神香草精油的葡萄保鲜效果研究  

Effect of Hyssopus Oil on the Gape Preservation

作　　者：吴晓菊[1] 徐效圣[1] 

机构地区：[1]新疆轻工职业技术学院食品与生物技术分院,新疆乌鲁木齐830021

出　　处：《江苏调味副食品》2017年第2期25-26,共2页Jiangsu Condiment and Subsidiary Food

基　　金：新疆维吾尔自治区高校科研计划重点项目"亚临界萃取神香草精油的工艺及抗养化活性研究"(XJEDU2014I066)

摘　　要：研究亚临界技术萃取的神香草精油用于葡萄保鲜的效果。分别用0、10、15、20、25μl/L神香草精油处理采摘的葡萄,在20~25℃条件下贮藏15 d,分别测定5组葡萄的腐烂指数、失重率、可溶性固形物含量和药害率。结果显示,当神香草精油浓度为20μl/L时,对葡萄的防腐保鲜效果最好。This paper studied the effect of essential hyssopus oils extracted by subcritical technology on the preservation of grapes. 0, 10, 15, 20 and 25 μl/L oil hyssop oils were respectively done to deal with harvesting grapes. The grapes were preserved for 15 days under the condition of 20 to 25 ℃. The decay index, weight loss rate, soluble solids content and injury rate of 5 groups were measured respectively. The results showed that when the hyssopus officinalis concentration was 20 μl/L, the preservative effect of grape was the best.

关 键 词：神香草精油 葡萄 保鲜效果 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]