清洗剂对鲜切鼠尾草货架期和风味的影响  

Effect of detergents on the shelf-life and flavor of fresh-cut sage

作　　者：王雪敏[1] 李云飞[1,2] 张超[2] 马越[2] 赵晓燕[2] 

机构地区：[1]河北工程大学农学院,邯郸056001 [2]北京市农林科学院蔬菜研究中心,果蔬农产品保鲜与加工北京市重点实验室,农业部华北地区园艺作物生物学与种质创制重点实验室,农业部都市农业(北方)重点实验室,北京100097

出　　处：《食品科技》2015年第11期338-342,共5页Food Science and Technology

基　　金：现代农业产业技术体系专项(CARS-25-E-02);北京市农林科学院科技创新能力建设专项新学科培养项目(KJCX20140204);果蔬农产品保鲜与加工北京市重点实验室项目(Z141105004414037)

摘　　要：研究以去离子水清洗作为对照组,比较次氯酸钠和弱酸性电解水作为清洗剂对鲜切鼠尾草货架期和风味的影响。结果发现,次氯酸钠和弱酸性电解水将鲜切鼠尾草的货架期延长至9 d,与去离子水清洗的鼠尾草相比,弱酸性电解水清洗使鼠尾草出现黑点,叶边缘皱缩;电子鼻和GC-MS分析结果显示,次氯酸钠和弱酸性电解水均有效保留其特征性挥发性组分,如樟脑、α-蒎烯、莰烯和桉树脑等。其中,弱酸性电解水清洗对风味的保留作用要优于次氯酸钠清洗。The effect of detergents on the shelf-life and flavor of fresh-cut sage was evaluated with the deionized water as the control. The sodium hypochlorite and the acidic electrolyzed water extended the shelf-life of the fresh-cut sage to 9 d. The acidic electrolyzed water leaded to a formation of black spots in the leaf surface. The electric nose and GC-MS analysis showed that the sodium hypochlorite and the acidic electrolyzed water were effective to hold the typical volatile compounds of the sage, such as the camphor, α-pinene, camphene, cineole and etc. The acidic electrolyzed water was more effective to hold the original flavor of the sage than the sodium hypochlorite.

关 键 词：鼠尾草 清洗剂 GC-MS 货架期 鲜切 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]