UV-C处理对鲜切红心萝卜抗氧化活性的影响

以红心萝卜为实验材料,研究了不同剂量的短波紫外线(ultraviolet-C,UV-C)处理对鲜切红心萝卜的抗氧化系统和抗氧化活性的影响。鲜切红心萝卜用0、0.25、0.5、1.0、2.0 k J/m2剂量的UV-C处理后于5℃贮藏48 h。结果表明,1.0 k J/m2 UV-C处理能最有效地诱导鲜切红心萝卜中酚类物质的合成,进而导致其含量增加,并提高了红心萝卜中的1,1-二苯基-2-三硝基苯肼自由基清除能力。UV-C处理能促进鲜切红心萝卜中花青素和黄酮类物质含量的增加、延缓抗坏血酸含量的下降、并提高抗氧化酶活性。这些结果表明,UV-C处理可以诱导酚类物质合成,提高抗氧化酶活性,从而显著提升鲜切红心萝卜的抗氧化活性。

Effect of UV-C Treatment on Antioxidant Activity of Fresh-Cut Red-Fleshed Radish

The effect of ultraviolet-C (UV-C) treatment at different dosages on antioxidant system and antioxidant activity of
fresh-cut red-fleshed radish was investigated. The fresh-cut radish was treated with 0, 0.25, 0.5, 1.0 and 2.0 kJ/m2 of UV-C
and then stored at 5 ℃ for up to 48 h. The results indicated that 1.0 kJ/m2 UV-C treatment had the most significant effect
on inducing the synthesis and accumulation of phenolics and increasing the 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical
scavenging activity of fresh-cut radish during storage. This UV-C treatment also induced the accumulation of anthocyanins
and flavonoids, retarded the decrease of ascorbic acid content and enhanced the activities of antioxidant enzymes. These
results suggest that UV-C treatment could increase the antioxidant activity of fresh-cut red-fleshed radish by inducing the
synthesis of phenolic compounds and enhancing the activities of antioxidant enzymes.