香辛料提取物对鲜切生菜的保鲜作用  

Preservation of fresh-cut lettuce by spice extracts

作　　者：梁颖 丁莹 闫帅 刘贤金 

机构地区：[1]江苏省食品质量安全重点实验室,江苏南京210014 [2]农业部农产品质量安全控制技术与标准重点实验室,江苏南京210014

出　　处：《江苏农业学报》2014年第4期870-874,共5页Jiangsu Journal of Agricultural Sciences

基　　金：国家自然科学基金(31201356);江苏省农业科技自主创新基金项目[CX(13)3087];江苏省自然科学基金项目(BK20130701)

摘　　要：用不同配比桂皮、草果醇提取物对鲜切生菜进行浸泡处理,测定贮藏期间生理品质指标包括质量损失率、可溶性糖、维生素C、叶绿素含量、多酚氧化酶以及过氧化物酶活性变化。当桂皮、草果醇提取物含量均为0.250%时对鲜切生菜品质保持效果最好,与对照相比,香辛料提取物处理显著减少了鲜切生菜质量损失,营养物质如可溶性糖、维生素C以及叶绿素含量得到了较好保持,并且有效抑制了过氧化物酶以及多酚氧化酶活性。香辛料处理较好保持了鲜切生菜的品质。Effect of spice extracts on preservation of fresh-cut lettuce was studied by soaking lettuce into proportion-ally mixed extracts of cinamon and amomum tsaoko. The physiological indexes,including weight loss, soluble sugar con-tent, ascorbic acid content, chlorophyll content, PPO content and POD content, were determined during storage. Results revealed that the concentration of 0. 250% for both ethanol extract of cinnamon and amomum tsaoko fruit in the mixture gen-erated the best preservation effect on fresh-cut lettuce, which was shown by reduced weight loss, increased contents of solu-ble sugar content, ascorbic acid content and chlorophyll content, and inhibited PPO and POD activities.

关 键 词：桂皮 草果 提取物 鲜切生菜 保鲜 

分 类 号：TS202.3[轻工技术与工程—食品科学]