抗坏血酸处理对鲜切紫甘蓝品质的影响

Effects of ascorbic acid treatments on quality of fresh-cut red cabbage

为研究抗坏血酸作为保鲜剂对鲜切蔬菜品质的影响,以紫甘蓝(Brassica oleraceal L.)为试材,在冷藏条件(4℃)下,研究不同浓度抗坏血酸处理对鲜切紫甘蓝的失重率、褐变度、抗氧化活性以及可溶性糖、总花青苷和硫代葡萄糖苷含量等的影响。结果表明,抗坏血酸处理可以明显减少紫甘蓝在低温贮藏过程中失重率、褐变度的增加,降低总花青苷含量、DPPH自由基清除率的下降,但对可溶性糖含量的影响较小。从失重率和褐变度来看,3种浓度抗坏血间效果差异不显著,从总花青苷、DPPH自由基清除率来看,1%抗坏血酸处理效果相对较好。低温贮藏7 d时,鲜切紫甘蓝中硫代葡萄糖苷含量变化不大,但低温贮藏28 d时,硫代葡萄糖苷含量明显下降,主要下降的是脂肪族硫苷。

In this experiment,fresh-cut red cabbage was treated with different concentrations of ascorbic acid as a preservative.Un⁃der cold storage(4℃),the weight loss,browning degree,antioxidant activity,the contents of soluble protein,soluble sugar,total anthocyanin and glucosinolates in red cabbage were studied.The results indicated that ascorbic acid treatments significantly reduced the increase of weight loss rate and browning degree and the derease of total anthocyanin and antioxidant activity.From the weight loss rate and browning degree,there were no differences among different concentrations of ascorbic acid,however,from the total anthocy⁃anin and antioxidant activity,the effect of 1.0%ascorbic acid was the best.After 7 days of cold storage,the contents of glucosinolates were not significantly changed,however,after 28 days of cold storage,the contents of glucosinolates were largely decreased,the most dereased glucosinolates were aliphatic glucosinolates.