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以青椒为试材,采用超声波、水煮、蒸馏3种方法提取的油用牡丹丹皮液来处理贮藏期青椒,对青椒丙二醛(MDA)含量、超氧化物歧化酶(SOD)活性、过氧化物酶(POD)活性、过氧化氢酶(CAT)活性进行研究。结果表明:与对照相比,丹皮液处理提高了抗氧化酶SOD、POD、CAT的活性,减少了MDA的积累。说明丹皮液处理通过调节抗氧化酶体系活性调节活性氧代谢,能减轻青椒膜脂过氧化伤害,利于青椒储藏。
Using green peppers as test material, the oil extracted with three methods of ultrasonic, boiling and distillation was used to treat the green peppers during storage, and the effects of malondialdehyde (MDA) content, superoxide dismutase (SOD) Peroxidase (POD) activity and catalase (CAT) activity were studied. The results showed that compared with the control, the treatment of Danpi liquid enhanced the activity of antioxidant enzymes SOD, POD and CAT, and reduced the accumulation of MDA. The results showed that the treatment of Danpi liquid could regulate the metabolism of active oxygen by regulating the activity of antioxidant enzyme system, which could reduce the lipid peroxidation damage of green peppers and help the storage of green peppers.