CAJ | 학술논문

为了进一步筛选新的抗氧化剂，运用抗氧化剂维生素C、维生素 E结合灭菌剂、柠檬酸对白糖罂荔枝进行单一抗氧化剂＋灭菌剂＋柠檬酸处理和抗氧化剂联合＋灭菌剂＋柠檬酸处理，分析抗氧化剂互作对荔枝果肉生理指标的影响，探索其对荔枝的保鲜效果。结果表明：抗氧化剂互作比单一使用抗氧化剂更有利于抑制荔枝果肉中丙二醛和过氧化氢含量的升高，并减缓超氧化物歧化酶和过氧化氢酶活性的减弱，尤其在处理的后期，抗氧化剂互作效果更明显。
위료진일보사선신적항양화제，운용항양화제유생소C、유생소 E결합멸균제、저몽산대백당앵려지진행단일항양화제＋멸균제＋저몽산처리화항양화제연합＋멸균제＋저몽산처리，분석항양화제호작대려지과육생리지표적영향，탐색기대려지적보선효과。결과표명：항양화제호작비단일사용항양화제경유리우억제려지과육중병이철화과양화경함량적승고，병감완초양화물기화매화과양화경매활성적감약，우기재처리적후기，항양화제호작효과경명현。
In order to screen the new antioxidant further ,using vitamin C ,vitamin E combined with sterilant and citric acid ,single antioxidant+ sterilant+ citric acid and united antioxidants + sterilant+ citric acid treatments were con‐ducted on Baitangying litchi ,the combined effect of antioxidants on physiological index of litchi pulp was analyzed to investigate its preservation effect .The results showed that antioxidants interactions were more conducive to inhibit the increase of MDA and H2 O2 content in litchi flesh than single antioxidants ,it enhanced the activities of SOD and CAT , and the effect was more obvious especially in later period .