新型被膜剂茁霉多糖对柑橘的保鲜作用研究  

Study on Preservative Effect of A Novel Kind of Film Pullulan on Orange

作　　者：任俊[1] 曹飞[1] 陈福生[2] 

机构地区：[1]武汉生物工程学院生物工程系,湖北武汉430415 [2]华中农业大学食品科技学院,湖北武汉430070

出　　处：《化学与生物工程》2009年第10期72-75,共4页Chemistry & Bioengineering

基　　金：武汉生物工程学院校级资助项目(200706)

摘　　要：分别以10mg·g-1、20mg·g-1、30mg·g-1的茁霉多糖溶液浸泡伏令夏橙果实2min,取出自然通风晾干后,于常温[(20±0.5)℃]贮藏,每隔7d对其主要营养成分和感官指标进行检测和分析。结果表明,经茁霉多糖处理,伏令夏橙腐烂率下降、新鲜度较高,能较好地保持原有风味;抑制了伏令夏橙果实色泽的转变,保持原有色泽的时间比对照延长14d;在维生素C损失方面,比对照可延长货架期7d;能抑制有机酸的损失;更有利于保持可溶性固形物的含量。The Valencia orange were respectively soaked in the pullulan solution of 10 mg · g^-1 , 20 mg · g^-1, 30 mg· g^-1 for 2 min, removed and dried naturally, and then stored at normal temperature [（20 ± 0.5）℃ ]. The major nutrient composition and sensory indicators were detected and analyzed every 7 days. The results showed that for Valencia orange dealt with pullulan, the loss of organic acids could be inhibited, the content of soluble solids could be maintained; they had less corruption rate and were fresher,and kept their national flavor better. Compared with the contrast,the color remained prolonged for 14 d,the shelf lives prolonged for 7 d.

关 键 词：茁霉多糖 伏令夏橙 营养成分 感官指标 检测和分析 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] S666[轻工技术与工程—食品科学与工程]