4种不同切割方式对鲜切莲藕品质和抗氧化性的影响

目的 分析比较4种不同切割方法处理莲藕在贮藏期间品质和抗氧化性的变化，筛选出最优的切割莲藕方式，为鲜切莲藕加工和贮藏提供理论基础。方法 以鄂莲5号莲藕为原料，采用去皮、切片、切丝以及切碎4种不同切割方式进行处理，分析菌落总数、色泽、呼吸强度、抗坏血酸、酚类物质、活性氧以及抗氧化酶等在贮藏期间的变化。结果 对比4种切割方式，去皮处理有效抑制菌落总数和失重率的增加，延缓鲜切莲藕褐变，更好维持莲藕的色泽。同时鲜切处理能够增强苯丙氨酸解氨酶和多酚氧化酶活性，诱导酚类物质含量积累，且随着切割损伤的越强而降低。去皮处理能够显著提高鲜切莲藕的总酚含量，其含量从140.46mg/kg增加到191.03mg/kg，增加率为36%，同时提高了1,1-二苯基-2-三硝基苯肼清除率和超氧化物歧化酶活性，提高率分别为84.01%和15.4%。结论 与切片、切丝和切碎处理相比，去皮处理能够显著抑制鲜切莲藕的褐变，同时诱导酚类物质含量增加，增强1,1-二苯基-2-三硝基苯肼清除率和超氧化物歧化酶活性，从而提高鲜切莲藕的抗氧化能力。

Effects of 4 kinds of different cutting methods on the quality and antioxidant activity of fresh-cut Nelumbo nucifera

Objective The changes in quality and antioxidant properties of lotus roots treated with four different cutting methods were analyzed and compared during storage, and the optimal cutting method was selected to provide a theoretical basis for processing and storage of freshly cut lotus roots. Methods The lotus roots(elianwuhao) were peeled, sliced, shredded and shredded in four different cutting methods to analyze the changes of colony count, color, respiration intensity, ascorbic acid, phenolic substances, reactive oxygen species and antioxidant enzymes during storage. Results Comparing the four cutting methods, the peeling treatment effectively suppressed the increase of total bacterial colony and weight loss, delayed the browning of fresh-cut lotus roots, and better maintained the color of lotus roots. Meanwhile, the fresh-cut treatment enhanced phenylalanine aminolytic enzyme and polyphenol oxidase activities, induced phenolic content accumulation, and decreased with the stronger cutting damage. Peeling treatment was able to significantly increase the total phenolic content of freshly cut lotus roots from 140.46 mg/kg to 191.03 mg/kg with an increase of 36%, while 1,1-diphenyl-2-picrylhydrazyl scavenging and superoxide dismutase activity were increased by 84.01% and 15.4% respectively. Conclusion Compared with slicing, shredding and chopping treatments, peeling treatment significantly inhibited the browning of fresh-cut lotus roots, while inducing an increase in phenolic content and enhancing 1,1-diphenyl-2-picrylhydrazyl scavenging and superoxide dismutase activity, thus improving the antioxidant capacity of fresh-cut lotus roots.