摘要
研究了38℃,1h热水处理对番茄氧化胁迫的影响。检测了冷藏期间自由基清除剂超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、抗坏血酸氧化酶(APX)、过氧化物酶(POD)的活性。低温可以诱导H2O2和膜渗透率的增加,热处理可以提高SOD、CAT、APX的活性。SOD的高活性在长时间的冷藏中难以保持,而CAT和APX则在冷藏期间一直保持较高的活性。结果显示,低温和热处理都可以导致氧化胁迫,而贮前热处理同时可以有效地作用于抗氧化酶系统,提高抗氧化酶的活性,从而降低冷害导致的氧化胁迫。
The effect of oxidative stress in cold-stored tomato was studied. The parameters of activated oxygen scavengingenzymes such as superoxide dismutase(SOD,EC 1.15.1.1), catalase(CAT, EC 1.11.1.6), peroxidase(POD, EC 1.11.1.7), ascor-bate peroxidase (APX, EC 1.11.1.11) were examined periodly during storage. Exposure to low temperature enhanced H2O2generation and membrane injury. Prestorage hot water treatment (38℃,1hour)increased the activities of SOD, CAT, andAPX(p<0.05)but not POD, and persisted high activities of CAT and APX during long chilling storage. These results indicatedthat oxidative stress may be involved in cold-induced membrane damage of tomato fruit. Prestorage hot water treatment maykeep membrane permeability by improving the activities of antioxidant enzymes.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第10期331-335,共5页
Food Science
关键词
热处理
氧化胁迫
抗氧化酶
冷藏
番茄
heat treatment
oxidative stress
antioxidant enzymes
cold storage
tomato
