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切割风格对新鲜切割的白菜的抗氧化能力的影响,通过调节ROS代谢和抗氧化酶活性来调节ROS代谢
Qihan Guo1, Bingheng Li2, Jiarui Wang2
1Faculty of Chinese Medicine, Macau University of Science and Technology, Macao 999078, China.
Antioxidants (Basel, Switzerland)
|October 29, 2025
概括
在储存期间将花菜切成更小的碎片可以显著提高其抗氧化能力和化合物. 较小的削减 (CS4) 显示了最大的增长,为新鲜切割的产品质量带来了好处.
科学领域:
- 食品科学 食品科学 食品科学
- 农业科学 农业科学
- 生物化学 生物化学
背景情况:
- 酵素色和氧化恶化是新鲜切割的花菜加工中的关键问题.
- 机械加工会影响花的质量和保质期.
研究的目的:
- 为了研究不同的切割风格如何影响储存期间新鲜切割的花菜的抗氧化能力.
- 确定最佳的切割方法,以保持花菜的质量.
主要方法:
- 在花菜上应用了四种切割风格:整个 (CS1),纵向条纹 (CS2),横立方 (CS3) 和小立方 (CS4).
- 使用ABTS和FRAP试验测量了抗氧化能力.
- 在储存72小时后,分析了化合物积累,超氧化基清除活性和抗氧化酶活性 (CAT,SOD).
主要成果:
- 所有的切割疗法都提高了总抗氧化能力,其中CS1在ABTS测定中显示出最大的增加 (128.1%).
- 化合物积累在较小的切割时显著增加,CS4显示295.3%的增加.
- 超氧化基清除活性和抗氧化酶的活性,如催化酶 (CAT) 和超氧化基失调酶 (SOD),也被切割增强.
结论:
- 抗氧化能力增强的程度按照以下顺序进行:CS4 > CS3 > CS2 > CS1.
- 切割方法显著影响新鲜切割的花菜的抗氧化特性和质量.
- 结果为选择商业和家庭应用中合适的切割技术提供了数据.
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