摘要
本实验采用高纯度的丹皮酚和丹皮酚白芨多糖包合物对葡萄果实进行保鲜作用的比较研究,并探讨其作用机制。结果表明:丹皮酚包合物和丹皮酚都能有效的保持贮果的好果率和降低贮果的失重率,明显抑制贮果中总有机酸和VC含量减少以及LOX酶上升的趋势,较大程度上维护贮果细胞中超氧物歧化酶(SOD)的活性。对贮果的保鲜效应与所应用的丹皮酚和包合物的浓度成显著的正相关性。而丹皮酚包合物在贮果的失重率和好果率、酶活性变化等指标的保鲜效果更优于丹皮酚,其原因可能是丹皮酚形成包合物后增加了对O2、光的稳定性,同时白芨多糖包合物在贮果表面可能形成保护性薄膜。
The preservation effects of highly purified paeonol （Pae） and itsBletilla Striata polysaccharide inclusion （Pae-BSP） on grape fruits and their mechanisms were investigated in this study. Results showed that during storage period of grape fruits, both paeonol and its inclusion can effectively keep the good fruit rate, reduce the weight loss rate, inhibit the decrease of the contents of total acidity and vitamin C and the rise of LOX activity, resist the stability of SOD activity. Results also showed that a close positive correlationship exist between the preservation effects of paeonol or its inclusion and concentration. The preservation effects of the inclusion are better than those ofpaeonol on weight loss rate and good fruit rate, enzyme activity and other indexes, which may owe to the inclusion increasing the stabilities of grape fruits to 02 and light and it may form a protective membrane outside the stored grape fruits.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第11期645-648,共4页
Food Science
基金
国家科学技术部科研院所开发研究专项课题(2002EG163191)
江苏省省级重点研究室开放研究课题(164076301402)
江苏省药用植物生物技术重点实验室开放基金项目(KJS02118)
关键词
丹皮酚
包合物
葡萄果实
保鲜
比较研究
paeonol
inclusion
grape fruit
preservation
comparative study
