护绿工艺对仙人掌汁中黄酮含量的影响  

The effect of green-protecting technology on the flavonoid content of cactus

作　　者：王晶[1] 范迪[1] 刘昊[1] 李艾黎[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《食品科技》2011年第7期86-88,共3页Food Science and Technology

基　　金：东北农业大学开放性试验课题

摘　　要：探讨了护绿工艺对仙人掌汁液中黄酮类物质含量的影响。采用正交实验法分析确定仙人掌护绿工艺的最优条件为:于60℃下热烫5min,同时在含0.4g/L醋酸铜的热烫护绿液中加添加0.1%混合酸(柠檬酸:草酸=2:1)。该处理条件下仙人掌汁液所含黄酮量可保留81.82%,且成品密封于真空袋中,在4～6℃下可保存2个月以上不褪色,不褐变。This study explored the effect of green-protecting technology on the flavonoids content of cactus.The orthogonal design was used to obtain the optimal parameters of processing.The results showed that the green-protecting technology which were as follows：the cactus should be heated at 60 ℃ for 5 min in blanching green color liquid with 0.1% acid mixture（citric acid：oxalic acid =2：1） and 0.4 g/L copper acetate.Under these conditions,the flavonoids content of cactus could be kept 81.82%.And the products sealed in the vacuum bag could be preserved at 4~6 ℃ for 2 months and not be lost color and browning.

关 键 词：仙人掌 护绿 黄酮 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]