6-苄氨基嘌呤对采后空心菜品质及其活性氧代谢的影响.pdf

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6-氨基嘌呤对采后空心菜品质及其
活性氧代谢的影响
芦航2,高建晓2,胡花丽,李鹏霞
(1.江苏省农业科学院农产品加工研究所,江苏南京210014:2.繭京农业大学食品科技学院,江苏南京210095)
摘要:以大叶空心菜为材料,在(10土1)℃、相对湿度为90%~95%条件下进行货架模拟,以清水处理为对
照,研究了30mgL6-米氨基嘌呤(6- benzylaminopurine,6-BA)处理对采后空心菜品质及活性氧代的影响。结
果表明:30mgL6-BA处理維持了采后空心菜较高的叶绿素含量,提高了超氧化物歧化酶的活性,降低了贮藏4d和
8d时抗坏血酸过氧化物醇的活性,但其对空心菜过氧化物酶的活性无显著影响;同时,6-BA处理显著推迟了采后
空心菜内源性抗氧化物质舍量的下降,如还原型抗坏血酸和还原型谷胱甘肽含量的下降;此外,6-BA处理还减缓
了空心菜组织中02?生成速率及HO2、丙二醛含量的增加。这些结果表明30mgL6-BA处理可延缓采后空心菜的
衰老,从而维持其品质。
关键词:空心菜;6-苄氨基喋呤;品质:活性氧代谢
Effect of 6-benzylaminopurine Tea ment on Postharvest Quality and Reactive Oxygen Species
Metabolism of lpomoea aquatica
LU Hang 2, GAO Jianxiao'a, HU Huali, LI Pengxia?
(l institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
2. College of Food Science and Technology, Nanjing Agriculure University, Nanjing 210095, China
Abstract: Large-leafed pomoea aquatica was pretreated with 0(as the control )and 30 mg/L 6-benzylaminopurine(6-ba)
and then st ored at(0*1)C with 90%-95% relative umii Chansin the tiv xy en speies(R)metaolism
and quality of ome autc were ses ed. The results showed that reatment with 30 m/ 6-BA maintained higher
content of chlorophyl, increased the activiy of superoide dismutase, and deceased the activity of ascorbate peroxidase in
Ipomoea aquatica after 4 and 8 days of storage. However, no diference in peroxidase activity was observed between 6-BA
treatment and the control. Meanwhile, 6-BA treament significanly delayed the decrease in endogenous antioxidants of
postharvest pomoea aquatica For example, the decline in the contents of ascorbic acid and glutathione was slowed dow
Moreover, compared to the control sample, the increase in the production of superoxide anion radicals, and the contents of
hydrogen peroxide and malonaldehyde in 6-ba-treated samples were mitigated These results su ested that 6-BA treatment
could alleviate the senescence of postharvest pomoea aquatica, thereby maintaining its quality.
Key words: Ipomoea aquatica; 6-benzylaminopurine; quality; active oxygen metabolism
DO10.7506/6pkx1002-6630-201604048
中图分类号:S636.9
文献标志码;A
文章编号:1002-6630(2016)04-0266-06
引文格式:
芦航,高建晓,胡花丽,等,6-苯氨基票吟对采后空心菜品质及其活性氧代谢的影响J.食品科学,2016,37(4:266-271
O:10.7506/spkx1002-6630-201604048.hti:/www.spkx.net.cn
U Hang, GAO Jianxia, U Huali, et al. Effects of enzlaminopuin reatment on phast quality and reactive
oxygen species metabolism of ome utc Food Science 2016, (4) 266271 hise with English abstact
DO1:10.7506/spkx1002-6630-201604048.http:/www.spkx.net.cn
收稿口期:2015-06-12
基金项目:江苏省自主创新项目(CX(15)1048
作者简介:芦航(1989-),女,硕士研究生,研究方向为果蔬保鲜。E-mail:luhangmaomao⊙126.com
通信作者:李鹏霞(1976-),女,副研究员,博士,研究方向为果蔬保鲜与加工。E-mai: pengxialie126co0m
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