胡椒碱对豇豆的保鲜作用研究  

Studies on Preservation Effects of Pipeine on Cowpea

作　　者：梁晓明[1] 李天略[1] 李娟娟[1] 史载锋[1] 

机构地区：[1]海南师范大学化学与化工学院,海南海口571158

出　　处：《安徽农业科学》2012年第2期1017-1019,共3页Journal of Anhui Agricultural Sciences

基　　金：海口市重点科技项目(2010-050);国家大学生创新课题(101165822)

摘　　要：[目的]探索胡椒碱对豇豆的保鲜作用。[方法]以海南豇豆为试材,胡椒碱设5种浓度:0.01%、0.03%、0.05%、0.07%、0.09%,采用乙醇与水的体积比为2∶1的溶液溶解胡椒碱,将豇豆置于胡椒碱-乙醇水溶液中浸泡,5 min后取出晾干、存放,不做任何处理的豇豆作为对照组。在存放过程中,测定豇豆表观、失重率、pH、总糖含量以及VC含量的变化,分析胡椒碱对豇豆的保鲜效果。[结果]当胡椒碱浓度为0.07%时,豇豆的失重率、pH、VC含量、总糖含量的变化幅度最小,好果率最高,保鲜效果最佳,保鲜期可由4 d延长到6 d,比对照豇豆延长2 d。[结论]用胡椒碱-乙醇水溶液浸泡的豇豆,在表面形成一层薄膜,可有效控制空气交换和细菌等的侵入,延缓水果的熟化过程而收到保鲜效果。[Objective] The study aimed to study on the preservation effects of the piperine on the cowpea.[Method] With the Hainan cowpea as the tested material,the piperine was set up as 5 concn.of 0.01%,0.03%,0.05%,0.07% and 0.09% and was dissolved by the solution with the volume ratio of alcohol to the water being 2∶1.The cowpeas were soaked in the piperine-ethanol water solution for 5 min,and then they were taken out for drying and storage,and the cowpeas without any treatment were taken as the CK group.In the storage process,the changes of apparent,weight loss rate,pH value,total sugar content and VC content were determined to analyze the preservation effects of the piperine on the cowpea.[Result] When the piperine was 0.07%,the changes of the factors such as apparent,weight loss,pH value,VC and total sugar contents were smallest,with the highest rate of good fruits and the optimum preservation effects,and the preservation period was prolonged from 4d to 6 d,being extended by 2 d than CK cowpea.[Conclusion] The cowpea soaked with the piperine-ethanol water solution could form a layer of thin film in the surface,which could effectively control the air exchange and the invasion of bacteria etc.and delay the ripening process of the fruits,so as to reach the preservation effects.

关 键 词：胡椒碱 保鲜 豇豆 浓度 

分 类 号：TS202.3[轻工技术与工程—食品科学]