摘要
蒜苔细胞内营养物质转运严重影响其商品价值和食用价值。本实验通过用0.1、0.5、1.0mmol.L-1的一氧化氮(NO)供体硝普钠(SNP)分别浸泡3、12、24h后,贮藏于4、20℃条件下,通过对苔苞直径和苔茎基部纤维素、可溶性总糖、可溶性蛋白含量的测定及蒜苔保鲜效果的观察,结果表明:0.1mmol.L-1SNP处理3h显著抑制蒜苔的衰老。在不同处理时间和贮藏温度下,0.1mmol.L-1SNP抑制蒜苔苔苞直径的膨大且保鲜效果良好。长时间和高浓度SNP处理对蒜薹有伤害作用。结论:实验结果表明,NO可能参与蒜苔细胞内营养物质的转运过程。
The redistribution of cell contents affects the edible value of garlic sprouts seriously. The effect of sodium nitroprusside （SNP） on delaying senescence of garlic sprouts was studied. The basal part of garlic sprouts were immersed in 0.1, 0.5, 1.0mmol·L^-1 concentrations of SNP for 3, 12, 24h, and then storage at 4, 20℃ respectively. The diameter of garlic bulbet, the content of cellulose, total soluble sugar and soluble protein in basal sprouts were determined. The results showed that application of 0.1mmol·L^-1 SNP could delay the senescence of garlic bulbet in different time of treatment and storage temperature significantly. At the same time, it also could prolong the preservation time effectively. The effect of 0.1 mmol·L^-1 SNP treatment 3h and storage at 4℃ was the best. While the 0.5mmol·L^-1 treatment had accelerated senescence. Furthermore, longer time and higher concentration of SNP harmed the garlic sprouts. It implicated that NO might participate in the redistribution of cell contents in senescence of garlic sprouts.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第10期244-247,共4页
Science and Technology of Food Industry
关键词
一氧化氮
保鲜
蒜苔
内含物
转运
nitric oxide
refreshing
garlic sprouts
contents
transportation
