肉桂精油处理对低温贮藏期间‘红阳’猕猴桃抗氧化活性的影响

Effects of Cinnamon Essential Oil on the Antioxidant Activity of ‘Red Sun’ Kiwifruits during Cold Storage

摘要:

为保持果实贮藏期间较高的抗氧化活性，以‘红阳’猕猴桃为试材，分别用不同体积分数（100、200、400和800 μL/L）肉桂精油处理后置于（4±1）℃，相对湿度90%~95%条件下贮藏120 d，每20 d测定维生素C（Vc）、总酚、花色苷的含量，超氧化物歧化酶（SOD）、过氧化物酶（POD）、过氧化氢酶（CAT）的活性及果肉总抗氧化能力、超氧阴离子自由基（O2-?）、羟自由基（?OH）、DPPH?清除能力，探讨肉桂精油处理对猕猴桃果实抗氧化活性的影响。结果表明：肉桂精油处理能有效抑制果实Vc、花色苷含量的降低，延缓总酚、SOD、POD、CAT、总抗氧化能力、O2-?、?OH、DPPH?清除率峰值的出现，抑制其相关酶活性的下降；其中，400 μL/L肉桂精油处理‘红阳’猕猴桃果实效果最佳，能更有效地保持果实中具抗氧化活性能力物质，从而提高其贮藏期间抗氧化能力。

Abstract:

In order to maintain the high antioxidant activity of fruits during the storage period, ‘Red Sun’ kiwifruits, used as the test material, were treated with different volume fractions (100, 200, 400, and 800 μL/L) of cinnamon essential oil and stored at 4 ± 1?C with a relative humidity of 90–95% for 120 d. During the storage, the vitamin C (Vc), phenol, and anthocyanin contents, the activities of superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT), the total antioxidant capacities, and superoxide anion radical (O2-), and hydroxyl and 2,2-diphenyl-1-picrylhydrazyl (DPPH?) radical scavenging activities were measured every 20 d. The effect of cinnamon essential oil treatment on the antioxidant activity of kiwifruits was explored. The results indicated that the cinnamon essential oil effectively inhibited the reduction in VC and anthocyanin contents, delayed the occurrence of the peak value of SOD activity, POD activity, CAT activity, the total antioxidant capacities, and superoxide anion radical, hydroxyl and DPPH radical scavenging activities, and suppressed the decline of related enzyme activities. The 400 μL/L cinnamon essential oil showed the best effect in treating ‘Red Sun’ kiwifruits and was more effective to maintain the antioxidant substances in the fruits, thereby improving the antioxidant ability of the fruits during the storage period.