超高压处理对鲜人参品质的影响  

Effects of Ultra-high Pressure on the Quality of Fresh Ginseng

作　　者：李延花 文连奎[1] 郝鑫[1] 李铁柱[1] 刘通[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《农产品加工（创新版）（中）》2014年第5期4-6,共3页Farm Products Processing

摘　　要：为研究适宜的鲜人参贮藏方法,采用超高压处理对人参进行贮藏。分别采用0,200,250,300,350,400 MPa下处理20 min后,在37℃下贮藏6 d,分析不同超高压条件对人参的细菌总数、呼吸强度、过氧化物酶活性等的影响。结果表明,在400 MPa下处理20 min后可以杀菌、抑制呼吸及酶活性,表明超高压处理是一种较好的人参贮藏方法。The Ultra-high pressure （UHP） is used to maintaining the quality of fresh Ginseng. Fresh ginseng are treated with 0, 200, 250, 300, 350, 400 MPa pressure for 20 min and then storaged at 37 ℃ for 6 days. Then the effects of UHP on microorganisms, respiration and polyphenoloxidases （PPO） activity are analyzed. The results show that the UHP treatment of 400 MPa for 20 min can effectively inhibition microorganisms growth and prevent PPO activity, maintaining fresh ginseng in better physical-chemical index. The UHP processing is a better method to maintain the quality of fresh Ginseng.

关 键 词：超高压鲜人参品质 

分 类 号：S379[农业科学—农产品加工] TS205.9[农业科学—农艺学]