茶叶水提取物对草莓保鲜效果的影响  

Effects of Tea Water Extracts on Quality Maintenance of Strawberry

作　　者：陈迪新[1] 邓元平[1] 李小静[1] 孙芳芳[1] 

机构地区：[1]河南科技大学林学院,河南洛阳471003

出　　处：《食品科学》2014年第2期310-315,共6页Food Science

基　　金：河南省科技计划重点科技攻关项目(112102110020);河南省教育厅自然科学研究计划项目(2010B210004)

摘　　要：以新鲜草莓‘安娜’为试材,探讨不同质量浓度的茶多酚茶叶水提取物的保鲜效果。研究将市售‘信阳毛尖’茶叶经沸水浴浸提配制不同质量浓度(0、20、30、40、50 mg/L)的茶多酚溶液,浸泡草莓果实5 min后,用低密度聚乙烯保鲜膜包装后于4℃冰箱中贮藏,定期测定一些相关品质指标和生理指标。结果显示:30 mg/L的茶多酚茶叶水提取物保鲜效果最好,能有效控制草莓果实的腐烂和质量损失,明显延长贮藏期,对抑制草莓VC含量下降速度效果尤其明显,能够有效减缓过氧化氢酶、超氧化物歧化酶和过氧化物酶活性的降低,但在影响可溶性固形物和可滴定酸含量变化上效果不太明显。研究表明,一定质量浓度的茶多酚茶叶水提取物对草莓主要抗氧化酶活性保持和保鲜具有较好的效果。This study evaluated the efficiency of different concentrations of tea polyphenols in preserving the quality of fresh fruits of strawberry cultivar ＇Anna＇ stored under refrigerated temperature. After being soaked for 5 min in water or Xinyang Maojian tea infusions adjusted to different tea polyphenols concentrations： 20, 30, 40 or 50 mg/L, as prepared by extraction in a boiling water bath, the strawberry fruits were packaged with low density polyethylene cling film and stored at 4 ℃ in a refrigerator. Several relevant quality and physiological indexes were determined at regular intervals during storage. The results showed that tea infusion with 30 mg/L polyphenols effectively inhibited rotting and weight loss of strawberry fruits, significantly prolonged their shelf life, obviously prevented the decrease in vitamin C （VC） content, effectively slowed down the decreases in the activities of peroxidase, superoxide dismutase and catalase. However, no obvious effects on the changes in the contents of titratable acids and total soluble solids were observed. These results imply that tea aqueous extracts with certain concentrations of polyphenols can help maintain the activities of antioxidant enzymes and preserve the quality of strawberry fruits.

关 键 词：茶叶水 茶多酚 保鲜 抗氧化酶 草莓 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]