真空预冷结合氮气(N2)包装处理对小白杏糖代谢的影响

doi:10.6048/j.issn.1001-4330.2023.07.017

新疆农业科学 ›› 2023, Vol. 60 ›› Issue (7): 1705-1712.DOI: 10.6048/j.issn.1001-4330.2023.07.017

• 园艺特产·贮藏保鲜加工 • 上一篇下一篇

真空预冷结合氮气(N₂)包装处理对小白杏糖代谢的影响

田全明¹(), 路帆², 殷贝贝², 刘雪艳², 魏佳¹, 吴斌¹()

1.新疆农业科学院农产品贮藏加工研究所,乌鲁木齐 830091
2.新疆农业大学食品科学与药学学院,乌鲁木齐 830052

收稿日期:2022-10-07 出版日期:2023-07-20 发布日期:2023-07-11
通信作者: 吴斌(1973-),男,新疆塔城人,研究员,研究方向为农产品贮藏与保鲜,(E-mail)42042615@qq.com
作者简介:田全明(1994-),男,河南周口人,研究生,研究方向为食品工程,(E-mail)1094185168@qq.com
基金资助:
新疆杏产业技术体系保鲜加工岗位(XJCYTX-03);国家重点研发项目(2019YFD1002303-2)

Effects of vacuum precooling combined with nitrogen packaging treatment on sugar metabolism of Xiaobai apricot

TIAN Quanming¹(), LU Fan², YIN Beibei², LIU Xueyan², WEI Jia¹, WU Bin¹()

1. Institute of Farm Product Storage and Processing,Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
2. College of Food and Pharmaceutical Sciences, Xinjiang Agricultural University, Urumqi 830052, China

Received:2022-10-07 Online:2023-07-20 Published:2023-07-11
Correspondence author: WU Bin (1973-), male, native place:Tacheng, Xinjiang, researcher. Research field:storage and preservation of agricultural products, (E-mail)42042615@qq.com
Supported by:
Xinjiang Apricot Industry Technology System Preservation Processing Post(XJCYTX-03);National Key RESEARCH and Development Project(2019YFD1002303-2)

摘要/Abstract

摘要：

【目的】研究N₂包装处理对小白杏果实中糖组分及糖代谢相关酶活性的调节作用。【方法】以新疆特色果品小白杏为试材,采用真空预冷结合氮气(N₂)包装处理,将处理后小白杏放置4℃条件下贮藏,贮藏时间为18 d。【结果】真空预冷结合氮气包装处理能提高果实中葡萄糖和果糖的含量、蔗糖磷酸合成酶(SPS)、蔗糖分解酶(SS-I)、中性转化酶(NI)和酸性转化酶(AI)的活性,降低蔗糖和山梨糖醇的含量。当贮藏至18 d时,真空预冷结合N₂处理组杏果实中葡萄糖含量是93.42 mg/g、果糖含量是54.73 mg/g,较对照组分别提高了13.32%、11.6%;SPS、SS-I、NI和AI活性较对照组分别提高了31.42%、44.06%、9.58%、19.98%。【结论】真空预冷结合N₂包装处理可以保持小白杏果实中糖类物质,较好维持了果实的口感。

关键词: 真空预冷; 氮气熏蒸; 小白杏

Abstract:

【Objective】 To study the regulation effect of N₂ packaging treatment on sugar components and sugar metabolism-related enzyme activity in Xiaobai apricot fruits. 【Methods】 With Xinjiang characteristic Xiaobai apricot fruit as the test material, the vacuum pre-cooled combined with nitrogen (N₂) packaging was used for treatment, after that, they were stored under 4 ℃ conditions for the storage time of 18 d. 【Results】 The results showed that:vacuum precooling combined with nitrogen treatment could increase the content of glucose and fructose in the apricot, by increasing sucrose phosphate synthase (SPS), sucrose decomposing enzyme (SS-I), neutral invertase (NI), acid invertase (AI) activity, thereby reducing the content of sucrose and sorbitol. When stored for 18 days, the glucose content of the apricot in the vacuum precooling combined with N₂ treatment group was 93.42 mg/g and the fructose content was 54.73 mg/g, which increased by 13.32% and 11.6% respectively compared with the control group; In addition to that, the activities of SPS, SS-I, NI, and AI increased by 31.42%, 44.06%, 9.58%, and 19.98%, respectively. 【Conclusion】 The vacuum precooling combined with N₂ treatment can maintain the sugars in the Xiaobai apricot, thereby better maintaining the taste of the apricot.

Key words: vacuum precooling; N₂ fumigation; Xiaobai apricot

中图分类号:

TS202.1

田全明, 路帆, 殷贝贝, 刘雪艳, 魏佳, 吴斌. 真空预冷结合氮气(N₂)包装处理对小白杏糖代谢的影响[J]. 新疆农业科学, 2023, 60(7): 1705-1712.

TIAN Quanming, LU Fan, YIN Beibei, LIU Xueyan, WEI Jia, WU Bin. Effects of vacuum precooling combined with nitrogen packaging treatment on sugar metabolism of Xiaobai apricot[J]. Xinjiang Agricultural Sciences, 2023, 60(7): 1705-1712.

图/表 6

表1 HPLC法测定杏子中糖的验证参数

Tab.1 Validation parameters for determination of sugars in apricot by HPLC

项目 Items	出峰时间 (min)	标准曲线	相关系数 (R²)
蔗糖 Sucrose	17.287	Y=3E+07X+98 777	0.998 7
葡萄糖 Glucose	20.095	Y=5E+06X-1E+06	0.999 1
果糖 Fructose	25.981	Y=3E+06X+97 599	0.999 3
山梨糖醇 Sorbitol	34.769	Y=3E+07X+514 481	0.998 8

图1 HPLC色谱图-标准品(1)和样品(2)

Fig.1 HPLC chromatograms-standard (1) and sample (2)

图2 N2-2处理下小白杏糖组分变化

Fig.2 Effect of N2-2 treatment on sugar composition of fresh apricot

图3 N2-2处理下小白杏还原糖含量变化

Fig.3 Effect of N2-2 treatment on reducing sugar content of fresh apricot

图4 N2-2处理下小白杏TA含量变化

Fig.4 Effect of N2-2 treatment on titratable acid content of fresh apricot

图5 N2-2处理下小白杏糖组分相关酶活性变化

Fig.5 Effects of N2-2 treatment on activities of related enzymes in sugar components of fresh apricot

参考文献 24

[1]	刘金秀, 贺小伟, 罗华平, 等. 不同成熟期小白杏品质指标变化规律研究[J]. 塔里木大学学报, 2021, 33(1):38-44.
	LIU Jinxiu, HE Xiaowei, LUO Huaping, et al. Study on the Change Law of Xiaobai Apricot Quality Indexes in Different Mature Periods[J]. Journal of Tarim University, 2021, 33(1):38-44.
[2]	Wu B, Guo Q, Wang G X, et al. Effects of different postharvest treatments on the physiology and quality of ‘Xiaobai’ apricots at room temperature[J]. Springer India, 2015, 52(4):2247-2255.
[3]	李自芹, 杨慧, 李文绮, 等. 新疆鲜杏保鲜技术研究现状[J]. 农产品加工, 2020,(20):89-94.
	LI Ziqin, YANG Hui, LI Wenqi, et al. Research Status of Fresh Apricot Technology in Xinjiang[J]. Processing of Agricultural Products, 2020,(20):89-94.
[4]	李亚玲, 崔宽波, 石玲, 等. 近冰温贮藏对杏果实冷害及活性氧代谢的影响[J]. 食品科学, 2020, 41(7):177-183. DOI
	LI Yaling, CUI Kuanbo, SHI Ling, et al. Effect of Near Freezing Temperature Storage on Chilling Injury and Active Oxygen Metabolism of Apricot Fruit[J]. Food Science, 2020, 41(7):177-183. DOI
[5]	李亚玲, 石玲, 刘佳, 等. 不同出库方式对近冰温贮藏后杏果实货架期品质的影响[J]. 食品与发酵工业, 2020, 46(10):141-146.
	LI Yaling, SHI Ling, LIU Jia, et al. Effects of different out-store modes on shelf-life quality of apricot fruits after near freezing temperature storage[J]. Food and Fermentation Industry, 2020, 46(10):141-146.
[6]	朱璇, 王英, 李学文, 等. 茉莉酸甲酯处理对杏果实冷害及贮藏品质的影响[J]. 食品科技, 2014, 39(7):56-60.
	ZHU Xuan, WANG Ying, LI Xuewen, et al. Effects of methyl jasmonate on chilling injury and storage qualities in postharvest apricot[J]. Food Technology, 2014, 39(7):56-60.
[7]	魏征, 张政, 魏佳, 等. 水杨酸雾化熏蒸对新疆小白杏采后贮藏品质的影响[J]. 现代食品科技, 2020, 36(1):113-119,168.
	WEI Zheng, ZHANG Zheng, WEI Jia, et al. Effects of Salicylic Acid Spray Fumigation on Postharvest Quality of Xinjiang Xiaobai Apricot[J]. Modern Food Science and Technology, 2020, 36(1):113-119,168.
[8]	安容慧, 周宏胜, 罗淑芬, 等. 真空预冷及不同流通方式对上海青货架品质的影响[J]. 食品科学, 2021,(4):1-11.
	AN Ronghui, ZHOU Hongsheng, LUO Shufen, et al. The effect of vacuum pre-cooling and different circulation methods on the quality of Shanghai Qing shelf[J]. Food Science, 2021,(4):1-11.
[9]	Cheng H.P. Vacuum cooling combined with hydrocooling and vacuum drying on bamboo shoots[J]. Applied Thermal Engineering, 2006, 26(17-18):2168-2175. DOI URL
[10]	陈亚鹏, 刘贵珊, 张浩楠, 等. 恒压真空预冷对芥蓝贮藏品质的影响[J]. 食品与发酵工业, 2021, 47(15):206-212.
	CHEN Yapeng, LIU Guishan, ZHANG Haonan, et al. The Effect of Constant Pressure Vacuum Pre-cooling on the Storage Quality of Chinese Kale[J]. Food and Fermentation Industry, 2021, 47(15):206-212.
[11]	严锐, 韩延超, 吴伟杰, 等. 真空预冷对鲜食莲子采后贮藏品质的影响[J]. 食品工业科技, 2020,(4):1-12.
	YAN Rui, HAN Yanchao, WU Weijie, et al. Effect of vacuum pre-cooling on postharvest storage quality of fresh lotus seeds[J]. Food Industry Science and Technology, 2020,(4):1-12.
[12]	王欣, 周春梅, 刘宝林, 等. 初始气体比例对白玉菇常温气调贮藏品质的影响[J]. 食品与发酵工业, 2011, 37(6):206-211.
	WANG Xin, ZHOU Chunmei, LIU Baolin, et al. The Influences of Initial O₂ and CO₂Ratio on the Quality of White Hypsizygus marmoreus During MAP Storage at Room Temperature[J]. Food and Fermentation Industry, 2011, 37(6):206-211.
[13]	田全明, 王曼, 魏佳, 等. 真空预冷结合氮气处理对新疆小白杏采后品质的影响[J]. 食品与发酵工业, 2021, 47(19):189-194.
	TIAN Quanming, WANG Man, WEI Jia, et al. Effect of Vacuum Pre-cooling Combined with Nitrogen Treatment on the Quality of Xinjiang Xiaobai Apricot[J]. Food and Fermentation Industry, 2021, 47(19):189-194.
[14]	曹建康, 姜微波, 赵玉梅. 果蔬采后生理生化实验指导[M]. 北京: 中国轻工业出版社, 2007:28-50.
	CAO Jiankang, JIANG Weibo, ZHAO Yumei. Experimental guidance on physiology and biochemistry of fruits and vegetable after harvest[M]. Beijing: China Light Industry Press, 2007:28—50.
[15]	Ma C, Sun Z, CHEN C, et al. Simultaneous separation and determination of fructose, sorbitol, glucose and sucrose in fruits by HPLC-ELSD[J]. Food Chemistry, 2014,(145):784-788.
[16]	张丽丽, 刘威生, 刘有春, 等. 高效液相色谱法测定5个杏品种的糖和酸[J]. 果树学报, 2010, 27(1):119-123.
	ZHANG Lili, LIU Weisheng, LIU Youchun, et al. Measurement of sugars, organic acids in 5 apricot cultivars by high per-formance liquid chromatography[J]. Journal of Fruit Science, 2010, 27(1):119-123.
[17]	Geng X, Zhang S Q, Wang Z, et al. Determination of organic acids in the presence of inorganic anions by ion chromatography with suppressed conductivity detection[J]. Journal of Chromatography A, 2008, 1192(1):187-190. DOI PMID
[18]	Borsani J, Budde C O, Porrini L, et al. Carbon metabolism of peach fruit after harvest:changes in enzymes involved in organic acid and sugar level modifications[J]. Journal of Experimental Botany, 2009, 134(2):167-175.
[19]	李芋萱, 曾凯芳, 王宝刚, 等. 不同处理对采后果实糖代谢过程影响研究进展[J]. 食品科学, 2015, 36(5):283-288. DOI
	LI Yuxuan, ZENG Kaifang, WANG Baogang, et al. Advances in Regulation of Sugar Metabolism in Postharvest Fruits by Different Treatments[J]. Food Science, 2015, 36(5):283-288. DOI
[20]	魏长宾, 武红霞, 马蔚红, 等. 芒果成熟阶段蔗糖代谢及其相关酶类研究[J]. 西南农业学报, 2008, (4):972-974.
	WEI Changbin, WU Hongxia, MA Weihong, et al. Study on Sucrose Metabolism and Related Enzymes in Mango Ripe Stage[J]. Southwest Agricultural Journal, 2008,(4):972-974.
[21]	魏国芹, 孙玉刚, 孙杨, 等. 甜樱桃果实发育过程中糖酸含量的变化[J]. 果树学报, 2014, 31(S1):103-109.
	WEI Guoqin, SUN Yugang, SUN Yang, et al. Sugar and acid changes during fruit development of sweet cherry[J]. Journal of Fruit Science, 2014, 31(S1):103-109.
[22]	秦新惠, 张涛, 张永久. 甜樱桃果实发育中糖酸组分及组织结构的变化规律[J]. 经济林研究, 2020, 38(3):68-75.
	QIN Xinhui, ZHANG Tao, ZHANG Yongjiu. Sugar, acid and micro-structure changes during fruit development of sweet cherry[J]. Nonwood Forest Research, 2020, 38(3):68-75.
[23]	Li M, Li P, Ma F, et al. Sugar metabolism and accumulation in the fruit of transgenic apple trees with decreased sorbitol synthesis[J]. Horticulture Research, 2018, 5(1):133-146.
[24]	聂佩显, 王来平, 韩雪平, 等. 杏山梨醇脱氢酶基因克隆及其在果实发育过程中的表达与酶活性分析[J]. 核农学报, 2021, 35(2):291-297. DOI
	NIE Peixian, WANG Laiping, HAN Xueping, et al. Cloning of NAD-Dependent Sorbitol Dehydrogenase Gene From Apricot Fruit and Analysis of Its Expression and Enzyme Activity[J]. Journal of Nuclear Agricultural Sciences, 2021, 35(2):291-297. DOI

真空预冷结合氮气(N₂)包装处理对小白杏糖代谢的影响

Effects of vacuum precooling combined with nitrogen packaging treatment on sugar metabolism of Xiaobai apricot

在线阅读

PDF下载

可视化

摘要/Abstract

引用本文

使用本文

图/表 6

参考文献 24

相关文章 1

编辑推荐

Metrics