4种不同切割方式对鲜切莲藕品质和抗氧化性的影响

Effects of 4 kinds of different cutting methods on the quality and antioxidant activity of fresh-cut Nelumbo nucifera

中文关键词:  切割方式  莲藕  品质  抗氧化活性

英文关键词:cutting method  Nelumbo nucifera  quality  antioxidant activity

中文摘要:

      目的 分析比较4种不同切割方法处理莲藕在贮藏期间品质和抗氧化性的变化, 筛选出最优的切割莲藕方式。方法 以鄂莲5号莲藕为原料, 采用去皮、切片、切丝以及切碎4种不同切割方式进行处理, 分析菌落总数、色泽、呼吸强度、抗坏血酸、酚类物质、活性氧以及抗氧化酶等指标在贮藏期间的变化。结果 对比4种切割方式, 去皮处理有效抑制菌落总数和失重率的增加, 延缓鲜切莲藕褐变, 更好维持莲藕的色泽。同时鲜切处理能够增强苯丙氨酸解氨酶和多酚氧化酶活性, 诱导酚类物质含量积累, 且随着切割损伤的增强而降低。去皮处理能够显著提高鲜切莲藕的总酚含量, 其含量从140.46 mg GAE/kg增加到191.03 mg GAE/kg, 增加率为36.01%, 同时提高了1,1-二苯基-2-三硝基苯肼自由基清除率和超氧化物歧化酶活性, 提高率分别为84.06%和18.25%。结论 与切片、切丝和切碎处理相比, 去皮处理能够显著抑制鲜切莲藕的褐变, 同时诱导酚类物质含量增加, 增强1,1-二苯基-2-三硝基苯肼自由基清除率和超氧化物歧化酶活性, 从而提高鲜切莲藕的抗氧化能力。

英文摘要:

      Objective To analyze and compare the changes of quality and oxidation resistance of Nelumbo nucifera treated by 4 kinds of different cutting methods during storage, and select the best cutting method. Methods The Nelumbo nucifera of Elian No.5 was treated by peeling, slicing, shredding and chopping, and the changes of colony count, color, respiratory intensity, ascorbic acid, phenols, active oxygen and antioxidant enzymes during storage were analyzed. Results Compare the 4 kinds of cutting methods, the peeling treatment effectively inhibited the increase of the total bacterial count and the weight loss rate, delayed the browning of fresh-cut Nelumbo nucifera, and better maintained the color of the Nelumbo nucifera. At the same time, fresh-cut treatment could enhance the activities of phenylalanine ammonia-lyase and polyphenol oxidase, and induce the accumulation of phenols content, which decreased with the increase of cutting injury. The peeling treatment could significantly increase the total phenol content of fresh-cut Nelumbo nucifera from 140.46 to 191.03 mg GAE/kg, with the increase rate of 36.01%, and enhance the clearance of 1,1-diphenyl-2-picrylhydrazyl radical and the activity of superoxide dismutase, with the increase rates of 84.06% and 18.25%, respectively. Conclusion Compared with slicing, shredding and chopping, peeling treatment can significantly inhibit the browning of fresh-cut Nelumbo nucifera, and at the same time induce the increase of phenolic compounds, enhance the clearance rate of 1,1-diphenyl-2-picrylhydrazyl radical and superoxide dismutase activity, thus improving the antioxidant capacity of fresh-cut Nelumbo nucifera.