魔芋葡甘聚糖复合涂膜对鲜切莲藕保鲜效果的影响  

Effect of Konjac Glucomannan Composite Coating on the Preservation of Fresh-Cut Lotus Root

作　　者：黄杨敏 孙晔[1] 耿思翌 赵杭[1] 周艳[1] 居巧苓 屠康[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品科学》2016年第8期266-271,共6页Food Science

基　　金：江苏省农业自主创新项目(CX(13)3079);"十二五"国家科技支撑计划项目(2012BAD27B03)

摘　　要：采用正交试验研究魔芋葡甘聚糖、黄原胶、植酸复合涂膜处理对鲜切莲藕保鲜效果的影响,筛选出保鲜效果较优的组合质量浓度,并进行验证实验。结果表明,较优的组合为15 g/L魔芋葡甘聚糖、1.5 g/L黄原胶、0.5 g/L植酸,在此条件下魔芋葡甘聚糖复合涂膜能有效抑制鲜切莲藕表面的褐变,降低呼吸强度,减少营养物质VC和可溶性固形物损失,并且可抑制其酚类物质含量的下降以及提高抗氧化能力,具有良好的保鲜效果。The effect of composite coatings composed of konjac glucomannan（KGM）,xanthan gum（XG）and phytic acid（PA）on the preservation of fresh-cut lotus root was studied by the orthogonal experimental design method.The optimum combination was screened and validated through experiments.The results showed that the combination of 15 g/L KGM,1.5 g/L XG and 0.5 g/L PA was found to be optimal.The optimized KGM composite coating inhibited the browning,reduced the respiration rate and the losses of VC and total soluble solids（TSS）,and suppressed the decrease of total phenol and improved the antioxidant capacity of fresh-cut lotus root.Thus,the KGM composite coating provides excellent preservation of fresh-cut lotus root.

关 键 词：鲜切莲藕 魔芋葡甘聚糖 涂膜 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]