香芹酚微乳液对鲜切红芋保鲜效果研究  

Preservation of Fresh-cut Taro by Carvacrol Microemulsion

作　　者：林瑜[1] LIN Yu(Department of Environmental Engineering,Minxi Vocational and Technical College,Longyan 364000,Fujian China)

机构地区：[1]闽西职业技术学院环境工程系,福建龙岩364000

出　　处：《亚热带植物科学》2020年第2期116-120,共5页Subtropical Plant Science

基　　金：2018年福建省中青年教师教育科研项目(JZ181066)。

摘　　要：为改进鲜切红芋的保鲜技术,开发天然安全的新型保鲜剂,将芳香植物精油提取物香芹酚配制成微乳液,对鲜切红芋进行保鲜处理,通过测定红芋各项生理生化指标,判断香芹酚微乳液对鲜切红芋的抑菌保鲜效果。结果表明,0.7%香芹酚微乳液在鲜切红芋贮藏期间能有效控制微生物生长,抑制酶(多酚氧化酶、过氧化物酶)活性,延缓营养物质(可溶性固形物、淀粉)损失,使其具有较好的感官品质,延长保鲜期。In order to improve the fresh-keeping technology of fresh-cut taro,and develop a new type of natural and safe preservative,carvacrol microemulsion was used to preservative fresh-cut taro,and analyzing indicators was determined.The results showed that the carvacrol microemulsion could effectively control the growth of microorganisms,inhibit the activities of enzymes(polyphenol oxidase,peroxidase),hold off the loss of nutrients(soluble solids,starch),maintain better sensory quality,and extend the shelf life of fresh-cut taro.

关 键 词：香芹酚 微乳液 鲜切红芋 抑菌 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]