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浙江大学学报（农业与生命科学版）
浙江大学学报（农业与生命科学版）  2020, Vol. 46 Issue (1): 74-82    DOI: 10.3785/j.issn.1008-9209.2019.08.261
研究论文     
水包油包水双重保鲜乳液对西兰花贮藏品质的影响
路玲1(),方艺达1,李莉1,徐艳群1,2,罗自生1,2,3,4,5()
1.浙江大学生物系统工程与食品科学学院，杭州 310058
2.浙江大学宁波研究院，浙江 宁波 315100
3.农业农村部农产品产后处理重点实 验室，杭州 310058
4.智能食品加工技术与装备国家地方联合工程实验室，杭州 310058
5.浙江大学馥莉食品研究院，杭州 310058
Effect of water/oil/water double-preservation emulsion on storage quality of broccoli
Ling LU1(),Yida FANG1,Li LI1,Yanqun XU1,2,Zisheng LUO1,2,3,4,5()
1.College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
2.Ningbo Research Institute, Zhejiang University, Ningbo 315100, Zhejiang, China
3.Key Laboratory of Ago-Products Postharvest Handing of Ministry of Agriculture and Rural Affairs, Hangzhou 310058, China
4.National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, China
5.Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
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摘要：

以鲜切西兰花为研究对象，分析水包油包水（water/oil/water, W/O/W）双重保鲜乳液对西兰花在25 ℃贮藏条件下的主要品质指标[明度（L*）值、黄蓝（b*）值、相对电导率、丙二醛、叶绿素、叶绿素酶、脱镁螯合酶、总酚、总黄酮、1，1-二苯基-2-三硝基苯肼自由基（1, 1-diphenyl-2-picrylhydrazyl， DPPH）清除活性、菌落总数、维生素C、硫代葡萄糖苷]的影响。结果显示：W/O/W双重保鲜乳液可以抑制b*值、相对电导率、丙二醛含量的上升，延缓西兰花中叶绿素、总酚、总黄酮、维生素C含量和叶绿素酶、脱镁螯合酶活性及DPPH自由基清除率的降低，可有效维持西兰花的品质，延长货架期。
关键词： 水包油包水双重保鲜乳液;  西兰花;  品质;  贮藏    
Abstract:

Using fresh-cut broccoli as the experimental material, we analyzed the effects of water/oil/water （W/O/W） double-preservation emulsion on the main quality indexes [lightness (L*) value, yellow-blue (b*) value, relative electronic conductivity, malondialdehyde, chlorophyll, chlorophyllase, Mg-dechelatase (MDCase), total phenols, total flavonoids, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity, total number of colonies, vitamin C, glucosinolate] of broccoli under 25 ℃ storage conditions. The experimental results showed that W/O/W double-preservation emulsion could inhibit the increase of b* value, relative electronic conductivity and malondialdehyde content, and delay the reduce of the contents of the chlorophyll, total phenols, total flavonoids and vitamin C, and the activities of chlorophyllase, MDCase, and the DPPH free radical scavenging rate in the broccoli. These results suggest that W/O/W double-preservation emulsion could effectively maintain the quality of broccoli and extend the shelf life.
Key words: water/oil/water double-preservation emulsion    broccoli    quality    storage
收稿日期: 2019-08-26 出版日期: 2020-02-25
CLC:  TS 255.3  
基金资助: “十三五”国家重点研发计划(2017YFD0401304)
通讯作者: 罗自生     E-mail: 1522352436@qq.com;luozisheng@zju.edu.cn
作者简介: 路玲（https://orcid.org/0000-0003-1269-9157），E-mail：1522352436@qq.com
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引用本文:

路玲,方艺达,李莉,徐艳群,罗自生. 水包油包水双重保鲜乳液对西兰花贮藏品质的影响[J]. 浙江大学学报（农业与生命科学版）, 2020, 46(1): 74-82.

Ling LU,Yida FANG,Li LI,Yanqun XU,Zisheng LUO. Effect of water/oil/water double-preservation emulsion on storage quality of broccoli. Journal of Zhejiang University (Agriculture and Life Sciences), 2020, 46(1): 74-82.

链接本文:

http://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2019.08.261    或    http://www.zjujournals.com/agr/CN/Y2020/V46/I1/74

图1  在25 ℃贮藏过程中西兰花L*、b*、相对电导率和MDA含量的变化情况*表示在P＜0.05水平差异有统计学意义。
图2  在25 ℃贮藏过程中西兰花叶绿素含量、叶绿素酶和脱镁螯合酶活性的变化*表示在P＜0.05水平差异有统计学意义。
图3  在25 ℃贮藏过程中西兰花总酚、总黄酮含量及DPPH自由基清除活性的变化*表示在P＜0.05水平差异有统计学意义。
图4  在25 ℃贮藏过程中西兰花菌落总数的变化*表示在P＜0.05水平差异有统计学意义。
图5  在25 ℃贮藏过程中西兰花维生素C含量的变化*表示在P＜0.05水平差异有统计学意义。
图6  在25 ℃贮藏过程中西兰花硫代葡萄糖苷含量的变化*表示在P＜0.05水平差异有统计学意义。
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