茶多酚保鲜液对草莓保鲜效果研究  

Study on Effect of Tea Polyphenol on Strawberry Preservation

作　　者：黄玉梅[1] Huang Yumei(Jingdezhen University, Jingdezhen333000, Chin)

机构地区：[1]景德镇学院,江西景德镇333000

出　　处：《现代食品》2018年第15期156-158,共3页Modern Food

基　　金：江西省教育厅科学技术研究项目2017年度课题"茶叶中茶多酚的保鲜功效的研究"(编号:171149)

摘　　要：以新鲜草莓为试材,研究不同质量浓度茶多酚保鲜液对草莓实验样品的保鲜效果。将普通茶叶(信阳毛尖)经沸水浴浸提取不同浓度的茶多酚溶液,其浓度比例分别为:0、20、30、40、50 mg/L。将草莓果实浸泡于多酚保鲜液中10 min,以低密度聚乙烯保鲜膜密封后置于冰箱保鲜层,温度设置为4℃,定时观察实验样品生理指标和品质指标。实验结果表明,30 mg/L浓度的茶多酚保鲜液对草莓实验样品的保鲜效果最佳,能够有效控制草莓果实的质量损失和腐烂现象,能够有效抑制草莓中VC含量降低,且明显延长保存周期,达到更为良好的保鲜效果。Fresh strawberry was used as the test material to study the effect of tea polyphenols with different concentrations on the preservation of strawberry samples. The tea polyphenol solutions of different concentrations were extracted from ordinary tea （Xinyang maojian tea） by boiling water immersion. The concentration ratios were as follows： 0, 20, 30, 40, 50 mg/L. Soaked the strawberry fruit in polyphenols configuration fresh liquid 10 min, with a low density polyethylene plastic wrap, placed in the refrigerator after sealing layer temperature is set to 4 ℃, physiological index and quality index of sample timing observation experiment. The experimental results showed that the tea polyphenol with a concentration of 30 mg/L had the best preservation effect on the strawberry samples, which could effectively control the quality loss and decay of strawberry fruits, effectively inhibit the reduction of VC content in strawberry, significantly prolong the preservation period, and achieve a better preservation effect.

关 键 词：茶多酚 保鲜液 草莓 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]