贮藏温度对鲜切香菜营养成分和抗氧化活性的 影响

Effects of storage temperature on nutritional compositions and antioxidant activity of fresh-cut coriander

中文关键词:  鲜切香菜  贮藏温度  营养成分  抗氧化活性

英文关键词:fresh-cut coriander  storage temperature  nutritional compositions  antioxidant activity

中文摘要:

      目的 分析不同温度贮藏对鲜切香菜营养成分和抗氧化活性的影响。方法 将香菜进行切割处理后装入保鲜盒, 在4 ℃、10 ℃和20 ℃下贮藏, 测定鲜切香菜抗坏血酸、叶绿素、可溶性糖、总酚、总黄酮含量和DPPH自由基清除率的变化。结果 切割伤害会促进香菜抗坏血酸、叶绿素和可溶性糖含量迅速下降, 与10 ℃和20 ℃相比, 4 ℃低温贮藏的香菜抗坏血酸等营养成分的消耗速率最低。此外, 切割还会诱导香菜多酚和类黄酮类物质的合成、积累及DPPH自由基清除率的上升, 从而增强其抗氧化活性。与4 ℃和10 ℃相比, 20 ℃条件下香菜的多酚类和类黄酮类物质积累最多, 抗氧化活性最强。结论 低温贮藏有利于维持鲜切香菜的营养成分, 而高温贮藏会诱导鲜切香菜抗氧化活性的提高。

英文摘要:

      Objective To analyze the effect of different storage temperature on the nutritional compositions and antioxidant activity of fresh-cut coriander. Methods Fresh-cut coriander was cut and placed into preservation boxes, and stored at 4 ℃, 10 ℃ and 20 ℃. The changes of ascorbic acid, chlorophyll, soluble sugar, total phenolics, total flavonoids and DPPH radical scavenging activity were investigated. Results The results indicated that cutting induced a fast loss of ascorbic acid, chlorophyll and soluble sugar. Compared with 10 ℃ and 20 ℃, storage temperature of 4 ℃ significantly decreased the disruption of these nutrients. In addition, cutting also induced the synthesis and accumulation of phenolic and flavone compounds, enhanced its DPPH radical scavenging activity, and improved the antioxidant activity of coriander. Compared with 4 ℃ and 10 ℃, the content of phenolic and flavone compounds and antioxidant activity in fresh-cut coriander were higher at 20 ℃. Conclusion Low storage temperature can preserve the nutritional quality of fresh-cut coriander, while higher temperature can induce the improvement of antioxidant activity of fresh-cut coriander.