温度对西兰花抗氧化活性及其品质指标影响

Changes of Antioxidant Activity,Compounds and Quality of Broccoli Florets During Different Temperatures

研究0、10和20℃下,西兰花抗氧化活性及相关品质指标的变化规律,为西兰花采后不同温度条件下功能营养变化规律及适宜温度条件的确定提供参考。试验结果表明不同温度西兰花的黄化时间显著不同。10℃和20℃条件下,西兰花抗氧化活性、总酚含量、可溶性固形物含量等指标呈先升高后下降的趋势。与10℃和20℃相比,0℃能有效延长西兰花中VC、类黄酮、叶绿素、类胡萝卜素含量的保持时间,贮藏28 d时西兰花品质良好。采后短期贮藏有利于西兰花功能营养的提高。整个贮藏过程中西兰花的抗氧化活性与总酚含量相关性最大,其次是类黄酮,与VC和类胡萝卜素含量的相关性不大。

The changes of antioxidant activity,relative compounds and quality of broccoli stored at 0,10 and 20 ℃ were investigated.The purpose of this work was to evaluate functional and nutritional quality of broccoli stored at different temperatures and supply guide for the storage and consumption of postharvest broccoli.The results showed that the yellowing speed of broccoli increased with temperature during storage.Antioxidant activity,total phenolics content and soluble solids content increased during the early storage days and then decreased at 20 and 10 ℃.Compared to 10 or 20 ℃,storage at 0 ℃ could effectively maintain the content of VC,flavonoid,chlorophyll and carotenoid of broccoli and had an optimal storage period of 28 days.Short time storage could improve the functional and nutritional quality of broccoli.During the whole storage days,antioxidant activity had most significant correlation with total phenolics content,followed by flavonoid content,but it did not exhibit a siginificant correlation with content of VC or carotenoid.