【摘要】 目的 研究纳米钼酸铜和纳米钼酸锂对鲜切苹果褐变的影响。方法 将3组鲜切苹果分别浸泡于去离子水、纳米钼酸铜和纳米钼酸锂溶液中30 min后,静置于空气中0、1.5、3.0和6.0 h后取样,测定其果肉褐变和相关生理指标(总酚含量、丙二醛含量、类黄酮含量、苯丙氨酸解氨酶和多酚氧化酶活性)的变化。结果 纳米钼酸铜和纳米钼酸锂处理后(0～6.0 h时间内),鲜切苹果果肉颜色变化不明显,而对照组苹果果肉在1.5 h时即呈现明显的褐化现象。与对照相比,处理组苹果果肉的褐变程度、丙二醛含量、类黄酮含量、苯丙氨酸解氨酶和多酚氧化酶活性均明显降低。结论 纳米钼酸铜和纳米钼酸锂显著延缓苹果的褐化速率。该研究为纳米钼酸铜和纳米钼酸锂在鲜切水果保鲜中的应用提供理论依据。更多还原

【Abstract】 Objective To study the effects of nano-copper molybdate and nano-lithium molybdate on the browning of fresh-cut Malus. Methods The 3 groups of fresh-cut apples were immersed in deionized water, nano-copper molybdate and nano-lithium molybdate solutions for 30 minutes, respectively, and then left in the air. Samples were taken at 0, 1.5, 3.0 and 6.0 h to measure flesh browning and related physiological indicators(total phenol content, malondialdehyde content, flavonoid content, phenylalanine ammonia-lyase activity, and polyphenol oxidase activity). Results After treatment with nano-copper molybdate and nano-lithium molybdate(within 0 to 6.0 hours), the flesh color of fresh-cut Malus did not change significantly compared to that at 0 hours, while the flesh of the control group Malus showed obvious browning at 1.5 hours. Compared with the control group, the degree of browning, malondialdehyde content, flavonoid content, phenylalanine ammonia-lyase and polyphenol oxidase activity of the treated group Malus were all significantly reduced. Conclusion Nano-copper molybdate and nano-lithium molybdate significantly delayed the browning rate of the Malus. This study provides a theoretical basis for the application of nano-copper molybdate and nano-lithium molybdate in the preservation of fresh-cut fruits.更多还原