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当前位置: 首页 > 文章 > 1-MCP结合ClO_2或NaHSO_3处理对青皮核桃种仁脂肪氧化及抗氧化活性的影响 食品工业科技 2016,37 (20) 336-340
Position: Home > Articles > Effect of 1-MCP,ClO_2and Na HSO_3 on lipid oxidation and antioxidant activities of green walnut kernel Science and Technology of Food Industry 2016,37 (20) 336-340

1-MCP结合ClO_2或NaHSO_3处理对青皮核桃种仁脂肪氧化及抗氧化活性的影响

作  者：
曲清莉;杨晓颖;陈庆敏;张晓慧;傅茂润
单  位：
山东农业工程学院食品科学与工程系;齐鲁工业大学食品科学与工程学院
关键词：
青皮核桃;1-MCP;ClO_2;NaHSO_3;脂肪氧化;抗氧化活性
摘  要：
为探究不同药剂处理对青皮核桃种仁品质的影响,分别用1-MCP(1mg/L)+ClO_2(50mg/L)、1-MCP(1mg/L)+NaHSO_3(50mg/L)和1-MCP(1mg/L)处理青皮核桃,在4℃,相对湿度70%~80%的贮藏环境下,采用厚度为40μm聚乙烯(PE)袋包装,定期对其相关指标(酸价、过氧化值、脂氧合酶(LO_X)活性、还原力、DPPH·清除率、O_2~-·清除率和总酚含量)进行测定。结果显示,1-MCP、1-MCP+ClO_2和1-MCP+NaHSO_3处理,尤其是1-MCP+NaHSO_3处理显著降低了核桃种仁的酸价和过氧化值(p<0.05),第30d时分别为0.518mg/g和0.125meq/kg,而对照则分别达到1.103mg/g和0.214meq/kg;同时有效抑制了LOX酶活,并在第30d表现为1-MCP+ClO_2<1-MCP+NaHSO_3<1-MCP
译  名：
Effect of 1-MCP,ClO_2and Na HSO_3 on lipid oxidation and antioxidant activities of green walnut kernel
作  者：
QU Qing-li;YANG Xiao-ying;CHEN Qing-min;ZHANG Xiao-hui;FU Mao-run;College of Food Science and Engineering,Qilu University of Technology;Department of Food Science and Engineerring,Shandong Agriculture and Engineering College;
关键词：
green walnut;;1-MCP;;ClO_2;;NaHSO_3;;lipid oxidation;;antioxidant activities
摘  要：
The effect of 1- MCP(1 mg / L) + ClO_2(50 mg /L) 、1- MCP( 1 mg /L) + Na HSO_3( 50 mg /L) and 1- MCP( 1 mg /L) with PE films( 40 μm) was examined on the lipid oxidation and antioxidant activities of green walnut kernel during storage at 4 ℃,RH 70% ~80%.Acid value,peroxide value,Lipoxygenase( LOX) activities,reducing power,DPPH free radical scavenging activity,superoxide anion( O_2~-·) scavenging activity and total phenols content of the kernel were measured at regular intervals. Results showed that acid value and peroxide value reduced with1- MCP,Cl O_2 and Na HSO_3,especially 1-MCP + NaHSO_3( p < 0.05),and they were 0.518 mg /g and 0.125 meq /kg respectively at 30 d,but CK were 1.103 mg / g and 0.214 meq / kg. LOX activities followed the increasing order:1- MCP + ClO_2< 1- MCP + Na HSO_3< 1- MCP < CK at 30 d. Reducing power,DPPH· scavenging activity,O_2~-·scavenging activity and total phenols content increased more with 1- MCP + ClO_2 than CK,and maximum were0.571,52.78%,31.46% and 4.28 mg / g respectively.

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