茶树油、丁香酚、柠檬醛在荔枝保鲜中的应用  

Effect of Tea tree oil,Eugenol and Citral on keeping quality of litchi

作　　者：钟业俊[1] 徐欣源[1] 刘成梅[1] 刘伟[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,南昌330047

出　　处：《江西食品工业》2011年第4期42-45,共4页Jiangxi Food Industry

基　　金：南昌大学校基金(Z04888)

摘　　要：本文研究了茶树油、丁香酚和柠檬醛的挥发性香氛对荔枝的保鲜作用,采用复配方法探究三种香料对荔枝的协同保鲜效果。结果表明:在冷藏(4±1℃)过程中,茶树油和丁香酚、柠檬醛的挥发性香氛可抑制荔枝果实腐败,延缓果皮衰老和果肉维生素C含量的降低,对保持荔枝果实的感官品质也具有积极作用;且三者复配后效果更佳,贮藏至18天,复配组荔枝的腐败率、果皮相对渗透率、维生素含量分别为对照组的56.0%、72.8%、124.8%,果皮颜色、果实滋味、果实气味和整体评价分别比对照组高2.4、3.3、2.6和3.4分。The preservation effect of volatile fragrance of tea tree oil, eugenol and citral ＂to litchi decay and the synergistic inhibition （of these three combined） were studied. The results showed that with the refrigeration storage condition （4±1℃）, volatile fragrance of tea tree oil, eugenot and citral had a inhibition and retard effect on the rise in the rot rate of litchi and the decrease of Vitamin C content in pulp, meanwhile, they also showed a positive anti-aging and preservation quality for keeping fresh of litchi. All of these positive abilities enhanced after these three spices mixed. After 18 days storage, the rot rate, pericarp relative leakage and Vitamin C content in litchi treated with composite solution are 56.0%, 72.8%, 124.8% of the values of the control group, and the evaluation scores on skin color, fruit taste, smell and overall were 2.4, 3.3, 2.6 and 3.4 points respectively higher than the control group.

关 键 词：茶树油 丁香酚 柠檬醛 荔枝 保鲜 

分 类 号：TS202.3[轻工技术与工程—食品科学]