抗菌肽复合膜对藕带品质影响及保鲜作用

Effect of Antimicrobial Peptide Composite Membrane on the Quality and Preservation Effect of Lotus Root Belt

采用从虾壳提取的抗菌肽制成复合膜处理藕带,通过测定贮藏期间失重率、维生素C (VC)含量、蛋白质含量、过氧化物酶活性、还原糖和总糖含量等指标变化,研究抗菌肽复合膜对藕带褐变及品质的影响。结果表明,贮藏过程中藕带VC、总糖含量呈下降趋势,失重率、过氧化物酶和还原糖含量呈上升趋势。与CK组相比,抗菌肽复合膜能有效抑制藕带VC和总糖含量的下降以及过氧化物酶活性的上升;在6 d内抗菌肽复合膜能将藕带过氧化物酶活性降低14%,还原糖含量降低10%,总糖含量升高39%。由此表明,抗菌肽复合膜能够在一定程度上抑制藕带中过氧化物酶活性,从而降低采后藕带褐变速度和新陈代谢,可较好地保持藕带的品质,为藕带保鲜防腐剂的生产提供理论参考。

The antimicrobial peptides extracted from the shrimp shell were used to treat the lotus root belt. We studied the influence of the antimicrobial peptide complex membrane on the browning and quality of the lotus root belt by measuring the changes of weight loss rate, VC content, protein content, peroxidase activity, reducing sugar and total sugar content during storage. The results showed that the content of VC and total sugar content decreased, and the weight loss rate, peroxidase and reduced sugar content increased. The antimicrobial peptide complex membrane effectively inhibited the decrease in the lotus root band VC content and total sugar content and the increase in peroxidase activity when compared to the CK group,the antimicrobial peptide composite membrane could reduce the peroxidase activity of lotus root by 14%, the reduced sugar content by 10%, and the total sugar content rise by 39%. Thus, it showed that the antimicrobial peptide composite membrane could inhibit the peroxidase activity in the lotus root belt to a certain extent, thus reducing the browning speed and metabolism of the lotus root belt after mining, better maintaining the quality of the lotus root belt, and providing a theoretical reference for the production of the lotus root belt preservation preservatives.