超声处理对鲜切马铃薯中营养成分的影响  

Effects of Ultrasonic Processing on Nutritional Compositions of Fresh-cut Potatoes

作　　者：王宁馨[1] 赵彤[1] 王雅蓉[1] 乔俊杰[1] 朱传合[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271000

出　　处：《现代生物医学进展》2014年第26期5023-5026,共4页Progress in Modern Biomedicine

基　　金：国家"十二五"科技支撑项目(2012BAK17B 05);山东省自然科学基金项目(ZR2012CM038);国家大学生创新计划(201210434024)

摘　　要：目的:研究不同超声处理对鲜切马铃薯中的营养成分产生的影响,旨在阐明超声处理技术应用到鲜切马铃薯保鲜的中可行性。方法:分别采用Folin-Ciocaileu比色法、考马斯亮蓝法、直接滴定法、指示剂滴定法、紫外分光光度计法测定总酚、蛋白质、还原糖、可滴定酸和Vc含量。结果:超声处理能够抑制贮藏后期的鲜切马铃薯的总酚升高、有利于还原糖和Vc的保留,而对蛋白质、可滴定酸含量变化的作用效果不明显。其中,25℃下300 Hz超声处理8 min的鲜切马铃薯效果较好。结论:超声处理能有效保持鲜切马铃薯的营养成分。Objective： In order to apply ultrasonic processing technology for fresh-cut potatoes, the changes of nutritional compositions of fresh-cut potatoes processed by different ultrasonic processing was investigated. Methods： the contents of total phenol, protein, reducing sugar, titratable acidity and vitamin C were analyzed using the relevant detection method. Results： Ultrasonic Processing could efficiently reduce the contents of total phenol, increasing the content reducing sugar, and vitamin C . Protein and titratable acidity were affected rarely. According to the results, the effects of ultrasonic processing on fresh-cut potato were slightly better under 300 Hz ultrasonic treatments which continued 8 min at 25 ℃. Conclusion： Ultrasonic processing could efficiently keep the nutritional compositions of fresh-cut potatoes.

关 键 词：超声处理 鲜切马铃薯 营养成分 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]