食品与发酵工业2015，Vol.41Issue(3)：150-155,6.DOI:10.13995/j.cnki.11-1802/ts.201503027
采后乙醇处理对蓝莓果实酚类物质含量及抗氧化能力的影响
Effect of ethanol treatment on phenolic compounds and antioxidant capacity of blueberry
黄晓杰 1冯叙桥 1赵宏侠 1王娜1
作者信息
- 1. 沈阳农业大学食品学院,辽宁沈阳,110866
- 折叠
摘要
Abstract
In order to understand the effect of ethanol treatment on the change of phenolic compounds and their antioxidant ability of blueberry fruit,‘ Hokuriku’ blueberries (Vaccinium corymbosum L.) were fumigated with 500 μL/L ethanol for 12 h at 20 ℃.The fruit was then packed with 120 g per plastic case and stored at 1 ℃ for 28 d.Quality changes were tested every 7 days during the storage.The results showed that ethanol treatment significantly inhibited fruit decay rate and the decrease of TA and Vc.The treatment significantly increased the total phenolic and total anthocyanin contents and antioxidant ability of the fruit,and induced the biosynthesis of most individual anthocyanins in the fruit.The results demonstrated a promising application of ethanol treatement in the fresh-keeping of blueberry.关键词
蓝莓/乙醇处理/花色苷/抗氧化能力Key words
blueberry/ethanol treatment/anthocyanin/antioxidant ablity引用本文复制引用
黄晓杰,冯叙桥,赵宏侠,王娜..采后乙醇处理对蓝莓果实酚类物质含量及抗氧化能力的影响[J].食品与发酵工业,2015,41(3):150-155,6.
