柠檬精油微乳液对鲜切苹果的保鲜效果  

Investigation of Essential Oil Microemulsion on the Fresh-cut Apple Qualities

作　　者：赵瑞鹏[1] 陈素芬[1] 张赟彬[1] 赵亦鸣 叶琳[1] 王一非[1] 

机构地区：[1]上海应用技术学院香料与香精技术学院,上海201418

出　　处：《食品工业》2014年第10期87-89,共3页The Food Industry

基　　金：上海市教育委员会科研创新项目(12YZ165);上海市科学技术委员会项目(13120503300)

摘　　要：试验构建了三种不同浓度的柠檬精油微乳液,对柠檬精油微乳液处理的鲜切苹果的颜色、品质和微生物指标进行了测定。结果表明,浓度为250μL/L的柠檬精油微乳液能够有效保持鲜切苹果在冷藏过程中色泽的稳定性,但对维持冷藏过程中鲜切苹果的硬度无明显作用,对延缓可溶性固形物含量的流失效果显著。4℃冷藏5 d后,250μL/L柠檬精油微乳液处理组的可溶性固形物含量为13.08%,显著高于对照组的12.18%。500μL/L柠檬精油微乳液处理组的总菌数比对照组降低了0.32 Lgcfu/g。柠檬精油微乳液对苹果冷藏过程中微生物生长也有较好的抑制作用。Study the effects of three different concentrations of lemon essential oil（LEO） microemulsion on color, quality and microbes of fresh-cut apples during storage at 4 ℃ for 5 d. The results indicated that LEO microemulsion maintained the color changes and had a good control on soluble solid contents lose in fresh-cut apples during cold storage. However, it had no significant influence on the hardness during 5 d storage. The value of soluble solid content of fresh-cut apples treated with 250 μL/L LEO microemulsion was 13.08%, which was significantly bigger than that of control after 5 d storage at 4 ℃（12.18%）. The total viable value of fresh-cut apples treated with 500 μL/L LEO microemulsion decrease 0.32 Lgcfu/g than that of control, which implied that LEO microemulsion behaved great potential in controlling microbes in fresh-cut apples.

关 键 词：柠檬精油 微乳 鲜切苹果 品质 微生物指标 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]