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投稿时间：2022-05-17
投稿时间：2022-05-17
中文摘要: 采用不同浓度的溶菌酶和二氧化氯对兰州百合鳞茎片进行保鲜，研究单一保鲜剂对兰州百合鳞茎片的保鲜效果。依据前期学者的研究结果和保鲜剂使用说明，对两种保鲜剂分别取3 种不同浓度，研究不同浓度的保鲜剂在15 d 贮藏期内对兰州百合鳞茎片的VC 含量、可溶性蛋白含量、总酚含量、超氧化物歧化酶（superoxide dismutase，SOD）及过氧化氢酶（catalase，CAT）活性等指标的影响，筛选出保鲜效果较佳的保鲜剂及其使用浓度。结果显示：两种保鲜剂处理的兰州百合鳞茎片的VC 含量、可溶性蛋白含量、总酚含量、SOD 及CAT 活性均高于蒸馏水对照组；溶菌酶处理组中0.05%浓度处理的效果较0.01%和0.10%好；二氧化氯处理效果优于溶菌酶处理，且二氧化氯处理效果与使用浓度呈正比，60 mg/L 的浓度保鲜效果最好。
Abstract:Different concentrations of lysozyme and chlorine dioxide were used to preserve the bulbs of the Lanzhou lily bulb slices.On the basis of the results of previous studies and the instructions of the preservatives，the Lanzhou lily bulb slices were treated with three different concentrations of the two preservatives.The vitamin C content，soluble protein content，total phenol content，superoxide dismutase（SOD）and catalase（CAT）activities of Lanzhou lily bulb slices during the 15 d storage were determined.The results showed that the vitamin C content，soluble protein content，total phenol content，and SOD and CAT activities in Lanzhou lily bulb slices treated by the two preservatives were higher than that treated by distilled water.The preservation performance of 0.05% lysozyme was better than that of 0.01% and 0.10% lysozyme.Chlorine dioxide outperformed lysozyme and demonstrated the performance in a concentration-dependent manner，with the optimum concentration of 60 mg/L.
keywords: Lanzhou lily bulb slices lysozyme chlorine dioxide preservation green and environmental protection
文章编号：202317006 中图分类号： 文献标志码：
基金项目:甘肃省科技计划重大项目（21ZD4NA016）；甘肃省现代农业瓜菜产业技术体系（GARS-GC-6）
| Author Name | Affiliation |
| WEI Lijuan，FENG Yuqin*，LI Cuihong | Agricultural Product Storage and Processing Research Institute，Gansu Academy of Agricultural Sciences，Lanzhou 730070，Gansu，China |
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