0.5 ml 0.1 g/100 ml, 10 min, 700 nm 总酚和 V C 含量的测定 HCl- [8] V C [9] 过氧化氢酶抗坏血酸过氧化物酶和超氧化物歧化酶活性的测定 (catalase, CAT) (ascorbate peroxidase, APX) (superoxide dismutase, SOD) [10] 3 结果与分析 3.1 鲜切西兰花在贮藏过程中清除自由基能力的变化鲜切西兰花在贮藏过程中 DPPH 清除率的变化 DPPH

3 2454 6, DPPH [11] 1, 6 d DPPH, 6~12 d, 12 d %,, 14 d % 4, 12 d 鲜切西兰花在贮藏过程中还原力的变化,, 3, 4, 10 d 2.32 OD 700,, 14 d 1.46 OD DPPH Fig. 1 Changes of the DPPH scavenged rate in fresh-cut broccoli 鲜切西兰花在贮藏过程中羟自由基清除率的变化 ( OH),, 2, 4, 0 d % 8 d, 8 d %, 3 Fig. 3 Changes of the reduce power in fresh-cut broccoli 3.2 鲜切西兰花在贮藏过程中清除自由基物质的变化鲜切西兰花在贮藏过程中总酚含量变化, (LOO ) ( ) (LOOH), [12] 4, 4, 6 d, 6 d,, 2 Fig. 2 Changes of the hydroxyl radicals scavenged rate in fresh-cut broccoli 4 Fig. 4 Changes of the total phenol content in fresh-cut broccoli

4 7, : 鲜切西兰花在贮藏过程中 V C 含量的变化 V C [13],, 5, V C, 4 8 d V C, 8 d mg/100 g FW, 鲜切西兰花在贮藏过程中 APX 活性的变化 APX -,, [15] 7, 4 6 d APX,,,, APX 5,,,, 8 d, APX, 5 VC Fig. 5 Changes of the VC content in fresh-cut broccoli 3.3 鲜切西兰花在贮藏过程中清除自由基酶活性的变化鲜切西兰花在贮藏过程中 CAT 活性的变化 CAT,, H 2 O 2, [14] 6, CAT 4 4 d,, d 12, 7 APX Fig. 7 Changes of the APX activity in fresh-cut broccoli 鲜切猕猴桃在贮藏过程中 SOD 活性的变化 SOD O 2-,,, [16] 8, 4 8 d SOD, 8~12 d, 6 CAT Fig. 6 Changes of the CAT activity in fresh-cut broccoli 8 SOD Fig. 8 Effect of the SOD activity by different concentrations of citric acid treatment

5 讨论与结论,,,,,, DPPH,, DPPH, 3 5, V C, CAT APX, CAT, H 2 O 2, APX, H 2 O 2 : CAT APX, ; CAT APX,, CAT APX VC,, APX SOD CAT,, CAT SOD,,,,,, 8~12 d 参考文献 [1],,,. 1-MCP CO 2 [J]., 2014, 40(2): Ji SJ, Xiong ZH, Cheng SC, et al. Effects of spontaneous release 1-MCP and CO 2 on the quality of broccolis during shelf life [J]. Food Ferment Ind, 2014, 40(2): [2],,,. 25 [J]. ( ), 2007, 28(5): Chen YX, Guo CJ, Yang JJ, et al. The antioxidant capacity of common 25 vegetables: a comparative study [J]. J Henan Univ Technol (Nat Sci Ed), 2007, 28(5): [3] Qin FF, Wang CR, Wang R, et al. Regulation of endogenous hormones on post-harvest senescence in transgenic broccoli carrying an antisense or a sense BOACO 2 gene [J]. J Food Agric Environ, 2009, 7(2): [4] Saxena A, Bawa AS, Raju PS. Phytochemical changes in fresh-cut jackfruit (Artocarpus heterophyllus) bulbs during modified atmosphere storage [J]. Food Chem, 2009, 115(4): [5] Alothman M, Kaur B, Fazilah A, et al. Ozone-induced changes of antioxidant capacity of fresh-cut tropical fruits [J]. Innov Food Sci Emerg, 2010, 11(4): [6],,,. -Fe 2+ [J]., 2012, 38(11): Xie HY, Ji YL, Gao WD, et al. Determination of antioxidant activity of enzymatic hydrolysate of yak casein by phenanthroline-fe 2+ method [J]. Food Ferment Ind, 2012, 38(11): [7] Soong YY, Barlow PJ. Antioxidant activity and phenolic content of selected fruit seeds [J]. Food Chem, 2004, 88(3): [8],,,. [J]., 2010, 31(2): Wang YY, Hu WZ, Liu CH, et al. Intermittent warming effects on enzymatic browning of plum fruits during postharvest cold storage [J]. Food Sci, 2010, 31(2): [9]. [M]. :, Zhang XZ. Plant physiology experiment technology [M]. Shenyang: Liaoning Science and Technology Press, [10],,,. [J]., 2014, 35(2): Liu CH, Liu YW, Hu WZ, et al. Changes in antioxidant properties and antioxidant compounds of fresh-cut kiwifruit treated with citric acid [J]. Food Sci, 2014, 35(2): [11] Kang HM, Saltveit ME. Antioxidant capacity of lettuce leaf tissue increases after wounding [J]. J Agric Food Chem, 2002, 50(26):

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6 7, : 2457 [12]. [M]. :, Ling GT. Antioxidant food and health [M]. Beijing: Chemical Industry Press, [13] Chung HS, Moon KD. Browning characteristics of fresh-cut Tsugaru apples as affected by pre-slicing storage atmospheres [J]. Food Chem, 2009, 114(4): [14],,,. [J]., 2015, 41(1): Guo F, Hu HL, Wu ZX, et al. Influence of film packaging on the anti-oxidation of fresh-cut celery [J]. Food Ferment Ind, 2015, 41(1): [15],,,. [J]., 2013, 34(20): Ma J, Hu WZ, Bi Y, et al. Effect of exogenous ethylene and methyl jasmonate (MeJA) on reactive oxygen metabolism in tissue of fresh-cut cabbage [J]. Sci Technol Food Ind, 2013, 34(20): [16] Bowler C, Van MM, Inze D. Superoxide dismutase and stress tolerance[j]. Plant Mol Biol, 1992, 43: 作者简介 ( 责任编辑 : 白洪健 ) 刘程惠, 博士研究生, 主要研究方向为食品科学与工程 liuchenghui@dlnu.edu.cn 胡文忠, 教授, 主要研究方向为食品加工与质量安全控制 hwz@dlnu.edu.cn

Microsoft Word 王艳颖-二校 2459

Microsoft Word 王艳颖-二校 2459 6 7 Vol. 6 No. 7 2015 7 Journal of Food Safety and Quality Jul., 2015 * 王艳颖, 刘程惠, 田密霞, 李婷婷, 胡文忠 (1., 116600; 2. -, 116600) 摘要 : 目的方法 Vc 结果 Vc ; Vc 结论关键词 : ; ; ; ; Effects of calcium chloride treatment