摘要 研究不同切割方式对菠萝贮藏期间抗氧化活性的影响。将菠萝分别切成1,2和3 cm正方体块状,置于4℃贮藏24 h。结果表明,贮藏期间不同切割方式的处理导致菠萝的过氧化物酶(CAT)活性、过氧化氢酶(POD)活性、多酚氧化酶(PPO)活性、类黄酮物质均呈上升趋势,不同切割方式处理却使抗坏血酸(ASA)含量下降,并且3 cm正方体块状菠萝ASA含量下降最多,CAT活性和POD活性在切割处理3 cm正方体块状的菠萝中最好,24 h时PPO活性、类黄酮物质在切割处理2 cm正方体块状菠萝中影响最好。贮藏期间,适当切割有利于菠萝提高其抗氧化能力。 The effects of different cutting styles on the quality and antioxidant activity of pineapple were investigated.Pineapple was cut into cubes of 1,2 and 3 cm respectively and stored at 4℃for 24 h.The results showed that during storage the peroxidase activity,catalase activity,polyphenol oxidase activity and flavonoid substances of pineapple showed an upward trend due to different cutting methods.However,the ascorbic acid content of pineapple treated with different cutting methods decreased,and the ascorbic acid content of 3 cm cube pineapple decreased the most.CAT activity and POD activity were the best when cutting 3 cm cube pineapple,and PPO activity and flavonoids had the best effect when cutting 2 cm cube pineapple at 24 h.Proper cutting during storage was conducive to improve the antioxidant activity of pineapple.
机构地区 吕梁学院生命科学系 山西省特色植物功能成分工程研究中心
出处 《食品工业》 CAS 北大核心 2021年第2期104-107,共4页 The Food Industry
基金 山西省高等学校科技创新计划项目(2020L0692) 山西省重点实验室项目计划(201805D111012) 山西省重点研发计划项目(201803D221011-6) 吕梁市引进高层次科技人才专业科技创新平台建设项目(2018-21-11)。
关键词 切割方式 菠萝 抗氧化活性 cutting styles pineapple antioxidant activity
分类号 TS2 [轻工技术与工程—食品科学与工程]
