花椒籽抗菌肽美拉德产物对鲜切生菜的保鲜效果研究

Fresh-keeping Effect of Maillard Reaction Products of Zanthoxylum bungeanum Seed Antimicrobial Peptides on Fresh-cut Lettuce

摘要:

目的 提升鲜切生菜的保鲜期与品质稳定性。方法 构建花椒籽抗菌肽-壳寡糖美拉德产物用于鲜切生菜的涂膜保鲜处理，通过相关理化与微生物指标的测定评估其应用效果。结果 第10天时，MRP组生菜的失重率、褐变指数、多酚氧化酶（PPO）活性、过氧化物酶（POD）活性及苯丙氨酸解氨酶（PAL）活性、呼吸强度、丙二醛质量摩尔浓度及菌落总数均显著低于CK组、COS组、NP-6组及MIX组。同时，该组在色泽维持、色素保留及抗坏血酸质量分数等正向品质指标上亦表现最优，综合保鲜性能最强。结论 综合各项指标显示，花椒籽抗菌肽美拉德产物涂膜具有良好的抗菌、抗氧化和保鲜特性，能够显著延长鲜切生菜的保质期，并有效提高其感官质量与营养价值。该研究为天然保鲜材料的开发和应用提供了新思路，也为食品保鲜技术的进一步优化和产业化提供了理论依据。

Abstract:

Objective This study aims to enhance the shelf life and quality stability of fresh-cut lettuce.Method The Maillard reaction products (MRP) of Zanthoxylum bungeanum seed antimicrobial peptides and chitooligosaccharides were developed and applied as a coating on fresh-cut lettuce. The fresh-keeping effect was assessed through comprehensive physicochemical and microbiological analyses.Result On day 10, the lettuce in the MRP group exhibited significantly lower weight loss, browning index, PPO, POD, and PAL activities, respiratory intensity, malondialdehyde molar concentration, and total microbial count than the CK, COS, NP-6, and MIX groups. Meanwhile, the MRP group outperformed other groups in positive quality parameters, including color retention, pigment preservation, and ascorbic acid mass fraction, demonstrating the strongest overall fresh-keeping effect.Conclusion The MRP coating possesses potent antimicrobial, antioxidant, and fresh-keeping properties, effectively prolonging the shelf life while enhancing the sensory attributes and nutritional quality of fresh-cut lettuce. This study provides novel insights for the development and application of natural preservative materials and lays a theoretical foundation for the improvement and industrial application of food preservation technologies.