紫外照射处理对蒜薹品质与活性氧代谢影响的多变量解析

Multivariate Statistical Analysis of the Effect of UV Treatment on Quality and Reactive Oxygen Metabolism of Garlic Sprouts

运用多变量分析方法探讨紫外照射处理对蒜薹品质与活性氧代谢的影响。采后常温贮藏过程中,蒜薹的呼吸强度上升,光泽降低、颜色泛黄,导致蒜薹的品质降低,紫外照射处理加速了蒜薹劣变过程,其中处理15 min的效果最显著。主成分分析发现,a*、b*是影响紫外照射处理对蒜薹劣变作用的主要品质指标,过氧化氢(H2O2)含量、超氧化物歧化酶(SOD)活性、丙二醛(MDA)含量、多酚氧化酶(PPO)活性、总酚、花青素、谷胱甘肽(GSH)含量是主要决定指标。相关性分析、偏最小二乘分析和通径分析的结果都表明:H2O2含量与SOD活性呈显著正相关,与总酚含量呈显著负相关;可食率与DPPH自由基清除能力呈显著正相关,与GSH、MDA和花青素含量呈显著负相关。

The effect of UV treatment on quality and reactive oxygen metabolism of garlic sprouts was explored in this study by multivariate analysis. During postharvest storage,the respiration rate of garlic sprouts increased,the color remained yellow,and its quality decreased. The UV treatment accelerated the deterioration process,especially when it was treated with 15 min. The results of principal component analysis(PCA) indicated that a* and b* were the main quality indicators for the deterioration of garlic sprouts. Meanwhile,H2O2,SOD,MDA,PPO,GSH,total phenolics and anthocyanin were the critical determinant indicators. The results of correlation analysis,path coefficient analysis and partial least squares regression(PLSR) showed that H2O2 was strongly correlated with total phenolics in a negative manner and closely related to SOD in a positive manner. In addition,edible rate had a significantly positive relationship with DPPH radical scavenging ability and was significantly negatively correlated with GSH,MDA and anthocyanin content.