1-甲基环丙烯或真空预冷处理黑莓果实抗氧化活性的多变量分析

Multivariate Analysis of Fruit Antioxidant Activities of Blackberry Treated with 1-Methylcyclopropene or Vacuum Precooling.

作者信息

Li Jian, Ma Guowei, Ma Lin, Bao Xiaolin, Li Liping, Zhao Qian, Wang Yousheng

机构信息

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.

出版信息

Int J Anal Chem. 2018 Feb 1;2018:2416461. doi: 10.1155/2018/2416461. eCollection 2018.

DOI:10.1155/2018/2416461

PMID:29487622

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC5816868/

Abstract

Effects of 1-methylcyclopropene (1-MCP) and vacuum precooling on quality and antioxidant properties of blackberries ( spp.) were evaluated using one-way analysis of variance, principal component analysis (PCA), partial least squares (PLS), and path analysis. Results showed that the activities of antioxidant enzymes were enhanced by both 1-MCP treatment and vacuum precooling. PCA could discriminate 1-MCP treated fruit and the vacuum precooled fruit and showed that the radical-scavenging activities in vacuum precooled fruit were higher than those in 1-MCP treated fruit. The scores of PCA showed that HO content was the most important variables of blackberry fruit. PLSR results showed that peroxidase (POD) activity negatively correlated with HO content. The results of path coefficient analysis indicated that glutathione (GSH) also had an indirect effect on HO content.

摘要

采用单因素方差分析、主成分分析（PCA）、偏最小二乘法（PLS）和通径分析，评估了1-甲基环丙烯（1-MCP）和真空预冷对黑莓（ spp.）品质和抗氧化性能的影响。结果表明，1-MCP处理和真空预冷均能提高抗氧化酶的活性。PCA能够区分1-MCP处理的果实和真空预冷的果实，并表明真空预冷果实中的自由基清除活性高于1-MCP处理的果实。PCA得分表明，HO含量是黑莓果实最重要的变量。PLSR结果表明，过氧化物酶（POD）活性与HO含量呈负相关。通径系数分析结果表明，谷胱甘肽（GSH）对HO含量也有间接影响。