金银花提取物对凡纳滨对虾冷藏期间黑色素沉着及品质劣变的抑制作用
Inhibitory Effect of Honeysuckle ( Thunb.) Extract on the Melanosis and Quality Deterioration of Pacific White Shrimp () During Cold Storage.
作者信息
Zheng Ouyang, Chen Huijie, Jia Xiaoye, Liu Yamei, Sun Qinxiu, Wang Zefu, Liu Shucheng
机构信息
Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
出版信息
Foods. 2025 Aug 22;14(17):2928. doi: 10.3390/foods14172928.
The effect of Thunb. (LJT) extract on melanosis and quality deterioration of Pacific white shrimp () during cold storage was evaluated, using 4-hexylresorcinol (4-HR), a commercial melanosis inhibitor, as a positive control. The results showed that LJT inhibited polyphenol oxidase (PPO) activity and complexed copper ions in a dose-dependent manner (LJT < 16 mg/mL), indicating that LJT has the potential to inhibit shrimp melanization. Visual image and grayscale value analysis revealed that LJT and 4-HR effectively alleviated melanosis and delayed deterioration of shrimp quality stored at 4 °C, with LJT exhibiting a superior effect. LJT samples displayed a lower total number of colonies, total volatile base nitrogen value, and thiobarbituric reactive substance value than the others ( < 0.05), suggesting that LJT exerted the most potent inhibition on microbial growth and lipid oxidation in shrimps during cold storage. Consequently, LJT effectively retarded the melanosis and quality deterioration of shrimps.
以商业性的黑色素形成抑制剂4-己基间苯二酚（4-HR）作为阳性对照，评估了黑面神提取物（LJT）对冷藏期间凡纳滨对虾（Litopenaeus vannamei）黑色素沉着和品质劣变的影响。结果表明，LJT以剂量依赖性方式（LJT < 16 mg/mL）抑制多酚氧化酶（PPO）活性并络合铜离子，表明LJT具有抑制虾黑色素形成的潜力。视觉图像和灰度值分析表明，LJT和4-HR有效减轻了4℃储存虾的黑色素沉着并延缓了品质劣变，其中LJT表现出更优的效果。LJT样品的菌落总数、总挥发性盐基氮值和硫代巴比妥酸反应物值均低于其他样品（P < 0.05），表明LJT对冷藏期间虾的微生物生长和脂质氧化具有最强的抑制作用。因此，LJT有效延缓了虾的黑色素沉着和品质劣变。
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