射频低温等离子体降解鲜榨猕猴桃汁中氯吡脲  

Degradation of Forchlorfenuron in Fresh-pressed Kiwifruit Juice by Radio Frequency Low Temperature Plasma

作　　者：高振红[1] 杨绍兰[2] 王世清[1] 张志伟[1] GAO Zhenhong;YANG Shaolan;WANG Shiqing;ZHANG Zhiwei(College of Food Science and Engineering, Qingdao Agricultural University,Qingdao 266109,China;College of Horticulture, Qingdao Agricultural University)

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]青岛农业大学园艺学院

出　　处：《青岛农业大学学报（自然科学版）》2020年第2期119-122,128,共5页Journal of Qingdao Agricultural University(Natural Science)

基　　金：山东省高等学校科技计划项目(J18KA126);山东省农业产业技术体系蔬菜创新团队(SDAIT-5-21)。

摘　　要：本文选择射频低温等离子体极距、电压、处理时间三个因素,研究射频低温等离子体对鲜榨猕猴桃汁中氯吡脲降解率的影响;在单因素试验基础上设计正交试验,优化三个因素的工艺参数;在最优工艺参数条件下考察射频低温等离子体对鲜榨猕猴桃汁品质的影响。结果显示,射频低温等离子体降解鲜榨猕猴桃汁中氯吡脲的最优条件为电压170 V、极距2 cm、处理时间4 min,降解率为87.5%;处理前后鲜榨猕猴桃汁的色泽、总酸、维生素C、总酚没有显著性变化,可溶性固形物含量提高了7%,基本保持了鲜榨猕猴桃汁原有的色香味及营养成分。In this paper,the effects of radio frequency low temperature plasma(Rflp)on the degradation rate of forchlorfenuron in fresh-pressed kiwifruit juice were studied by selecting three factors,polar distance,voltage and treatment time;an orthogonal array was then constructed to achieve the best FCF degradation rate based on the results of a single-factor test.Under the condition of optimal degradation rate,investigate the effect of Rflp on the quality of freshly squeezed kiwifruit juice.Results showed that the optimal FCF degradation parameters were time 4 min,voltage 170 V,and polar distance 2 cm,the optimal degradation rate was 87.5%.There were no significant changes in color,total acid,vitamin C,and total phenol of freshly squeezed kiwifruit juice before and after Rflp treatment,but soluble solids increased by 7%.The original color,aroma and nutritional content of freshly squeezed kiwi juice were basically maintained.

关 键 词：等离子体 降解 氯吡脲 猕猴桃 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]