3种多糖对草莓的保鲜作用  

Quality and Shelf-Life Improvement of Three Polysaccharides on Strawberry Fruits

作　　者：安磊[1] 刘曼[1] 

机构地区：[1]北京工商大学食品学院/食品添加剂与配料北京高校工程研究中心/北京市食品风味化学重点实验室,北京100048

出　　处：《食品科学技术学报》2015年第3期64-69,共6页Journal of Food Science and Technology

基　　金：北京市教育委员会教师队伍建设-青年英才计划项目(YETP1447);北京市委组织部优秀人才计划项目(2013D005003000001)

摘　　要：以草莓为对象,通过连续多次测定贮藏期内草莓的失重率、腐烂率、感官评价、硬度、可溶性固形物、维生素C、可滴定酸和抗氧化活性等指标,比较壳聚糖、海藻酸钠、魔芋葡甘聚糖等3种常用多糖保鲜材料的保鲜作用及特点。结果表明3种多糖对草莓贮藏期内的多个生理生化指标具有明显的改善作用,能有效延长草莓货架期。其中壳聚糖保鲜作用最好,魔芋葡甘聚糖对草莓有机酸的维持作用最好。To determine the efficacy of chitosan, sodium alginate, and konjac glucanmannan on the shelf- life and overall quality of strawberry fruits, we repeatedly estimated the weight loss, decay percentage, sensory evaluation, hardness, soluble solid content （TSS）, ascorbic acid content, titratable acid （TA） content, and antioxidant activity of strawberry fruits coated with these three polysaccharides during the storage period. Results demonstrated that chitosan, sodium alginate, and konjac glucanmannan could sig- nificantly delay the main changes of strawberry fruits. Among the three polysaccharides, chitosan was es- pecially useful for extending the shelf-life and maintaing quality of strawberry fruits, and konjac glucan- mannan was best for the maintenance of the TA content.

关 键 词：多糖 保鲜 壳聚糖 海藻酸钠 魔芋葡甘聚糖 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]