大米生物保鲜研究  

Biopreservation study of rice

作　　者：罗小虎[1] 包清彬[1] 许琳[1] 万红梅[1] 

机构地区：[1]西华大学生物工程学院,成都610039

出　　处：《食品科技》2008年第6期221-223,共3页Food Science and Technology

摘　　要：以新鲜大米为原料,以曲酸、茶多酚、魔芋精粉和L-抗坏血酸为保鲜材料,在35℃恒温下保存30d。实验表明:曲酸在大米储藏中能起到较好的抗氧化作用,在曲酸浓度为1.5%、用量比为1∶150时,保鲜效果较好;茶多酚、魔芋精粉和L-抗坏血酸组合的保鲜剂,在大米储藏中抗氧化作用显著,影响保鲜效果的主次顺序是茶多酚、魔芋精粉、L-抗坏血酸,保鲜剂中茶多酚含量为0.03%、魔芋精粉1.0%、L-抗坏血酸0.5%时,保鲜效果相对较好。By fresh rice as raw material, to kojic acid, tea-polyphenol, konjac refined powder and L-ascorbic acid as fresh-keeping material, preserve 30 day under 35 ℃ constant temperature, the experiment show that kojic acid in rice store have a better anti-oxidation role. When kojic acid concentration is 1.5%, proportion of kojic acid to rice 1：150, preservation effect is better; Tea-polyphenol, konjac refined powder and L-ascorbic acid combined fresh-keeping agents, the anti-oxidation role is significant in rice stored, this influence preservation the effect order is tea-po!yphenol, konjac refined powder and L-ascorbic acid, when fresh-keeping agent tea-polyphenol content 0.03%, konjac refined powder 1.0%, L-ascorbic acid 0.5%, fresh-keeping the effect relatively good.

关 键 词：大米 生物保鲜 曲酸 茶多酚 魔芋精粉 L-抗坏血酸 

分 类 号：TS205[轻工技术与工程—食品科学]