不同杀青处理对鲜当归保质储藏期的影响  

Effects of different pretreatments on the storage time of fresh Angelica sinensis

作　　者：厚建霞 晋小军[1] 刘莉莉 HOU Jianxia;JIN Xiaojun;LIU Lili(College of Agronomy,Gansu Agricultural University,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学农学院,甘肃兰州730070

出　　处：《甘肃农业大学学报》2021年第5期41-46,54,共7页Journal of Gansu Agricultural University

基　　金：甘肃科技厅项目“当归新品种引进及规范化栽培关键技术研究推广”(2019-HZ-817);甘肃省财政厅项目“贫困地区精准扶贫中药材产业技术研究与示范推广”.

摘　　要：【目的】以鲜当归为研究对象,探讨不同杀青、含水量、包装方法及储藏条件对鲜当归保质储藏期的影响.【方法】将鲜当归置于80℃电热恒温干燥箱中分别杀青2、4、6、8 min,并采用食品塑料袋进行真空和普通包装,分别置于常温和低温(4℃)条件下储藏,以不杀青、非真空包装且常温环境储藏为对照组(CK),分析比较不同处理对鲜当归保质储藏期及指标成分的影响.【结果】杀青4 min、真空包装、低温储藏且含水量控制在45.00%~47.00%时,鲜当归指标成分损失最少,其中挥发油、阿魏酸及浸出物含量分别是0.60%、0.45%、49.48%,比CK分别提高0.15%、0.12%、3.33%;保鲜保质效果最佳,可以显著延长鲜当归保质储藏期,保质储藏期达60 d,较CK延长了20 d.【结论】杀青、真空包装及低温环境储藏对鲜当归保质储藏期、外观品质及指标成分方面均具有较好的影响,可以显著延长保质储藏期,提高外观品质及指标成分含量.【Objective】To investigate the effects of different heat treatment time,packaging method and storage conditions on the storage time of fresh Angelica sinensis.【Method】Fresh A.sinensis was heated at 80℃for 2,4,6 and 8 minutes respectively.The treated samples were packed with food plastic bags in vacuum and non-vacuum,and stored at room temperature and low temperature(4℃),respectively.The non-heated,non-vacuum packed,and storage at room temperature was used as the control.【Result】The treated samples,with heated for 4 minutes,packed in vacuum,stored at low temperature storage,and moisture content at 45%to 47%,had the least of index components loss of fresh A.sinensis.The contents of volatile oil,ferulic acid and extract were 0.60%,0.45%and 49.48%,respectively,which were 0.15%,0.12%and 3.33%higher than those of the control.The storage time of treated samples could be extended to 60 days,while the control was only 20 days.【Conclusion】The pretreatments,include heating,vacuum packed and low temperature storage,have significantly influence on storage time of fresh A.sinensis,which could keep quality and index components and prolong the storage time.

关 键 词：鲜当归 杀青 保质储藏期 指标成分 

分 类 号：R282.4[医药卫生—中药学]