高O_2结合高CO_2气调包装对绿芦笋抗氧化活性的影响

Effect of high oxygen modifi ed atmosphere packaging combined with high carbon dioxide on antioxidant activity in green asparagus

以空气为对照,研究不同体积分数的高氧(60%O_2+20%CO_2+20%N2、80%O_2+20%CO_2、100%O_2)气调包装对绿芦笋嫩茎在(3±1)℃贮藏期间Vc、总酚、总黄酮含量及1,1-二苯基-2-三硝基苯肼(DPPH)、羟基(·OH)自由基清除能力的变化规律,以探究高氧气调包装对绿芦笋抗氧化活性的影响。结果表明:高氧气调包装对绿芦笋抗氧化活性有显著影响,60%O_2、80%O_2结合20%CO_2气调包装处理能有效抑制绿芦笋嫩茎低温贮藏期间总酚、总黄酮含量和DPPH自由基清除能力的下降,这种抑制作用在贮藏14 d后尤为显著;高氧气调包装处理能有效抑制Vc含量和·OH自由基清除能力的下降,抑制能力强弱顺序依次为60%O_2、80%O_2和100%O_2。由此表明,60%O_2、80%O_2结合20%CO_2气调包装处理对绿芦笋抗氧化活性的保持效果要优于100%O_2处理。

To explore the effect of high oxygen modified atmosphere packaging on antioxidant activity in green asparagus, the changes of Vc, total phenolic, total flavornoids contents, 1,1-diphenyl-2-picrylhydrazyl （DPPH） and hydroxyl （.OH） radical were researched in green asparagus spears packaged with high oxygen at different concentrations （60%O2＋20%CO2＋20%N2, 80%O2＋20%CO2, 100%O2） at 3 % during storage time. Green asparagus packaged with air was taken as the control. The results showed that the antioxidant activity in green asparagus was affected markedly by high oxygen modified atmosphere packaging. The decreaseds in total phenolic, total flavornoids contents and DPPH radical scavenging capacity were effectively inhibited by 60%O2, 80%O2 high oxygen modified atmosphere packaging combined with 20%CO2 during chilled storage, especially 14 d after storage. The decreases in Vc and ～ OH radical scavenging capacity were respectively retarded by 60%O2, 80%O2 and 100%O2. Thus, the antioxidant activity was kept better in green asparagus packaged with 60%O2 and 80%O2 combined with r 20%CO2 than that with 100%O2 treatment.