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当前位置: 首页 > 文章 > 抗坏血酸钙对鲜切生菜品质的影响 江苏农业学报 2016,32 (2) 454-459
Position: Home > Articles > Effects of calcium ascorbate on quality of fresh-cut iceberg lettuce Jiangsu Journal of Agricultural Sciences 2016,32 (2) 454-459

抗坏血酸钙对鲜切生菜品质的影响

作  者：
张留圈;李艺;梁颖;丁莹;张娟;刘贤金
单  位：
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
关键词：
鲜切生菜;抗坏血酸钙;品质;抗氧化作用
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。
译  名：
Effects of calcium ascorbate on quality of fresh-cut iceberg lettuce
作  者：
ZHANG Liu-quan;LI Yi;LIANG Ying;DING Ying;ZHANG Juan;LIU Xian-jin;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;College of Food Science and Engineering,Northwest A&F University;College of Horticulture and Landscape Architecture,Southwest University;
关键词：
fresh-cut iceberg lettuce;;calcium ascorbate;;quality;;antioxidation
摘  要：
The influence of concentrations and time duration of calcium ascorbate treatment on the quality of freshcut iceberg lettuce during storage at 4 ℃ were studied. The results showed that Ca( As A)2treatment delayed Vc content decrease and prevented relative conductivity from increasing. Ca( As A)2treatment 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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