姜蒜浸提液与壳聚糖复合保鲜切分莲藕护色效果的研究  

Study on the color preservation effects of complex antistaling agent of chitosan and extraction from ginger and garlic on fresh-cut lotus roots

作　　者：李湘利[1] 刘静[1] 魏子浩[1] 殷昭起[1] 张子莹[1] 

机构地区：[1]济宁学院生命科学与工程系,曲阜273155

出　　处：《食品科技》2010年第1期253-256,259,共5页Food Science and Technology

基　　金：济宁学院基金重点项目(2007KJ01)

摘　　要：以新鲜莲藕为试材,采用单因素实验和正交实验方法,研究了不同浓度的生姜汁、大蒜提取液、壳聚糖及三者不同浓度复合的保鲜剂对鲜切莲藕贮运品质及保鲜效果的影响。结果表明:所试浓度的生姜汁、大蒜浸提液及壳聚糖处理切分莲藕贮藏15d后,多酚含量均有所降低,而丙二醛(MDA)含量有所上升;2.0%和4.0%的生姜汁、4.0%和6.0%的大蒜浸提液及2.0%的壳聚糖能显著抑制鲜切莲藕贮藏期间多酚的氧化和MDA的积累,在2℃下贮藏15d后无褐变和不良风味变化;复合保鲜剂的最佳配比是2.0%生姜汁、5.0%大蒜浸提液、2.0%壳聚糖、最佳浸泡时间为10min,复合保鲜剂处理的切分莲藕可在2℃下贮藏28d而不会出现风味劣变。For the sake of investigating the effects of storage quality and color preservation, the fresh-cut lotus roots treated with antisaling agents included chitosan and extraction from ginger and garlic through single-factor and orthogonal-test were discussed in this paper. The results showed that： poly phenol content of the fresh-cut lotus roots treated with the antisaling agents decreased constantly whereas the malonyldildehyde （MDA） content rose continuously after 15 days storage at 2 ℃, not only the oxidation of poly phenol and the accumulation of MDA but also browning and style changes were all inhibitted by 2.0% and 4.0% ginger juice, 4.0% and 6.0% garlic juice, 2.0% chitosan, the best ratio of complex antistaling agent was 2.0% ginger ＋5.0% garlic ＋2.0% chitosan and the best treated time was 10 minutes, using the complex antistaling agent, no significant flavor changes of fresh-cut lotus roots happened after 28 days storage at 2 ℃.

关 键 词：切分莲藕 姜蒜浸提液 壳聚糖 衰老 褐变 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]