热烫处理对山楂鲜果营养成分的影响研究  

Effects of Heating Treatment on the Nutrient Component of Hawthorn Fruits

作　　者：代守鑫[1] 

机构地区：[1]山东管理学院,山东济南250357

出　　处：《安徽农业科学》2016年第12期98-100,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]分析山楂鲜果在热烫处理中的营养成分变化。[方法]通过改变糖液温度对山楂鲜果进行不同条件的热烫处理,研究各处理山楂果实的营养成分含量变化情况。[结果]试验表明,随着热烫温度的升高及贮藏时间的延长,山楂色素含量呈降低趋势。同一处理温度下贮藏前期（3~10 h）色素含量下降迅速,后期下降较平缓;有机酸和VC含量均呈缓慢下降趋势;细胞膜渗透率逐渐增大;总色值呈减小趋势。在同一热烫处理温度下,山楂果实随着贮藏时间的延长,果实失重率逐渐增大;不同热烫处理温度对山楂果实的失重率影响明显,热烫处理温度越高,果实失重率越高。[结论]研究可为提高山楂加工技术水平提供理论依据。[Objective] To analyze the changes of nutrient component of hawthorn fruits in heating treatment.[Method] Glucose solution temperature was changed in order to carry out heating treatment on hawthorn fruits.The changes of nutrient component contents of hawthorn fruits were researched in different treatments.[Result] With the increase of blanching temperature and the prolong of storage time,hawthorn pigment content showed decreasing trend.Under the same treatment temperature,pigment content declined rapidly in the initial period of storage（3-10h）,and then,declined smoothly in later period.Organic acid and VCcontent showed declining trend.Membrane permeability gradually enhanced;the total color value showed declining trend.Under the same heating temperature,weight loss rate of hawthorn fruits gradually increased as the storage time prolonged.Heating temperature showed significant impacts on the weight loss rate of hawthorn fruits.Higher temperature led to greater weight loss rate of fruit.[Conclusion]This research provides theoretical foundation for the enhancement of processing technology level of hawthorn.

关 键 词：热烫 山楂 VC 色素 细胞膜透性 

分 类 号：S609.2[农业科学—园艺学]