中草药提取液对鲜切西兰花保鲜效果的影响  

Effect of Chinese Herbal Extract on Fresh-keeping of Broccoli

作　　者：孙树杰[1] 王士奎[1] 李文香[1] 刘洁[1] 岳本芳[1] 孙元军[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,青岛市现代农业质量与安全工程重点实验室,山东青岛266109

出　　处：《食品科学》2012年第6期283-287,共5页Food Science

基　　金：山东省自然科学基金项目(Y2007D65);青岛农业大学高层次人才启动基金项目(630639)

摘　　要：探讨不同中草药提取液对鲜切西兰花保鲜效果的影响,分别将采后西兰花放入金银花、丁香及其复合提取液中,浸泡处理15min,以蒸馏水浸泡西兰花15min为对照试验,然后在温度(15±2)℃的室内货架条件贮藏,研究3种不同中草药提取液处理对鲜切西兰花生理生化变化的影响。结果表明:3种保鲜处理均可在不同程度上提高鲜切西兰花贮藏期间的感官品质,降低其呼吸强度和质量损失率,减缓可滴定酸、VC及叶绿素含量的降解。其中金银花提取液对鲜切西兰花的保鲜效果最佳,与对照相比差异显著(P<0.05)。TIn order to explore the fresh-keeping effects of different Chinese herbal extracts on fresh-cut broccoli,fresh broccoli was dipped in extracts from honeysuckle and cloves as well as the mixture for 15 min,respectively.The samples dipped in distilled water for 15 min were used as the control.These samples were stored at（15 ± 2）℃.The effects of different treatments on physiological and biochemical changes of fresh-cut broccoli were also investigated.The results showed that Chinese herbal extracts could improve the sensory quality,inhibit the respiratory intensity and weight loss,delay the decline of titratable acidity,vitamin C and chlorophyll contents.The honeysuckle extract revealed the best fresh-keeping effect and could significantly（P0.05） improve the fresh-keeping effect of fresh-cut broccoli compared with the control.

关 键 词：金银花 丁香 中草药提取液 鲜切西兰花 保鲜 

分 类 号：S635[农业科学—蔬菜学] TS205.9[农业科学—园艺学]