复合保鲜剂对薄壳山核桃贮藏品质的影响  

Effects of Compound Preservative on the Postharvest Quality of Carya illinoensis during Storage

作　　者：李文君[1] 刘广勤[2] 王成章[1] 叶建中[1] 王紫衿 LI Wenjun;LIU Guangqin;WANG Chengzhang;YE Jianzhong;WANG Zijin(Institute of Forest Chemical Industry,China Academy of Forestry Sciences,Nanjing 210042,China;Institute of Fruit Research,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;Nanjing Zhongsen Biotechnology Co.,Ltd.,Nanjing 210042,China)

机构地区：[1]中国林业科学研究院林产化学工业研究所,江苏南京210042 [2]江苏省农业科学院果树研究所,江苏南京210014 [3]南京中森生物科技有限公司,江苏南京210042

出　　处：《食品工业科技》2021年第3期258-264,271,共8页Science and Technology of Food Industry

基　　金：江苏省林业科技创新与推广项目(LYSX[2018]05-2);江苏省生物质能源与材料重点实验室(JSBEM-S-201810);中国林业科学研究院重点项目(CAFYBB2017ZA004-2)。

摘　　要：以江苏泗洪市所产的薄壳山核桃为原料,分别涂抹不同浓度的以脱色紫胶、大豆分离蛋白、乳化漆蜡为主要成膜剂的9组复合保鲜剂,以4℃、无氧及纳米聚乙烯包装组作为空白对照,考察不同保鲜处理对薄壳山核桃贮藏期间纯仁率、脂肪含量、酸值、过氧化值和蛋白质含量的影响。结果表明,效果最好的是复合保鲜剂4:脱色紫胶10 g、大豆分离蛋白10 g、沸水200 mL、乳化漆蜡2 g、青龙衣提取液3 mL、EDTA-Na 22 g和维生素E 2 g;相比对照组,其纯仁率下降程度减少了5%,脂肪含量下降程度减少了6.60%,酸值增加程度减少了0.43倍,过氧化值增加程度减少了0.73倍,可溶性蛋白质含量增加程度提高了0.47%。因此,保鲜剂4结合低温、除氧剂及纳米聚乙烯包装对薄壳山核桃具有较好的保鲜效果,能够显著延缓薄壳山核桃的氧化过程,保持较高的贮藏品质。Carya illinoensis produced in Sihong City,Jiangsu Province was used as the materials to study the effect of 9 groups of preservatives with different concentrations of decolorized shellac,soy protein isolate,and emulsified lacquer wax as main film-forming agents on pure kernel rate,fat content,acid value,peroxide value and protein content during storage.The nano-polyethylene packaging group with oxygen-free under 4℃was used as a blank control group.The results showed that the best fresh-keeping effect was that the group 4,decolorized shellac 10 g,isolated soy protein 10 g,boiling water 200 mL,emulsified lacquer wax 2 g,Qinglongyi extract 3 mL,EDTA-Na 22 g and vitamin E 2 g.Compared with the control group,the decrease of pure kernel rate was 5%,the decrease of fat content was 6.60%,the increase of acid value was 0.43 times,the increase of peroxide value was 0.73 times,and the increase of soluble protein content was 0.47%.Therefore,preservative group 4 combined with low temperature,oxygen scavenger and nano-polyethylene packaging has a better fresh-keeping effect on Carya illinoensis,which can significantly delay the oxidation process of thin shell pecans,and maintain a high storage quality.

关 键 词：脱色紫胶 保鲜剂 乳化漆蜡 薄壳山核桃 纳米聚乙烯包装 贮藏品质 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]