1-MCP结合ClO2或NaHSO3处理对青皮核桃种仁脂肪氧化及抗氧化活性的影响
Effect of 1-MCP,ClO_2and Na HSO_3 on lipid oxidation and antioxidant activities of green walnut kernel
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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）+ClO2（50mg/L）、1-MCP（1mg/L）+NaHSO3（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（LOX）活性、还原力、DPPH·清除率、O2-·清除率和总酚含量）进行测定。结果显示,1-MCP、1-MCP+ClO2和1-MCP+NaHSO3处理,尤其是1-MCP+NaHSO3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+ClO2<1-MCP+NaHSO3<1-MCP<CK;1-MCP+ClO2处理在一定程度上提高了还原力、DPPH·清除率、O2-·清除率和总酚含量,最高分别到达0.571,52.78%,31.46%和4.28mg/g,均高于CK。Abstract: 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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