[1]刘书伟,王燕,曾凌云,等.抗氧化剂互作对白糖罂荔枝保鲜效果的影响[J].黑龙江农业科学,2015,(01):109-111.[doi:10.11942/j.issn1002-2767.2015.01.0109]
　LIU Shu wei,WANG Yan,ZENG Ling yun,et al.Effect of Antioxidants Interactions on Preservation of Baitangying Litchi[J].HEILONGJIANG AGRICULTURAL SCIENCES,2015,(01):109-111.[doi:10.11942/j.issn1002-2767.2015.01.0109]
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抗氧化剂互作对白糖罂荔枝保鲜效果的影响

《黑龙江农业科学》[ISSN:1002-2767/CN:23-1204/S] 卷: 期数: 2015年01 页码: 109-111 栏目: 出版日期: 2015-01-10
Title:
Effect of Antioxidants Interactions on Preservation of Baitangying Litchi
作者:
刘书伟; 王燕; 曾凌云; 赵牧秋; 史云峰
琼州学院 生物科学与技术学院
Author(s):
LIU Shuwei; WANG Yan; ZENG Lingyun; ZHAO Muqiu; SHI Yunfeng
College of Biological Science and Technology,Qiongzhou University
关键词:
荔枝; 丙二醛; 抗氧化剂; 过氧化氢; 超氧化物歧化酶
Keywords:
litchi;  MDA;  antioxidant;  H2O2;  SOD
分类号:
S667.1
DOI:
10.11942/j.issn1002-2767.2015.01.0109
文献标志码:
A
摘要:
为了进一步筛选新的抗氧化剂，运用抗氧化剂维生素C、维生素Ｅ结合灭菌剂、柠檬酸对白糖罂荔枝进行单一抗氧化剂+灭菌剂+柠檬酸处理和抗氧化剂联合+灭菌剂+柠檬酸处理，分析抗氧化剂互作对荔枝果肉生理指标的影响，探索其对荔枝的保鲜效果。结果表明：抗氧化剂互作比单一使用抗氧化剂更有利于抑制荔枝果肉中丙二醛和过氧化氢含量的升高，并减缓超氧化物歧化酶和过氧化氢酶活性的减弱，尤其在处理的后期，抗氧化剂互作效果更明显。
Abstract:
In order to screen the new antioxidant further，using vitamin C,vitamin E combined with sterilant and citric acid,single antioxidant+ sterilant+ citric acid and united antioxidants + sterilant+ citric acid treatments were conducted on Baitangying litchi,the combined effect of antioxidants on physiological index of litchi pulp was analyzed to investigate its preservation effect.The results showed that antioxidants interactions were more conducive to inhibit the increase of MDA and H2O2 content in litchi flesh than single antioxidants,it enhanced the activities of SOD and CAT,and the effect was more obvious especially in later period.

参考文献/References:

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更新日期/Last Update: 2015-05-12