食品科学2018，Vol.39Issue(3)：268-273,6.DOI:10.7506/spkx1002-6630-201803040
切割方式对鲜切莴苣品质及抗氧化活性的影响
Effect of Cutting Styles on Quality and Antioxidant Activity of Fresh-Cut Lettuce
摘要
Abstract
The effects of different cutting styles on the quality and antioxidant activity of fresh-cut lettuce were investigated. The lettuce was cut into slices, quarter slices and shreds and then stored at 5 ℃ for 48 h. The results showed that cutting styles had no significant effect on total bacterial count, color values, chlorophyll or vitamin C contents. However, the fresh-cut processing significantly induced the activity of phenylalanine ammonia-lyase and enhanced total phenolic content and DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity during the initial 24 h of storage, with the shreds having the highest total phenolic content and DPPH free radical scavenging activity. These results demonstrated that cutting styles did not have much effect on the quality, but significantly induced the synthesis of phenolic compounds, thereby improving the antioxidant activity of fresh-cut lettuce.关键词
莴苣/切割方式/品质/抗氧化活性Key words
lettuce/cutting styles/quality/antioxidant activity分类
轻工纺织引用本文复制引用
李静,季悦,李美琳,王雷,金鹏,郑永华..切割方式对鲜切莴苣品质及抗氧化活性的影响[J].食品科学,2018,39(3):268-273,6.基金项目
"十三五"国家重点研发计划重点专项(2016YFD0400901) （2016YFD0400901）
国家自然科学基金面上项目(31471632) （31471632）
