紫外线照射及乙醇处理对鲜切荸荠褐变的影响  

The effect of ultraviolet irradiation and ethanol treatment on browning of fresh-cutting water chestnuts

作　　者：牛丽芳 杨颖 易阳 侯温甫 王宏勋 闵婷 NIU Lifang;YANG Ying;YI Yang;HOU Wenfu;WANG Hongxun;MIN Ting(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023;Fresh Food Engineering and Technology Research Center of Hubei Province,Wuhan 430023;School of Biological and Pharmaceutical Engineering,Wuhan Polytechnic University,Wuhan 430023)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]湖北省生鲜食品工程技术研究中心,武汉430023 [3]武汉轻工大学生物与制药工程学院,武汉430023

出　　处：《食品科技》2019年第11期41-46,共6页Food Science and Technology

基　　金：湖北省高等学校优秀中青年科技创新团队计划项目(T2018090)

摘　　要：文章研究了紫外照射结合乙醇处理对鲜切荸荠褐变的影响。以荸荠为试验材料,分别于0、3、6、9、12、15 d测定对照组、紫外照射组、乙醇处理组和紫外乙醇联合处理组的色差、褐变度、总酚含量和苯丙氨酸解氨酶(L-phenylalanine ammonialyase,PAL)、多酚氧化酶(Polyphenol oxidsse,PPO)、过氧化物酶(Peroxidase,POD)的活性。结果表明:紫外照射和乙醇处理可以保护鲜切荸荠表面颜色、降低其褐变度、总酚含量和PAL、POD活性,并有效延长其货架期,其中紫外乙醇联合处理的效果最为明显。因此,紫外和乙醇联合处理可以更好地延缓鲜切荸荠贮藏过程中的褐变。The effect of ultraviolet irradiation combined with ethanol treatment on browning of fresh-cut water chestnut was studied in this paper. The color difference, browning degree, total phenol content, the activity of L-phenylalanine ammonialyase(PAL), polyphenol oxidase(PPO) and peroxidase(POD) of the control group, ultraviolet irradiation group, ethanol treatment group and combined treatment group of ultraviolet and ethanol were measured on 0, 3, 6, 9, 12, 15 days respectively. The results showed that ultraviolet irradiation and ethanol treatment could protect the surface color of fresh-cut water chestnut, reduce its browning degree, total phenol content, PAL and POD activity, and effectively prolong its shelf life, of which the combined treatment of ultraviolet and ethanol had the most obvious effect. Therefore, the combined treatment of ultraviolet and ethanol can better delay the browning of fresh-cut water chestnut during storage.

关 键 词：荸荠 紫外 乙醇 褐变 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]