食品科学2018，Vol.39Issue(3)：252-258,7.DOI:10.7506/spkx1002-6630-201803038
异硫氰酸烯丙酯处理对鲜切紫甘蓝生理代谢的影响
Effect of Allyl Isothiocyanate Treatment on Physiological Metabolism of Fresh-Cut Purple Cabbage
摘要
Abstract
In order to explore the effect of allyl isothiocyanate (AITC) on its physiological metabolism, fresh-cut purple cabbage was fumigated with 0, 5 and 10 μL/L AITC, respectively, then put in 19 cm × 14 cm plastic trays and sealed with plastic wrap, and stored at 4 ℃. After 0, 2, 4, 6 and 8 days, the physiological parameters, resistance-related enzyme activity, antioxidant contents and other indicators were determined. The results showed that compared with the control, 5 μL/L AITC treatment inhibited the respiration rate of fresh-cut purple cabbage and increased the activity of resistance-related enzymes and antioxidant contents, suggesting increased antioxidant capacity; however, 10 μL/L AITC treatment accelerated the senescence process in fresh-cut purple cabbage, as manifested by accelerated rate of respiratory metabolism. In summary, 5 μL/L AITC treatment can effectively reduce the respiration rate and weight loss percentage and maintain the quality and nutritional value of fresh-cut purple cabbage, thereby benefiting the preservation of fresh-cut purple cabbage. But 10 μL/L AITC treatment can stimulate the occurrence of oxidation reaction during short periods of storage and thus have a detrimental effect on the quality of fresh-cut purple cabbage.关键词
鲜切紫甘蓝/异硫氰酸烯丙酯/生理代谢/抗氧化能力Key words
fresh-cut purple cabbage/allyl isothiocyanate/physiological metabolism/antioxidant ability分类
轻工纺织引用本文复制引用
姜爱丽,胡文忠,张维娜,陈晨,刘程惠,周福慧..异硫氰酸烯丙酯处理对鲜切紫甘蓝生理代谢的影响[J].食品科学,2018,39(3):252-258,7.基金项目
"十三五"国家重点研发计划重点专项(2016YFD0400903) （2016YFD0400903）
国家自然科学基金青年科学基金项目(31601517) （31601517）
国家自然科学基金面上项目(31471923) （31471923）
