小根蒜提取物对香椿保鲜效果的影响  

Effects of Allium macrostemon Bunge Extracts on the Preservation of Toona sinensis

作　　者：张香美[1] 赵凤存[2] 李慧荔[1] 刘月英[1] 

机构地区：[1]河北经贸大学生物科学与工程学院,石家庄050061 [2]河北省农林科学院,石家庄050051

出　　处：《中国农学通报》2009年第4期55-58,共4页Chinese Agricultural Science Bulletin

摘　　要：研究了小根蒜提取物对香椿的保鲜效果。用小根蒜提取物对香椿进行处理,通过测定Vc、叶绿素含量变化并结合外观变化对其保鲜效果进行了试验研究。结果表明:小根蒜提取物对香椿具有显著的保鲜效果,可以延长保鲜期7天以上。小根蒜水提物可以显著降低香椿的腐烂率,抑制Vc含量的下降,贮藏28天香椿的完好率仍维持在89.6%,Vc保持率为49.4%。小根蒜醇提物与6-BA复配可有效降低香椿的脱叶率和失重率,延缓叶绿素的降解,贮藏28天脱叶率为20.3%,失重率和叶绿素损失率分别为3.8%和5.3%。以小根蒜提取物作为天然蔬菜保鲜剂具有巨大的开发潜力。The fresh-keeping effects of Allium macrostemon Bunge extracts on Toona sinensis were studied.T he Toona sinensis were treated with Allium macrostemon Bunge extracts,by determinating vitamin C,c hlorophyll and appearance changes the preservation effects were studied.The results showed that the extractso f Allium macrostemon Bunge have significant effects on the preservation of Toona sinensis.The fresh keepingt ime can be prolonged for over 7 days.The Allium macrostemon Bunge＇s water extracts can decrease the rotr ate and inhibit the loss of Vc in Toona sinensis,after 28 days,the intact rate is 89.6%,the Vc preservation ratei s 49.4%.When mixed with 6-BA,the ethanol extracts of Allium macrostemon Bunge can effectively reduce thed efoliation rate as well as the weight loss rate,delay chlorophyll degradation,after 28 days,the defoliation rateo f Toona sinensis is 20.3%,the weight and the chlorophyll loss rate is respectively 3.8%and 5.3%.The extractso f Allium macrostemon Bunge have the potential of being developed into natural vegetable preservatives.

关 键 词：小根蒜提取物 香椿 保鲜 天然保鲜剂 

分 类 号：TS205[轻工技术与工程—食品科学] S609[轻工技术与工程—食品科学与工程]