乳糖酸和壳聚糖对鲜切芋的保鲜效果  

Fresh keeping effect of lactobionic acid and chitosan on taro fresh-cuts

作　　者：张海珍 朱杰 李华[1] 何松银 吴冬乾 陆广念[1] 胡博然[1] ZHANG Haizhen;ZHU Jie;LI Hua;HE Songyin;WU Dongqin;LU Guangnin;HU Boran(College of Tourism and Culinary Science,Yangzhou University,Yangzhou,Jiangsu 225127 China;Jingjiang City Agriculture Committee,Jingiang,Jiangsia 214500,China;Jingjiang City Agricultural Institute,Jingjiang,Jiangsu 214500,China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127 [2]靖江市农业委员会,江苏靖江214500 [3]靖江市农科所,江苏靖江214500

出　　处：《美食研究》2018年第1期48-52,共5页Journal of Researches on Dietetic Science and Culture

摘　　要：以靖江香沙芋为试材,研究不同浓度乳糖酸与壳聚糖对鲜切香沙芋的贮藏效果及生理生化变化的影响。结果表明:样品在70℃漂烫20s后8℃贮藏条件下,与对照组相比,经1.0、3.0、5.0g/L的乳糖酸和10.0g/L壳聚糖组合的处理能抑制失重率、酶活性(过氧化物酶,超氧化物歧化酶)、有害物质(丙二醛)和总酚的增加,其中3.0g/L乳糖酸组效果最好,1.0g/L和5.0g/L乳糖酸组效果差异不显著。The effect of lactobionic acid(1-0,3.0,and 5.0g L)combined witii 10.0g L chitosan coating on quality and browning of taro(Colocasia esculenta(L)Schott)fresh-cuts during storage at 8 h after blanched in 70 h for 20s were evaluated.The results showed that lactobionic acid soaking and chitosan coating inhibited the increase of weight loss rate,activity of peroxidase and superoxide dismutase,harmful substance malondialdehyde and total phenol,witii the group 3.0g L of lactobionic acid the best.Groups 1.0g/L and 5.0g L of lactobionic acid did not difer from each ot!ier significantly.

关 键 词：香沙字 乳糖酸 壳聚糖 保鲜 贮藏 

分 类 号：TS972.112[轻工技术与工程]