Effect of Cutting Segment on Quality and Antioxidant Activity of Chinese Chives(Allium tuberosum Rottler. ex Spreng.)
-
摘要: 为了明确家庭存贮条件下鲜切韭菜段的营养性和食用期，本文研究了切段对韭菜贮藏品质和抗氧化活性的影响。将新鲜791韭菜切割成3~4 cm小段后置于温度28±1℃，相对湿度50%±5%环境下（模拟家庭贮藏条件）贮藏4 d。结果表明：切段导致了韭菜辛香味即刻增强，随后辛香味逐渐变淡，整个贮藏期韭菜段和完整韭菜风味雷达图的外型和轮廓相似，但是面积不同。韭菜段常温贮藏第3 d感官品质评分低于5分，主要营养成分维生素C（VC）损失严重，叶绿素含量下降明显；3 d内，抗氧化物质总酚和类黄酮含量增加，过氧化物酶（POD）、过氧化氢酶（CAT）和抗坏血酸过氧化物酶（APX）活性增强。综上，建议家庭贮藏环境下，鲜切韭菜段最佳食用期为0~1 d，最佳货架期为0~2 d。Abstract: In order to clarify the nutritional and edible period of fresh-cut chives under home storage conditions,the effect of cutting segment on the storage quality and antioxidant activity of chives were studied in this paper. The fresh 791 chives were cut into 3~4 cm segments,and then stored at a temperature of 28±1 ℃ with relative humidity of 50%±5%(simulating household storage conditions)for 4 days. The results showed that the cutting section resulted in an immediate increase in the spicy scent of the chives,then the spicy scent gradually faded. The appearance and outline of the flavor radar chart of the segments and the complete chives were similar,but the areas were different during the whole storage period. The sensory quality scores of segments stored at room temperature was less than 5 points on the 3rd day,the main nutrients vitamin C(VC)were seriously lost,the chlorophyll content dropped significantly. The contents of total phenols and flavonoids were increased within 3 days of storage. Meanwhile,the activities of antioxidant enzymes including peroxidase(POD),catalase(CAT)and ascorbate peroxidase(APX)were enhanced,it was recommended that the optimal period for eating would be 0~1 d. and the shelf life would be 0~2 d under the home storage environment.
-
Keywords:
- chives /
- cutting segment /
- quality /
- antioxidant activity
-
[1] 何俊萍,高瑞鹤.响应面法优化韭菜酱发酵条件[J]. 食品工业科技,2013,34(10):159-164. [2] Yang Y T,Su Q,Shi L L,et al. Electrophysiological and behavioral responses of Bradysia odoriphaga(Diptera:Sciaridae)to volatiles from its Host Plant,Chinese chives(Allium tuberosum Rottler ex Spreng).[J]. Journal of Economic Entomology,2019,112(4):1638-1644.
[3] Nabil H,Signorelli M,Duce C,et al. Isothermal calorimetry protocols to monitor the shelf life and aftermarket follow-up of fresh cut vegetables[J]. Journal of Thermal Analysis and Calorimetry,2019,137(5):1673-1680.
[4] 李凤君,刘娟,单幼霞,等.鲜切蔬菜保鲜技术的研究进展[J]. 食品安全质量检测学报,2019,10(20):6909-6920. [5] 郑杨,曹敏,申琳,等.短波紫外线照射对韭菜采后贮藏品质及活性氧代谢相关酶的影响[J]. 食品科学,2011,32(20):307-311. [6] 程丽林,吴波,袁海君,等.鲜切果蔬贮藏保鲜技术研究进展[J]. 保鲜与加工,2019,19(1):147-152. [7] 冯岩岩,王庆国.鲜切韭菜气调包装袋的研制[J]. 食品科技,2019,44(12):36-41. [8] 杜威. 基于干冰的物流保鲜装置的制作及其在果蔬上的应用[D].天津:天津科技大学,2018. [9] 贾丽娥,刘升,段小明,等.韭菜采后保鲜技术研究进展[J]. 保鲜与加工,2018,18(1):138-141. [10] 张川,申江.真空预冷结合不同贮藏压力对韭菜品质的影响[J]. 食品科技,2017,42(3):34-37. [11] 史萌,郑秋丽,高丽朴,等.1-MCP处理对韭菜采后贮藏生理和品质的影响[J]. 保鲜与加工,2019,19(3):58-63. [12] Jia L E,Liu S,Duan X M,et al. 6-Benzylaminopurine treatment maintains the quality of Chinese chive(Allium tuberosum Rottler ex Spreng.)by enhancing antioxidant enzyme activity[J]. Journal of Integrative Agriculture,2017,16(09):1968-1977.
[13] Nielsen G S,Larsen L M,Poll L. Formation of aroma compounds during long-term frozen storage of unblanched leek(Allium ampeloprasum Var. Bulga)as affected by packaging atmosphere and slice thickness[J]. Journal of Agricultural and Food Chemistry,2004,52(5):1234-1240.
[14] Nielsen G S,Poll L. Determination of odor active aroma compounds in freshly cut leek(Allium ampeloprasum Var. Bulga)and in long-term stored frozen unblanched and blanched leek slices by gas chromatography olfactometry analysis[J]. J Agric Food Chem,2004,52:1642-1646.
[15] Tsouvaltzis P,Gerasopoulos D,Siomos A S. Effect of storage temperature and size of stalks on quality of minimally processed leeks[J]. Journal of the Science of Food and Agriculture,2006,86(3):372-379.
[16] Dai X M,Luo H B,Jiang L,et al. Efficacy of different sanitizing agents and their combination on microbe population and quality of fresh-cut Chinese chives[J]. Journal of Food Science,2012,77(7):348-353.
[17] Chen C,Hu W,Zhang R,et al. Levels of phenolic compounds,antioxidant capacity,and microbial counts of fresh-cut onions after treatment with a combination of nisin and citric acid[J]. Horticulture Environment & Biotechnology,2016,57(3):266-273.
[18] Page N,Jaime González-Buesa,Ryser E T,et al. Interactions between sanitizers and packaging gas compositions and their effects on the safety and quality of fresh-cut onions(Allium cepa L)[J]. International Journal of Food Microbiology,2015,218:105.
[19] 黄鹤,耿丽晶,陈博,等.基于电子鼻对不同发酵阶段蟹酱加热前后特征风味的分析[J]. 食品工业科技,2018,39(9):239-242 ,251.
[20] 张晓鸣. 食品感官评定[M].北京:中国轻工业出版社,2008,1-13. [21] 赵晓梅,江英,吴玉鹏,等.果蔬中VC含量测定方法的研究[J]. 食品科学,2006(3):197-199. [22] Shi J Y,Gao L P,Zuo J H,et al. Exogenous sodium nitroprusside treatment of broccoli florets extends shelf life,enhances antioxidant enzyme activity,and inhibits chlorophyll-degradation[J]. Postharvest Biology and Technology,2016,116:98-104.
[23] 曹建康,姜微波,赵玉梅.果蔬菜后生理生化实验指导[M].北京:中国轻工业出版社,2007:9. [24] Azevedo M M,Carvalho A,Pascoal C,et al. Responses of antioxidant defenses to Cu and Zn stress in two aquatic fungi[J]. Science of the Total Environment,2007,377(2-3):233-243.
[25] Wang Q,Ding T,Gao L P,et al. Effect of brassinolide on chilling injury of green bell pepper in storage[J]. ScientiaHorticulturae,2012,144:195-200.
[26] 王姝苇,随新平,李萌,等.生韭菜与炒韭菜挥发性风味物质的对比分析[J]. 精细化工,2019,36(7):1375-1386. [27] Quan G,Li X B,Jia S,et al. Isolation and identification of new chemical constituents from Chinese chive(Allium tuberosum)and toxicological evaluation of raw and cooked Chinese chive[J]. Food and Chemical Toxicology,2018,112:400-411.
[28] Peng X L,Yang J P,Cui P L,et al. Influence of allicin on quality and volatile compounds of fresh-cut stem lettuce during cold storage[J]. LWT-Food Science and Technology,2015,60(1):300-307.
[29] Fukasawa A,Suzuk Y,Terai H,et al. Effects of postharvest ethanol vapor treatment on activities and gene expression of chlorophyll catabolic enzymes in broccoli florets[J]. Postharvest Biology and Technology,2010,55:97-102.
[30] King G,Morris S. Physiological changes of broccoli during early postharvest senescence and through the preharvest-postharvest continuum[J]. Journal of the American Society for Hort Science,1994,119:270-275.
[31] Padmasree K,Padmavathi L,Raghavendra A S. Essentiality of mitochondrial oxidative metabolism for photosynthesis:optimization of carbon assimilation and protection against photoinhibition[J]. Critical Reviews in Biochemistry and Molecular Biology,2002,37(2):71-119.
[32] 李娇洋,朱婧玉,杨帆,等.沙葱与韭菜采后生理特性和品质变化的比较[J]. 食品与发酵工业,2019,45(4):135-141. [33] 李静,季悦,李美琳,等. 切割方式对鲜切莴苣品质及抗氧化活性的影响[J]. 食品科学,2018(3):268-273. [34] 马杰,胡文忠,毕阳,等.鲜切果蔬活性氧产生和抗氧化体系代谢的研究进展[J]. 食品科学,2013,34(7):316-320. [35] 马杰,胡文忠,毕阳,等.鲜切果蔬苯丙烷代谢的研究进展[J]. 食品工业科技,2012,33(15):391-393. [36] 马杰,胡文忠,毕阳,等.外源乙烯和茉莉酸甲酯处理对鲜切莴苣活性氧代谢的影响[J]. 食品工业科技,2013,34(17):338-341. [37] 高梵,李晓安,韩聪,等.不同切割损伤强度对红心萝卜抗氧化活性的影响[J]. 食品安全质量检测学报,2015,6(7):2489-2495. -
期刊类型引用(9)
1. 李杰，马丹丹. 以正磷酸盐为酯化剂制备磷酸酯玉米淀粉及其对Ni~(2+)的吸附性能. 印染助剂. 2025(02): 36-41 . 
百度学术
2. 安鸿雁，刘馨远，赵国兴，李义. 蜡质玉米淀粉乙酰化的工艺研究. 当代化工. 2023(02): 477-480 . 百度学术
3. 孔刘娟，段元良，栾庆民，王欣彤，袁世英，李新华，刘开昌，李克文. 食用变性淀粉研究进展. 精细与专用化学品. 2023(03): 24-29 . 百度学术
4. 西芳，刘馨远，曹国强. 蜡质玉米淀粉制备乙酰化二淀粉磷酸酯的工艺优化. 广州化工. 2023(08): 80-82+104 . 百度学术
5. 肖志刚，邵晨，杨柳，杨庆余，朱旻鹏，杨宏黎. 淀粉改性方法的研究现状及进展. 农产品加工. 2020(03): 81-84+88 . 百度学术
6. 爨珊珊，石海信，王爱荣，欧春兰，耿昊天，王小丽. 两性淀粉制备与应用的机理及研究进展. 化工技术与开发. 2019(02): 11-16+33 . 百度学术
7. 刘丹，邓利玲，郑连姬，钟耕. 高取代度磷酸魔芋葡甘聚糖酯的制备. 食品与发酵工业. 2019(08): 149-155 . 百度学术
8. 沈艳琴，杨树，武海良，王忠梁. 浆纱用中低温水溶性淀粉浆料的研究进展. 纺织学报. 2019(06): 143-152 . 百度学术
9. 冯琳，黄祖强，孙宁钊，胡华宇，张燕娟，玉琼广. 三聚磷酸钠对醋酸酯淀粉反应效率的影响及工艺优化. 中国食品添加剂. 2018(12): 149-155 . 百度学术
其他类型引用(6)
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
- 被引次数: 15
下载:
