茶梗中活性提取物对鲜切苹果的护色效果  

Color Protection of Fresh Cut Apple by Active Extract From Tea Stem

作　　者：陈志杰[1] CHEN Zhijie(Minxi Vocational and Technical College,Longyan,Fujian 364000,China)

机构地区：[1]闽西职业技术学院,福建龙岩364000

出　　处：《武夷学院学报》2021年第9期6-10,共5页Journal of Wuyi University

摘　　要：通过微波萃取法提取茶梗中的生物活性成分,并运用正交试验设计,研究其在不同浓度、温度、浸泡时间条件下,对鲜切苹果的护色效果。单因素试验表明,浸泡温度为30℃时褐变指数最低;褐变指数随浸泡时间延长而降低;提取液溶度为70%时褐变指数最低。正交试验表明,在40%提取液溶度、浸泡时间10 min、浸泡温度35℃的组合条件下,鲜切苹果的褐变指数最低,在自然条件下放置4 d后,其褐变程度低,有效延缓鲜切苹果的氧化,能最大限度保护其色泽变化。The bioactive components of tea stem were extracted by microwave extraction,and their color protection effects on fresh cut apple were studied by orthogonal experiment design under different concentration,temperature and soaking time.The single factor test showed that the Browning index was the lowest when the soaking temperature was 30℃.The Browning index decreased with the extension of soaking time.The lowest Browning index was found when the solubility of the extract was 70%.The orthogonal test showed that the Browning index of fresh-cut apples was the lowest under the conditions of 40%extraction solubility,soaking time 10 minutes and soaking temperature 35℃.The Browning degree of fresh-cut apples was low after 4 days under natural conditions,which effectively delayed the oxidation of fresh-cut apples and protected their color change to the maximum extent.

关 键 词：活性提取物 茶梗 鲜切苹果 护色效果 褐变指数 

分 类 号：Q945[生物学—植物学]