交变磁场对鲜切莲藕切片保鲜效果的影响  

Alternating Magnetic Field Preservation of MP Lotus Roots

作　　者：高梦祥[1] 张长峰[1] 吴光旭[1] 阮大卫[1] 

机构地区：[1]长江大学生命科学学院,湖北荆州434025

出　　处：《食品科学》2008年第1期322-324,共3页Food Science

基　　金：湖北省科技攻关计划项目(2006AA201C36)

摘　　要：用不同强度的交变磁场对鲜切莲藕切片进行处理,并对其外观、多酚氧化酶活性、还原糖含量、VC含量和pH值进行对比研究。结果表明:磁场强度为1.2A/m的交变磁场处理的鲜切莲藕切片,其外观最好,多酚氧化酶活性受到抑制,其还原糖含量比对照组的消耗量小,VC含量比对照组的损失量小,pH值比对照组低。The minimally processed （MP） lotus root fresh-cut was treated with different intensities of the alternating magnetic field. The sensible appearance, activity of PPO, content of reducing give sugar, content of VC and pH were respectively evaluated. The results showed that the MP lotus roots processed with 1.2A/m intensity of magnetic field had the best effects. The sensible appearance is also the best. Its activity of PPO is restricted remarkably better than the control, and its losses of reducing sugar, VC and pH are much less than the control.

关 键 词：保鲜 交变磁场 莲藕切片 

分 类 号：S379.2[农业科学—农产品加工] S645.1[农业科学—农艺学]