大蒜素提取液对鲜切山药保鲜效果的影响  

Effect of allicin extract on preservation of fresh-cut yam

作　　者：王梅[1] 徐俐[1] 汤静[1] 王美芬[1] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《中国酿造》2016年第8期142-147,共6页China Brewing

基　　金：国家星火项目(2012GA820001)

摘　　要：为了延缓鲜切山药的褐变和品质劣变,延长保鲜期,采用超声波法提取大蒜素,分别配制0.1%、0.3%和0.5%的大蒜素保鲜液,以清水为对照(CK),在(4±1)℃的冷藏条件下,对鲜切山药的保鲜效果进行研究。结果表明,与对照组相比,不同含量大蒜素提取液可降低鲜切山药贮藏过程中多酚氧化酶和过氧化物酶的酶活性,显著抑制鲜切山药的呼吸强度和褐变度,降低失重率和腐烂率,减少丙二醛的生成量,保持鲜切山药较好的营养品质和感官品质。其中以0.3%大蒜素提取液保鲜效果较好,与对照组相比,鲜切山药保鲜期延长了9 d左右。In order to control the browning and quality deterioration of flesh-cut yam and extend its shelf life, allicin was extracted from garlic by ul- trasonic method. Allicin fresh keeping agents with concentration of 0.1%, 0.3% and 0.5% were prepared. With water treatment as control, the effects of allicin extract on preservation of fresh-cut yam were studied during storage at （4±1） ℃. The results showed that different contents of allicin extract could inhibit the activities of polyphenol oxidase and peroxidase of fresh-cut yam, significantly control respiratory intensity and browning degree, re- duce weight loss rate and decay rate, reduce malondialdehyde accumulation, maintain good nutrition and sensory quality. The optimal allicin extract addition was 0.3%, and it extended the shelf life of fresh-cut yam about 9 d compared with the control group.

关 键 词：鲜切山药 品质劣变 大蒜素提取液 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]