鲜切西兰花在贮藏过程中自身抗氧化活性的变化

The changes of fresh-cut broccoli in antioxidant activity during storage

中文关键词:  鲜切西兰花  抗氧化活性  抗氧化酶

英文关键词:fresh-cut broccoli  antioxidant activity  antioxidant enzyme

中文摘要:

      目的 研究鲜切西兰花在4 ℃条件下贮藏14 d内自身抗氧化活性的变化。方法 采用DPPH体系、Fenton体系和还原体系研究鲜切西兰花在贮藏期间抗氧化能力的变化。同时还测定了与西兰花抗氧化能力有关的营养成分与酶活性的变化, 包括总酚和VC、过氧化氢酶(CAT)、抗坏血酸过氧化物酶(APX)和超氧化物歧化酶(SOD)。结果 鲜切西兰花在贮藏期间总抗氧化能力在贮藏前12 d呈逐渐上升状态, 之后缓慢降低; 清除羟自由基的能力很高, 但在贮藏期内呈先缓慢降低后回升的趋势; 还原能力在贮藏前10 d呈上升趋势, 之后大幅度降低。总酚和APX活性均呈先上升后下降的趋势; VC含量从80 mg/100 g降低到60 mg/100 g, 之后变化不大; CAT活性和SOD活性在贮藏前期呈现降低趋势, 中期回升, 后期又逐渐降低。结论 鲜切西兰花的抗氧化能力在8~12 d期间较高。

英文摘要:

      Objective To study the antioxidant activity of fresh-cut broccoli stored at 4 ℃ during 14 d. Methods DPPH system, Fenton system and reduction system were used to research the changes of antioxidant capacity during the storage. The nutrition facts and enzyme activity that related to broccoli were also measured, including the total phenols content, VC content, catalase activity (CAT), ascorbic acid peroxides activity (APX) and superoxide dismutase (SOD) activity. Results The total antioxidant capacity of fresh-cut broccoli had a trend of gradual increase during the first 12 d storage, and then had a trend of slow decrease. The scavenging capability of hydroxyl radical maintained a high level during storage, but had a trend that first down then up. The reduce power continued to enhance during the first 10 d storage, then acutely reduced during the rest of storage. The total phenol and APX activity showed a trend of rising up first and falling down later. VC content was reduced to 60 mg/100g from 80 mg/100g, and barely changed afterwards. The CAT activity and SOD activity were down at first, then up in the middle and slowly down at last. Conclusion It was suggested that the best edible period of fresh-cut broccoli should be 8~12 d.