以新疆赛买提鲜杏为试材，研究了一氧化氮（nitric oxide，NO）和二氧化硫（sulfur dioxide，SO2）气体分别对鲜杏熏蒸后制干对杏干常温（25±1.0 ℃）下贮藏品质和抗氧化性的影响。结果表明，NO和SO2熏蒸均能减缓杏干色泽和可溶性糖含量的下降，延缓失重率的上升。贮藏60 d，NO处理组杏干L*、b*、类胡萝卜素、可溶性糖、抗坏血酸（vitamin C，Vc）及总酚、类黄酮含量分别较对照组高9.20%、15.87%、25.20%、39.05%、19.43%和23.08%、11.42%；DPPH·、ABTS+·清除率及FRAP值较对照组高45.75%、19.50%、18.07%，较SO2组高31.77%、9.28%、5.89%。可见NO处理显著减缓杏干营养品质的下降（p<0.05），维持较高的抗氧化能力。此外，NO2-和NO3-残留量均远低于欧洲委员会和国家标准中规定的最小值，且降解速率快，因此NO处理提高了杏干的食用安全性。综上所述，NO熏蒸技术是一种有效的贮藏保鲜方法，可以应用于鲜杏制干的加工处理中；本试验能为NO熏蒸技术的应用提供一定的理论支撑。

Using fresh apricots from Saimai in Xinjiang as the test material, the effect of nitric oxide (NO) or sulfur dioxide (SO2) gas for fumigation on the storage quality and antioxidant capacity of the fumigated and dried ‘Saimai’ apricots during storage at room temperature (25±1.0 ℃) was investigated. The results showed that both NO and SO2 fumigation could slow down the decreases in the color and soluble sugar content of dried apricot, and delay the increase of weight loss rate. After 60 days of storage, compared to the control group, the L* value, b* value, carotenoid content, soluble sugar content, ascorbic acid (vitamin C, Vc) content, total phenolic content and flavonoid content in the NO-treated apricots increased by 9.20%, 15.87%, 25.20%, 39.05%, 19.43%, 23.08% and 11.42%, respectively. The DPPH· scavenging rate, ABTS+· scavenging rate and FRAP value in the NO-treated apricots were higher by 45.75%, 19.50% and 18.07%, respectively, compared with the control, and higher by 31.77%, 9.28% and 5.89%, respectively, compared with the SO2-treated group. Thus, the NO treatment significantly retarded the decrease in the nutritional quality of dried apricots (p<0.05) while maintaining relatively high antioxidant capacity. Furthermore, the amounts of the NO2- and NO3-residuesin dried apricots were far lower than the minimum specified by the European Commission and national standards, while the NO2- and NO3-degradedrapidly. Therefore, the NO treatment significantly improved the food safety of dried apricots. In summary, NO fumigation is an effective storage and preservation method and can be used in the processing of dried apricots. This study provides certain theoretical support for the application of nitric oxide fumigation technology.

国家重点研发计划项目（2019YFD1002303-2）；新疆杏产业技术体系保鲜加工岗位（XJCYTX-03）