不同保鲜剂处理对鲜天麻贮藏品质的影响  

Effect of Different Preservatives on the Storage of Gastrodia elata

作　　者：曹森 王瑞 李莹 潘成 巴良杰 吉宁 马超 CAO Sen;WANG Rui;LI Ying;PAN Cheng;BA Liang-jie;JI Ning;MA Chao(School of Food and Pharmaceutical Engineering,Guiyang College,Guiyang 550005,Guizhou,China;Guizhou Engineering Research Center for Fruit Processing,Guiyang 550005,Guizhou,China;Guizhou Wumengteng Fungus Company Limited,Bijie 551700,Guizhou,China)

机构地区：[1]贵阳学院食品与制药工程学院,贵州贵阳550005 [2]贵州省果品加工工程技术研究中心,贵州贵阳550005 [3]贵州乌蒙腾菌业有限公司,贵州毕节551700

出　　处：《食品研究与开发》2019年第23期71-76,共6页Food Research and Development

基　　金：贵州省教育厅青年成长项目(黔教合KY字[2016]249);贵州省教育厅青年科技人才成长项目(黔教合KY字[2017]242);贵阳市科技局贵阳学院专项资金(GYU-KYZ[2018]01-22);2016年大学生创新训练项目(201610976044);贵州省科技计划项目(黔科合成果[2017]4103)

摘　　要：为探究不同保鲜剂处理对天麻保鲜的影响,以乌天麻为试材,采后对乌天麻生理指标、营养指标及相关酶活性测定,研究不同保鲜剂处理(二氧化氯、咪鲜胺和乙醇)在冷藏条件下(1±0.5)℃对天麻贮藏品质的影响。结果表明:与对照比较,3种处理均能够抑制果实的腐烂率上升,延缓天麻硬度、可溶性固形物、天麻素、腺苷、对羟基苯甲醛和对羟基苯甲醇的下降,降低天麻的呼吸强度,保持更好地多酚氧化酶(polyphenol oxidase,PPO)活性、过氧化物酶(peroxidase,POD)活性、过氧化氢酶(catalase,CAT)活性和抗坏血酸过氧化物酶(ascorbic acid peroxidase,APX)活性,但乙醇加快了天麻多糖含量的下降,而二氧化氯(ClO2)和咪鲜胺均延缓了多糖含量的下降。综合比较,采后用二氧化氯(ClO2)浸泡对天麻的贮藏效果最好,能够显著延缓天麻的衰老进程,保持较高的贮藏品质。In order to investigate the effect of different preservatives on the preservation of Gastrodia elata,the physiological index,nutrition index and related enzyme activity of Gastrodia elata were determined with black Gastrodia elata as the material,and the effects of different preservatives treatments(chlorine dioxide,prochloraz,ethanol)on the storage quality of Gastrodia elata were studied at(1±0.5)℃. The results showed that,compared with the control CK,the three treatments could inhibit the increase of fruit decay rate and delay the decrease of firmness,soluble solids,gastrodin,adenosine,p-hydroxyben-zyl alcohol and p-hydroxyben zaldehyde. In addition,it could also reduce the respiration rate of Gastrodia elata,maintain polyphenol oxidase activity,peroxidase activity,catalase activity and ascorbic acid peroxidase activity well, but ethanol accelerated the decrease of polysaccharide content in Gastrodia elata,while chlorine dioxide(ClO2) and prochloraz delayed the decrease of polysaccharide content. Comparing comprehensively,soaking with ClO2 treatment had the best effect on the storage of Gastrodia elata,which could significantly delay the senescence process of cherry tomato and maintain high storage quality.

关 键 词：天麻 保鲜剂 采后 贮藏品质 衰老生理 

分 类 号：R28[医药卫生—中药学]