热处理对桃果实的酶活性变化及膜脂肪酸的影响

摘要

Pre - heating and intermittent warming of Pronus persica could lead to the higher SOD activity, lower LOX activity and lower accumulation of MDA. The results indicated that heat treatment could maintain the metabolism balance of active oxygen, and avoid accumulation of harmful substances. Pre - heating (35 ± 1 ℃, 24h) significantly increased the contents of linoleic acid. After 14 days of harmful storage, the contents of linolenic acid in intermittently warmed peaches (20 ± 1 ℃, 24h ) increased significantly. The contents of unsaturated fatty acids in the pre - heated peaches and the intermittent warmed peaches were higher than those in the control at O ± 1 ℃.%经贮前加温(35±1℃，24h)、中途加温(20±1℃，24h)处理的果实的S0D活性较高、L0X活性较低，MDA含量积累较少，表明了热处理可以维持活性氧代谢平衡，避免过多有害物质积累。另外贮前加温还能明显提高果实亚油酸含量；中途加温的果实在冷藏第14d后，亚麻酸含量极显著提高；而且在冷藏期间，两种处理的不饱和膜脂脂肪酸高于对照组。