三种保鲜剂对荠菜保鲜效果的影响  

Effects of three kinds of preservatives on the preservation of Capsella bursa-pastoris

作　　者：张香美[1] 郝秋娟[1] 赵凤存[2] 刘月英[1] 

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

出　　处：《食品工业科技》2009年第3期295-297,共3页Science and Technology of Food Industry

基　　金：河北省科技厅项目(05212806)。

摘　　要：以小根蒜醇提物为原料,制备了三种保鲜剂,通过测定失重、VC、叶绿素含量变化并结合外观变化,研究了这三种保鲜剂对荠菜保鲜效果的影响。结果表明:三种保鲜剂均可以延长荠菜的货架期。小根蒜醇提液+6-BA效果最好,用该种保鲜剂处理荠菜,贮藏12d,荠菜的商品率在90%以上,VC含量保留87.7%,叶绿素保留率为80.37%。以野生植物小根蒜为原料开发天然保鲜剂,符合保鲜剂的发展趋势,用于野菜、蔬菜的保鲜必将会有良好的市场前景。Three kinds of preservative solutions were prepared with Allium macrostemon Bunge ethanol extract.By determining weight Ioss,Vc content, chlorophyll and the appearance changes, the fresh- keeping effects of these three kinds of preservatives on Capsella bursa-pastoris were studied.The results showed that,all the three kinds of preservatives can elongation the shelf life of Capsella bursa-pastoris.The Allium macrostemon Bunge ethanol extract add 6- BA showed the best effects, after 12d, the Capsella bursa- pastoris commodity rate was above 90%,Vc and chlorophyll preservation rate were respectively 87.7% and 80.37%. The development of natural preservatives with wild plant Allium macrostemon Bunge,which is fit for the trend of preservatives, used in keeping -fresh of wild vegetables and vegetables must have good market prospects.

关 键 词：荠菜 小根蒜 保鲜 天然保鲜剂 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]