微酸性电解水结合ε-聚赖氨酸盐酸盐对百合鳞片的保鲜效果

doi:10.3969/j.issn.1004-1524.20250491

浙江农业学报 ›› 2026, Vol. 38 ›› Issue (5): 991-997.DOI: 10.3969/j.issn.1004-1524.20250491

微酸性电解水结合ε-聚赖氨酸盐酸盐对百合鳞片的保鲜效果

蒋志丽¹^,²(), 沈玲玲³, 吴震³, 王阳光²^,^*(), 陆胜民¹^,^*()

¹ 浙江省农业科学院食品科学研究所, 农产品质量安全全国重点实验室, 全省生鲜食品智慧物流与加工重点实验室, 浙江杭州 310021
² 浙江海洋大学食品与药学学院, 浙江舟山 316022
³ 湖州莼鲈生态农业发展有限公司, 浙江湖州 313008

收稿日期:2025-07-17 出版日期:2026-05-25 发布日期:2026-06-02
作者简介:蒋志丽,研究方向为食品加工与安全。E-mail:2062392683@qq.com
通讯作者: *王阳光,E-mail:634449563@qq.com;陆胜民,E-mail:1010508971@qq.com
基金资助:
湖州市重点研发计划项目农业“双强”专项(2023ZD2040)

Freshness-keeping effects of fresh lily bulb petals treated with slightly acidic electrolyzed water combined with ε-polylysine hydrochloride

JIANG Zhili¹^,²(), SHEN Lingling³, WU Zhen³, WANG Yangguang²^,^*(), LU Shengmin¹^,^*()

¹ Institute of Food Science, Zhejiang Academy of Agricultural Sciences, State Key Laboratory for Quality and Safety of Agro-Products, Zhejiang Key Laboratory of Intelligent Logistics and Processing of Fresh Products, Hangzhou 310021, China
² College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, Zhejiang, China
³ Huzhou Chunlu Ecological Agriculture Development Co., Ltd., Huzhou 313008, Zhejiang, China

Received:2025-07-17 Published:2026-05-25 Online:2026-06-02

摘要/Abstract

摘要：

为探究微酸性电解水(SAEW)与ε-聚赖氨酸盐酸盐(ε-PLH)复合处理对鲜百合鳞片的保鲜效果,本试验将新鲜百合鳞茎人工分瓣,随机设置对照组(CK,无菌蒸馏水浸泡)和复合处理组(MIX,30 mg·L^-1 SAEW浸泡10 min后,再用0.2% ε-PLH浸泡10 min),测定了百合鳞片在4 ℃贮藏过程中的理化指标。结果表明,MIX处理显著(p<0.05)降低了鲜百合鳞片的失重率,提高了鲜百合鳞片的白度和可溶性固形物含量,并显著抑制了丙二醛的积累。此外,MIX处理显著提升了鲜百合鳞瓣的1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除能力,抑制了其多酚氧化酶活性,延缓了维生素C的降解。综上,SAEW与ε-PLH复合处理有效延缓了鲜百合鳞片的品质劣变,可为预制净菜的绿色保鲜提供技术参考。

关键词: 微酸性电解水, ε-聚赖氨酸盐酸盐, 鲜百合鳞片, 保鲜效果

Abstract:

To investigate the freshness-keeping effect of slightly acidic electrolyzed water (SAEW) and ε-poly-L-lysine hydrochloride (ε-PLH) on fresh lily bulb petals, fresh lily bulbs were manually segmented into petals and randomly divided into a control group (CK, sterile distilled water immersion) and a combined treatment group (MIX, 30 mg·L^-1 SAEW immersion for 10 minutes followed by 0.2% ε-PLH immersion for 10 minutes) in this study. And the physicochemical parameters of lily bulb segments during storage at 4 ℃ were measured. The results showed that the MIX treatment significantly (p<0.05) reduced weight loss,increased the whiteness and soluble solids content, and effectively inhibited malondialdehyde accumulation. Additionally, the MIX group significantly enhanced DPPH radical scavenging activity, suppressed polyphenol oxidase activity, and delayed the degradation of ascorbic acid in the petals. In conclusion, the combined SAEW and ε-PLH treatment efficiently delayed the quality deterioration of fresh lily bulb petals, providing a technical reference for the green preservation of fresh-cut vegetables.

Key words: slightly acidic electrolyzed water, ε-poly-L-lysine hydrochloride, fresh lily bulb petals, freshness-keeping effect

中图分类号:

TS255.3

蒋志丽, 沈玲玲, 吴震, 王阳光, 陆胜民. 微酸性电解水结合ε-聚赖氨酸盐酸盐对百合鳞片的保鲜效果[J]. 浙江农业学报, 2026, 38(5): 991-997.

JIANG Zhili, SHEN Lingling, WU Zhen, WANG Yangguang, LU Shengmin. Freshness-keeping effects of fresh lily bulb petals treated with slightly acidic electrolyzed water combined with ε-polylysine hydrochloride[J]. Acta Agriculturae Zhejiangensis, 2026, 38(5): 991-997.

图/表 4

图1 鲜百合鳞片4 ℃贮藏期间失重率(A)和白度(B)的变化无相同小写字母表示在相同的贮藏时间下不同处理样品的数据存在显著差异(p<0.05),图2~4同。

Fig.1 Changes in weight loss rate (A) and whiteness (B) of fresh lily bulb petals during storage at 4 ℃ No identical lowercase letters indicate significant differences in data between different treatment samples under the same storage time (p<0.05). The same as Fig. 2-4.

图2 百合鳞片4 ℃贮藏期间可溶性固形物(A)和丙二醛(B)含量的变化

Fig.2 Changes in total soluble solids (A) and malondialdehyde (MDA) (B) contents of fresh lily bulb petals during storage at 4 ℃

图3 百合鳞片4 ℃贮藏期间的DPPH自由基清除率

Fig.3 DPPH radical scavenging rate of fresh lily bulb petals during storage at 4 ℃

图4 百合鳞片4 ℃贮藏期间多酚氧化酶活性(A)和维生素C含量(B)的变化

Fig.4 Changes in polyphenol oxidase activity (A) and vitamin C content (B) of fresh lily bulb petals during storage at 4 ℃

参考文献 30

[1]	于武华, 桂明明, 何平平, 等. 百合的营养价值及加工技术研究进展[J]. 食品安全导刊, 2024(35): 186-189.
	YU W H, GUI M M, HE P P, et al. Research progress of nutritional value and processing technology of lily[J]. China Food Safety Magazine, 2024(35): 186-189.
[2]	李志坚, 宋志国. 即食百合片的加工[J]. 湖南农业, 2024(5): 41.
	LI Z J, SONG Z G. Processing of instant lily slices[J]. Hunan Agricuture, 2024(5): 41.
[3]	王乙婷. 贮藏条件对兰州百合主要营养成分及抗氧化活性影响的研究[D]. 兰州: 兰州理工大学, 2016.
	WANG Y T. Study on effects of storage conditions on main nutritional components and antioxidant activity of Lilium[D]. Lanzhou: Lanzhou University of Technology, 2016.
[4]	李浪, 王行军, 彭长城, 等. 百合外片加工中褐变控制工艺的优化[J]. 湖南农业科学, 2023(9): 73-78.
	LI L, WANG X J, PENG C C, et al. The optimization of browning control technology in the processing of lily scales[J]. Hunan Agricultural Sciences, 2023(9): 73-78.
[5]	巩慧玲, 袁惠君, 冯再平, 等. 1-MCP、ClO₂对兰州百合贮藏保鲜效果的影响[J]. 食品工业科技, 2010, 31(10): 338-339.
	GONG H L, YUAN H J, FENG Z P, et al. Effect of 1-MCP or chlorine dioxide on the storage and fresh-keeping of Lanzhou lily[J]. Science and Technology of Food Industry, 2010, 31(10): 338-339.
[6]	何雪, 任凯, 徐畅, 等. 微酸性电解水对鲜切苦菊中腐败菌的抑制效果[J]. 食品科学, 2025, 46(13): 304-313.
	HE X, REN K, XU C, et al. Inhibitory effect of slightly acidic electrolyzed water on spoilage bacteria in fresh-cut chicory[J]. Food Science, 2025, 46(13): 304-313.
[7]	程博, 张宏博, 康宁波, 等. 微酸性电解水在采后果蔬保鲜中的作用机理及研究进展[J]. 食品与发酵工业, 2025, 51(9): 395-404.
	CHENG B, ZHANG H B, KANG N B, et al. Research progress on application of slightly acidic electrolytic water in postharvest preservation of fruits and vegetables[J]. Food and Fermentation Industries, 2025, 51(9): 395-404.
[8]	GAO Q, YANG Z Y, BI B L, et al. Effects of slightly acidic electrolyzed water on the quality of fresh-cut apple[J]. Foods, 2023, 12(1): 39.
[9]	WANG C F, LIU H R, LIU C X, et al. Effects of slightly acidic electrolyzed water on the quality and antioxidant capacity of fresh red waxy corn during postharvest cold storage[J]. Frontiers in Plant Science, 2024, 15: 1428394.
[10]	中华人民共和国国家卫生计生委. 关于批准ε-聚赖氨酸等4种食品添加剂新品种等的公告(2014年第5 号)[EB/OL]. [2026-02-11]. https://zwfw.nhc.gov.cn/kzx/tzgg/sptjjxpzsp_224/201404/t20140403_1415.html
[11]	张玉华, 孟一, 朱金峰, 等. 超声-ε-聚赖氨酸盐酸盐复合处理对鲜切苹果的保鲜作用[J]. 食品工业科技, 2022, 43(19): 238-245.
	ZHANG Y H, MENG Y, ZHU J F, et al. Preservation effect of ultrasonic-ε-polylysine hydrochloride compound treatment on fresh-cut apples[J]. Science and Technology of Food Industry, 2022, 43(19): 238-245.
[12]	殷诚, 黄崇杏, 黄兴强, 等. 可食涂膜在鲜切果蔬包装上的研究进展[J]. 食品研究与开发, 2018, 39(14): 212-219.
	YIN C, HUANG C X, HUANG X Q, et al. Research progress of edible coatings in packaging of fresh-cut fruits and vegetables[J]. Food Research and Development, 2018, 39(14): 212-219.
[13]	蒋瑞丽, 姜红, 曾凡逵, 等. 马铃薯与豌豆氧化淀粉的制备及其在兰州百合保鲜中的应用研究[J/OL]. 现代食品科技, 1-13[2026-03-18]. https://doi.org/10.13982/j.mfst.1673-9078.2026.2.1745.
	JIANG R L, JIANG H, ZENG F K, et al. Preparation of oxidized starch from potato and pea and its application in preservation of Lanzhou lily[J/OL]. Modern Food Science and Technology, 1-13. [2026-03-18]. https://doi.org/10.13982/j.mfst.1673-9078.2026.2.1745.
[14]	JIANG F H, ZHOU L, ZHOU W, et al. Effect of modified atmosphere packaging combined with plant essential oils on preservation of fresh-cut lily bulbs[J]. Lwt, 2022, 162: 113513.
[15]	FAN W G, REN H W, WANG Y G, et al. Orthogonal array design for optimization of phenyllactic acid-sodium alginate blend coating and its effect on the browning and quality of minimally processed lily bulbs[J]. Journal of the Science of Food and Agriculture, 2019, 99(6): 2835-2845.
[16]	高凯丽, 胡文忠, 刘程惠, 等. 茶树精油熏蒸处理对轻加工百合褐变及品质的影响[J]. 食品工业科技, 2019, 40(18): 267-272.
	GAO K L, HU W Z, LIU C H, et al. Effects of tea tree essential oil fumigation on browning and quality of lightly processed lily scales[J]. Science and Technology of Food Industry, 2019, 40(18): 267-272.
[17]	HUANG H, GE Z W, LIMWACHIRANON J, et al. UV-C treatment affects browning and starch metabolism of minimally processed lily bulb[J]. Postharvest Biology and Technology, 2017, 128: 105-111.
[18]	中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准食品中抗坏血酸的测定: GB 5009.86—2016[S]. 北京: 中国标准出版社, 2017.
[19]	REN H W, XU Z H, GAO M, et al. Preparation of microcrystalline cellulose from agricultural residues and their application as polylactic acid/microcrystalline cellulose composite films for the preservation of Lanzhou lily[J]. International Journal of Biological Macromolecules, 2023, 227: 827-838.
[20]	REN H W, LI S Q, GAO M, et al. Preparation and characterization of microcrystalline cellulose/polylactic acid biocomposite films and its application in Lanzhou lily (Lilium davidii var. unicolor) bulbs preservation[J]. Sustainability, 2023, 15(18): 13770.
[21]	ZHAO J, WANG Y, LI J B, et al. Preparation of chitosan/Enoki mushroom foot polysaccharide composite cling film and its application in blueberry preservation[J]. International Journal of Biological Macromolecules, 2023, 246: 125567.
[22]	杨淑涵, 戴芳, 曾祥国, 等. 石墨烯复合包装材料对草莓的保鲜效果[J]. 包装工程, 2025, 46(7): 115-122.
	YANG S H, DAI F, ZENG X G, et al. Fresh-keeping effect of graphene composite packaging materials on strawberry[J]. Packaging Engineering, 2025, 46(7): 115-122.
[23]	周荣桃, 黄伊宁, 孟令煜, 等. 海藻酸钠/玉米醇溶蛋白/1-氨基环丙烷-1-羧酸脱氨酶活性菌复合涂膜剂的制备及对兰州百合的保鲜效果[J]. 食品与发酵工业, 2025, 51(17): 326-334.
	ZHOU R T, HUANG Y N, MENG L Y, et al. Preparation of sodium alginate/Zein/ACCD active bacteria composite coating agent and its preservation effect on Lanzhou lily[J]. Food and Fermentation Industries, 2025, 51(17): 326-334.
[24]	王菁, 刘凯, 靳雯雯. 壳聚糖结合微酸性电解水处理对鲜切桃保鲜效果的影响[J]. 食品科技, 2025, 50(3): 41-48.
	WANG J, LIU K, JIN W W. Effect of chitosan combined with slightly acidic electrolyzed water treatment on fresh-cut peach preservation[J]. Food Science and Technology, 2025, 50(3): 41-48.
[25]	罗政, 许超群, 戴凡炜, 等. 纳米肉桂醛清洗和涂膜对草莓采后品质的保持作用[J]. 食品工业科技, 2025, 46(22): 348-355.
	LUO Z, XU C Q, DAI F W, et al. Nano-cinnamaldehyde cleaning and coating: a dual approach to maintain postharvest quality of strawberries[J]. Science and Technology of Food Industry, 2025, 46(22): 348-355.
[26]	吴超, 郭方其, 陈世平, 等. 外源水杨酸(SA)对食用百合长期低温储藏过程中生理代谢影响[J]. 分子植物育种, 2016, 14(9): 2495-2501.
	WU C, GUO F Q, CHEN S P, et al. Effect of exogenous salicylic acid on physiological metabolism in edible lily bulbs under low temperature for the long-term storage[J]. Molecular Plant Breeding, 2016, 14(9): 2495-2501.
[27]	张晨. 褪黑素对鲜切莲藕保鲜效果的研究[D]. 郑州: 河南工业大学, 2023.
	ZHANG C. Study on the effect of melatonin on the preservation of fresh-cut lotus roots[D]. Zhengzhou: Henan University of Technology, 2023.
[28]	HE Y, YEO I K X, GUO C X, et al. Elucidating the inhibitory mechanism on polyphenol oxidase from mushroom and melanosis formation by slightly acid electrolysed water[J]. Food Chemistry, 2023, 404: 134580.
[29]	YU Y W, LI H C, SONG Y F, et al. Preparation of fresh-keeping paper using clove essential oil through pickering emulsion and maintaining the quality of postharvest cherry tomatoes[J]. Foods, 2024, 13(9): 1331.
[30]	宿珈嘉, 邱晓坤, 聂江力, 等. CO₂气调对鲜切百合鳞茎贮藏品质的影响[J]. 中国食品学报, 2025, 25(1): 293-304.
	SU J J, QIU X K, NIE J L, et al. Effect of high CO₂controlled atmosphere on storage quality of fresh-cut lily bulbs[J]. Journal of Chinese Institute of Food Science and Technology, 2025, 25(1): 293-304.

微酸性电解水结合ε-聚赖氨酸盐酸盐对百合鳞片的保鲜效果

Freshness-keeping effects of fresh lily bulb petals treated with slightly acidic electrolyzed water combined with ε-polylysine hydrochloride

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

图/表 4

参考文献 30

相关文章 2

编辑推荐

Metrics

本文评价

[1]	郭雪松, 田丽波, 商桑. 丙二酸处理对豇豆采后贮藏品质的影响[J]. 浙江农业学报, 2022, 34(7): 1529-1536.
[2]	庄应强. 花前叶面喷施复合制剂对非洲菊生长及切花保鲜的影响[J]. , 2004, 16(4): 0-240.