[1]张留圈,李 艺,梁 颖,等.抗坏血酸钙对鲜切生菜品质的影响[J].江苏农业学报,2016,(02):454-459.[doi:10.3969/j.issn.1000-4440.2016.02.033]
　ZHANG Liu-quan,LI Yi,LIANG Ying,et al.Effects of calcium ascorbate on quality of fresh-cut iceberg lettuce[J].,2016,(02):454-459.[doi:10.3969/j.issn.1000-4440.2016.02.033]
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抗坏血酸钙对鲜切生菜品质的影响()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2016年02期
页码:
454-459
栏目:
加工贮藏·质量安全
出版日期:
2016-03-20

文章信息/Info

Title:
Effects of calcium ascorbate on quality of fresh-cut iceberg lettuce
作者:
张留圈1;  李 艺1; 2;  梁 颖1;  丁 莹1;  张 娟1; 3;  刘贤金1
1. 江苏省食品质量安全重点实验室/农业部农产品质量安全控制技术与标准重点实验室/江苏省农业科学院食品质量安全与检测研究所,江苏 南京 210014; 2. 西北农林科技大学食品科学与工程学院,陕西 杨凌 712100; 3. 西南大学园艺园林学院,重庆 400712
Author(s):
ZHANG Liu-quan1;  LI Yi1; 2;  LIANG Ying1;  DING Ying1;  ZHANG Juan1; 3;  LIU Xian-jin1
1. Key lab of Food Quality and Safety of Jiangsu Province/Laboratory of Control Technology and Standard for Agro-product Safety and Quality, Ministry of Agriculture/Institute of Food Quality Safety and Detection, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; 3.College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400712, China
关键词:
鲜切生菜;  抗坏血酸钙;  品质;  抗氧化作用
Keywords:
fresh-cut iceberg lettuce;  calcium ascorbate;  quality;  antioxidation
分类号:
TS 255.3
DOI:
10.3969/j.issn.1000-4440.2016.02.033
文献标志码:
A
摘要:
以鲜切结球生菜为材料,研究了不同抗坏血酸钙浓度和浸泡时间对其在4 ℃货架期间品质的影响。结果表明:抗坏血酸钙处理能够延缓鲜切生菜贮藏期间Vc含量降低,阻止相对电导率增大,同时抑制多酚氧化酶(PPO)和过氧化物酶(POD)活性,减缓总酚(TP)含量增加,延缓衰老,保持较好的质地。其中,35 g/L抗坏血酸钙处理20 min的抑制效果最佳。
Abstract:
The influence of concentrations and time duration of calcium ascorbate treatment on the quality of fresh-cut iceberg lettuce during storage at 4 ℃ were studied. The results showed that Ca(AsA)2 treatment delayed Vc content decrease and prevented relative conductivity from increasing. Ca(AsA)2 treatment could inhibit the activities of polyphenol oxidase(PPO)and peroxidae(POD), decrease the level of total phenol(TP)content, and control the browning of fresh-cut iceberg, thereby delaying senescence and keeping better quality. Among the treatments, the concentration of 35 g/L calcium ascorbate treating for 20 min presented the best effect.

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备注/Memo

备注/Memo:
收稿日期:2015-07-26 基金项目:国家自然科学基金项目(31201356); 江苏省农业自主创新项目[CX(13)3087]; 江苏省自然科学基金项目(BK20130701); 公益性行业科研专项(201303088) 作者简介:张留圈(1987-),女,河南洛阳人,硕士研究生,研究方向为果蔬贮藏与加工新技术。(E-mail)330411789@qq.com 通讯作者:刘贤金,(E-mail)jaasliu@jaas.ac.cn
更新日期/Last Update: 2016-03-20