淀粉/纳米TiO_2涂膜对鲜切山药保鲜效果的研究  

Effect of Starch/Nano-TiO_2 Coating on Preservation of Fresh-cut Yam

作　　者：刘永[1] 蔡俊莲 梁楚彬 赖文锋[1] 林冰云 

机构地区：[1]肇庆学院化学化工学院,肇庆526061

出　　处：《食品工业》2016年第9期112-114,共3页The Food Industry

基　　金：国家级大学生创新创业训练计划项目(DC201449)

摘　　要：以鲜切山药为保鲜对象,研究淀粉/纳米TiO_2涂膜对其的保鲜效果。将鲜切山药涂膜后在10℃贮藏,通过测定鲜切山药在贮藏过程中失重率、色泽、褐变、可溶性固形物含量、丙二醛含量、PPO和POD活性指标的变化,评估鲜切山药在贮藏期间的品质变化。结果表明:该涂膜能有效减少鲜切山药水分的散失和可溶性固形物含量的降低,抑制色泽变化和褐变,减少MDA的产生,抑制PPO和POD活性的升高。淀粉/纳米TiO_2涂膜能有效保持鲜切山药的品质,在鲜切山药保鲜上具有潜在的应用价值。In order to investigate the coatings composed of starch and nano-Ti02 for preservation of fresh-cut yam, the coated fresh-cut yam was stored at 10 ℃ and then measured the changes of evaluation indexes, including weight loss ratio, color and browning, soluble solids content, MDA content, PPO and POD activity, to evaluate the quality changes of fresh-cut yarn. The results showed that the coatings could effectively reduce the ~esh-cut yam＇s loss of moisture and soluble solids content, inhibit color and browning change, decrease production of MDA, and inhibit the increase of PPO and POD activity. These indicated that the coatings had good preservation effect on the fresh-cut yam and had potential applications in the preservation of fresh cut yarn.

关 键 词：淀粉 涂膜 二氧化钛 山药 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]