【作者】 潘炘；

【导师】 茅林春；

【作者基本信息】 浙江大学 ， 食品科学， 2006， 博士

【摘要】 本研究以我国栽培黄花菜（Hemerocallis fulva Linn.）的五个品种:蕃龙花、猛子花、白花、细叶、倒杆为试材,通过4℃条件下贮藏对比试验,研究品种间耐贮性差异。并以黄花菜猛子花品种为研究对象,通过不同温度贮藏试验（20℃,4℃,1℃,-1℃,-3℃）、气调和保鲜剂的贮藏保鲜对比试验、不同失水率对黄花菜保鲜的影响。研究其最佳贮藏温度与冷害温度、探索规模化生产的合理贮藏保鲜流程、以及延长贮藏保鲜期所采用的合理的失水处理。为今后黄花菜生产中采后贮藏问题提供新方法。 在黄花菜天然产物方面,主要以黄花菜猛子花品种为研究对象,进行了不同提取与干燥方式对黄花菜提取物体外抗氧化影响实验、黄花菜提取物小鼠急性毒理试验、黄花菜提取物体内抗氧化实验、黄花菜提取物对小鼠的安眠实验,进而对黄花菜功能成分进行了液相分析。同时针对鲜食黄花菜中秋水仙碱问题,进行安全降解鲜采黄花菜中秋水仙碱的研究。 通过以上试验结果表明: 1.在黄花菜五品种中,中晚熟品种猛子花与白花为较适宜采后贮藏的品种。冷藏18天后,猛子花与白花硬度、色泽b^*值、抗坏血酸、还原糖指标均要优于其它品种。 2.在不同温度的贮藏试验中,低温有利于黄花菜的贮藏,研究发现-3℃时黄花菜发生冻害,在-1℃时黄花菜并不发生冻害,黄花菜的冷藏温度最适为1±2℃。 3.通过不同方式的对比贮藏保鲜试验发现最佳方式为:新鲜黄花菜采收后→二氧化氯浸泡（20ppm,5分钟）→预冷（6℃12h）→抽去空气充入氮封口包装（O₂含量1-3%）→装袋→1℃冷藏 4.失水率5%的黄花菜在贮藏期间除硬度与CK相比硬度指标有显著性差异外,其它各指标与CK均无显著性差异,但在贮藏期间5%失水率处理的黄花菜损失率为最小。因此如果想在贮藏期间减少损失率,可以通过适当的人为失水处理,失水率以不超过5%为宜。 5.以水和乙醇浸提热风干燥和冷冻干燥黄花菜都显示出很好的总抗氧化能力。还原能力、金属螯合能力、去除超氧阴离子能力、DPPH自由基清除能力都随着用量增加而增加。多酚类物质在这当中可能是主要的抗氧化物质。浸提液与干燥方式对于抗氧化能力和多酚类物质的提取都有显著影响。其中以乙醇浸提冷冻干的黄花菜效果最好。 6.通过急性毒理试验发现,黄花菜提取物并未对小鼠产生不良影响,其半致死剂量大于更多还原

【Abstract】 Daylily （Hemerocallis fulva Linn.） is an important crop in China. Five varieties: Fanlonhua, Menzihua, Baihua, Xiye, Daogan were select to studied storage character under 4℃ during 18 days. And also studied the effect of different storage temperature （20℃,4℃,1℃,-1℃,-3℃）, effect of different treatments （MAP and add chemicals）, and effect of different water loss treatments （5%,10%,20%） on daylily during storage time.Natural products of daylily were another research area in this study. Antioxidant properties of water and ethanol extract from hot air-dried and freeze-dried daylily flowers were studied. Further we studied acute toxicity of extracts from daylily in rats and the antioxidant properties of extracts from daylily in vivo. And the effects of daylily on sleep in rats were studied. The phenolic composition in daylily extracts were analysed by HPLC. In the ends useful methods of degrade colchicine content in daylily were compared. The results of experiments show that:1. In five varieties, Storage Character of Menzihua and Baihua were more acceptable than other varieties under 4℃ after 18 days storage.2. Experiment on effect of different storage temperature on quality, physiological of daylily varieties Menzihua resulted the optimal temperature was 1 ±2℃. Storage under -3℃ will effect the daylily chilling injury.3. The experiment of effect of different treatments on freshenss of daylily, showed that the most suitable treatments were :pick up fresh daylily→ dipping in chlorine dioxide （20ppm, 5min） →precooling （6℃ 12h） →vaccum extraction and exchange with N₂（O₂ content 1-3%）→ package→storage under 1 ℃4. Different water loss pre-treatments on daylily’s experiments resulted to that storage characters of water loss 5% treatment similaried CK, but the water loss 5% treatment has low loss rates.5. Extracts of daylily flower buds from different extract and dry methods exhibited strong antioxidant activity. Their antioxidant properties were evaluated using total antioxidant activity, reducing capacity, free radical scavenging, superoxide anion radical scavenging activities and metal chelating activities, comparing with standards. Drying methods andextraction solvents showed significant effects on antioxidant activity and content of phenolic compounds in extracts from daylily flowers. In different measurements ethanol extract from freeze-dried daylily flowers showed significant higher activities.6. In acute toxicity test, no visible symptom was observed and no death occurred in rats. The medium lethal dose of daylily extracts on ICR rats was more than lO.OOg/kg （body weight）, which indicated daylily extracts was actually no toxicity according the standard of toxicity grade classification.7. The experiment of antioxidant properties of daylily extract in vivo showed that daylily extract can reduce MDA content in serum and hepatic and enrich SOD content in serum and hepatic.8. Effects of daylily extract on sleep in rats experiment showed that daylily extract has hypnotics function, it can prolong the time of rat’s sleep time 25 min compared the CK.9. Total phenolic content in water, ethanol and 70% methanol extracts of daylily was different, 70% methanol extract has more phenolic content. But methanol was toxicity to human, so ethanol extracts was suit for food processed.10. Total phenolic content in daylily buds and daylily flower were 197.24, 83.42ug/mL respectively. But the phenolic in daylily buds was not same in daylily flower. The daylily buds has Syringic acid and Quercetin which not in daylily flower, while daylily flower has Caffeic acid which not detected in daylily buds.11. Phenolic content in fresh daylily buds and daylily buds after one month storage was different. The fresh daylily buds has more rutin, and the main Phenolic daylily buds after one month storage was Gallic acid, （-）-Epicatechin, Ferulic acid, Quercetin.12. Heat treat, microwave treatment, NaCl dipping treatment and ultraviolet radiateon treatment can degrade colchicine very effectively. The ultraviolet radiateon treatment was more simple and can combine storeroom sanitize.更多还原