【摘要】 研究60%O2+20%CO2+20%N2和100%O2高氧气调包装的鲜切莴苣在4℃贮藏14d期间抗氧化能力的变化,以空气包装的鲜切莴苣为对照。结果表明:高氧气调包装对鲜切莴苣的抗氧化活性有明显影响,60%O2+20%CO2+20%N2和100%O2高氧气调包装抑制了VC及其对DPPH自由基清除率的下降,促进类胡萝卜素及其对DPPH自由基清除率的下降,促进了多酚及其对DPPH自由基清除率的上升,从而抑制了鲜切莴苣抗氧化活性的下降。统计分析表明,VC与DPPH自由基清除能力间呈显著的线性正相关关系,相关系数为0.8745,说明高氧气调包装抑制鲜切莴苣抗氧化活性的下降与其抑制VC含量的下降有关。更多还原

【Abstract】 The effect of high oxygen modified atmosphere packaging on antioxidant activities in fresh-cut lettuce during storage was investigated in this paper.Lettuce slices were packaged in atmospheres with different oxygen contents,i.e.,60%O2+20% CO2+20%N2,100%O2,or air as control,and stored at 4℃for 14 days.The contents of vitamin C,polyphenols and carotenoids in fresh-cut lettuce and the abilities of these compound and lettuce juice to scavenge DPPH radicals were determined during storage.The results showed that antioxidant enzyme activities in fresh-cut lettuce were affected remarkably by high oxygen modified atmosphere packaging.High oxygen modified atmosphere packaging alleviated the decreases of vitamin C andβcarotenoids contents,and their DPPH scavenging capacities,and increased the content of total polyphenols and its DPPH free radical scavenging capacity.Statistical analysis showed a positive linear relationship between vitamin C content and antioxidant activity with a correlation coefficient of 0.8745.Therefore,high oxygen treatment alleviated the decrease of total antioxidant activity in fresh-cut lettuce,and this may be attributed to inhibiting the decrease of vitamin C.更多还原