3种复合保鲜剂对抑制马铃薯净菜褐变效果的研究  

Study on the Inhibition Effect of Fresh-cut Potato Browning after the Treatment with Three Compound Preservatives

作　　者：周静亚[1] 徐忠传[1] 钱林林[1] 张晓燕[1] 

机构地区：[1]常熟理工学院生物与食品工程学院,江苏常熟215500

出　　处：《安徽农业科学》2010年第25期13816-13819,共4页Journal of Anhui Agricultural Sciences

摘　　要：[目的]筛选马铃薯净菜保鲜的最佳保鲜剂配方。[方法]研究了以壳聚糖为主要成分的3种保鲜剂,其基本配方为A(壳聚糖溶液)、B(壳聚糖+生姜提取液)、C(壳聚糖+大蒜提取液),壳聚糖溶液设4个不同的浓度梯度,即0.5%、1.0%、1.5%、2.0%,均以马铃薯净菜为对象进行涂膜处理,通过对感官指标的评定,失重率、多酚氧化酶(PPO)活性等测定,分别探讨了3种不同保鲜剂对马铃薯净菜保鲜效果的影响。[结果]不同保鲜剂均可减缓马铃薯在贮藏期间感官品质的变化、减少水分蒸发、抑制PPO酶活性,但加入了生姜和大蒜提取液的复合保鲜剂的保鲜效果均比单一壳聚糖的保鲜效果好。[结论]保鲜剂B2(1.0%壳聚糖+生姜提取液)对马铃薯的保鲜效果最佳。[Objective]The aim was to choose the best formulation for storage and preservation of potato.[Method]In this experiment,there are three kinds of antistaling agents：A（ chitosan solution）,B（chitosan solution with extraction from ginger）,C（chitosan solution with extraction from garlic）.Four different degrees of chitosan in each antistaling agents：0.5%,1.0%,1.5%,2.0%.By mensurating the sensory quality,the weight loss precentage,the activity of PPO the best antistaling agent was found out.[Result]Three different antistaling agents were all serviceable,and different degree of chitosan showed the different impact.The complex antistaling agents B and C with extraction from ginger and extraction from garlic were better than the antistaling agent A.[Conclusion]The antistaling agent B2（1.0% chitosan＋ extraction from ginger）was the best one.

关 键 词：马铃薯 褐变 壳聚糖 生姜提取物 大蒜提取物 

分 类 号：S532[农业科学—作物学]