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热处理、多胺处理对黄瓜膜脂肪酸变化的影响

Effects on Changing of Membrane Fatty Acid in Cucumber by Heat and Polyamine Treatment

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【作者】 乔勇进冯双庆李丽萍张绍铃刘招龙

【Author】 QIAO Yong-jin1,2,FENG Shuang-qing3,LI Li-ping4,ZHANG Shao-ling1,LIU Zhao-long1 (1.College of Horticulture, Nanjing Agricultural University, Nanjing 210094, China; 2.The Research Center of Storage and Processing for Agricultural Products, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China;3.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 4.Department of Food Science, Beijing Agricultural College, Beijing 100092, China)

【机构】 南京农业大学园艺学院上海市农业科学院农产品保鲜加工研究中心 上海201106中国农业大学食品科学与营养工程学院北京农学院食品科学系江苏南京210094北京100083北京100092

【摘要】 热处理和多胺处理可以提高果蔬的抗冷性,植物耐冷性与膜流动性及膜脂肪酸构成关系密切,本文研究表明热处理和多胺处理可以明显降低不饱和脂肪酸下降速率,保持膜脂高的不饱和脂肪酸组成,延缓脂肪酸不饱和度下降,抑制脂肪酸的膜脂过氧化;保持高价位的不饱和脂肪酸,从而提高了膜的流动性,这有利于提高膜的抗冷性和对低温的适应能力。

【Abstract】 The chilling-resistance of fruits and vegetables in storage was enhanced by heat and polyamine treatments. There was high correlationship between chilling-resistance and liquidity of cucumber membrane and fatty acid composition. The results showed that heat and polyamine treatment had more effects such as significantly retarded dropping rate of UFA; maintained more UFA proportions; staved declining of UFA/FA value; restrained oxidation of membrane fatty acids; kept high levels of UFA components. The liquidity of membrane was improved in favor of heightening resistance-chilling and adaptation to low temperature.

【关键词】 热处理多胺处理膜脂肪酸黄瓜贮藏
【Key words】 heat treatmentpolyamine treatmentfatty acidcucumberstorage
【基金】 北京市自然科学基金资助项目(6002003)
  • 【分类号】S642.2
  • 【被引频次】25
  • 【下载频次】359
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