食品工业科技2024，Vol.45Issue(1)：295-302,8.DOI:10.13386/j.issn1002-0306.2023020059
臭氧微纳米气泡处理对黄豆芽"绿化"的影响及机制
Effect of Ozone Micro-Nano-Bubbles Treatment on"Green"and the Mechanism in Soybean Sprout
摘要
Abstract
In order to explore the effect of ozone micro-nano-bubbles(Ozone MNBs)on"green"and the regulative mechanism in soybean sprout,this study took soybean sprout as the experimental material,treated with 4 mg/L Ozone MNBs and stored in white LED condition.Physical quality,synthesizing and decomposing of chlorophyll(enzyme activity and substance)were measured in soybean sprout.Compared with control group,4 mg/L Ozone MNBs treatment could significantly inhibit the"green",enhance the activities of chlorophyllase(Chlase),chlorophyll degrading peroxidase(Chl-POX),Mg-dechelatase(MD)and pheophytinase(PPH).And it decreased the levels of precursors in chlorophyll synthesis[δ-aminolevulinic acid(ALA)and Urogen Ⅲ],chlorophyll,chlorophyll a and chlorophyll b.Additionally,it declined the content of ADP,ATP,NADP+ and NADPH in soybean sprout.Thus,4 mg/L Ozone MNBs treatment affected the substance and enzyme activity of synthesizing and decomposing of chlorophyll,effectively hindered"green"in soybean sprout under white LED.关键词
黄豆芽/臭氧微纳米气泡/LED白光照射/叶绿素合成/机制Key words
soybean sprout/Ozone MNBs/white LED/synthesizing of chlorophyll/mechanism分类
轻工纺织引用本文复制引用
高红豆,史君彦,刘海涛,左进华,袁树枝,岳晓珍,王清..臭氧微纳米气泡处理对黄豆芽"绿化"的影响及机制[J].食品工业科技,2024,45(1):295-302,8.基金项目
财政部和农业农村部:国家现代农业产业技术体系资助(CARS-23) （CARS-23）
北京市农林科学院协同创新中心建设(KJCX201915) （KJCX201915）
北京市农林科学院创新能力建设专项(KJCX20220418,20210402,20200427 和 20210437) （KJCX20220418,20210402,20200427 和 20210437）
国家自然科学基金项目(31772022和 32001763) （31772022和 32001763）
北京市农林科学院青年基金(QNJJ202235). （QNJJ202235）
