由废弃淡水龙虾壳制备的羧甲基壳聚糖在草莓保鲜过程中的生理作用

利用废弃淡水龙虾壳制备得到的羧甲基壳聚糖应用到草莓的保鲜,为如何有效地解决废弃淡水龙虾壳提供了解决途径.实验结果显示不同浓度的羧甲基壳聚糖处理的草莓腐烂率下降,同时延缓了维生素C水平的下降趋势,其中0.2%浓度的羧甲基壳聚糖的作用效果最为明显.在保鲜过程中,测定草莓果肉中超氧化物歧化酶 (SOD)、过氧化物酶 (POD)、过氧化氢酶(CAT)的活性和脂质过氧化物丙二醛(MDA)的含量的变化,发现经过处理的草莓在保鲜过程中,其SOD,POD,CAT酶活性明显提高,MDA的水平同时显著下降,结果说明羧甲基壳聚糖的保鲜作用可能通过提高抗氧化水平来实现.

Effect of carboxymethyl chitosan prepared from the abandoned shells of crayfish on physiology of strawberries in the process of fresh-keeping

For the treatment of the abandoned shells of crayfish,carboxymethyl chitosan prepared from the abandoned shells of crayfish was studied on strawberries fresh-keeping.By different concentrations of carboxymethyl chitosan,treated strawberries reduced its decay rate and delayed the decline in the level of vitamin C.The concentration of 0.2% carboxymethyl chitosan effect was best condition for strawberry fresh-keeping.Activities of superoxide dismutase(SOD),peroxidase(POD),catalase(CAT) activity and lipid peroxides(Maleic Dialdehyde,MDA) content changes found in the fresh strawberries treated process were determined.The SOD,POD,CAT activities significantly increased,while MDA levels significantly decreased.It indicated that the preservation of carboxymethyl chitosan was achieved by improving the level of antioxidant.