不同保鲜剂对薏米保藏效果的比较  

Different preservatives on the storage of Coix seed

作　　者：魏林 WEI Lin(Department of Food Engineering,Guizhou Vocational College of Food Engineering,Guiyang 551403)

机构地区：[1]贵州食品工程职业学院,食品工程系,贵阳551403

出　　处：《中国食品添加剂》2022年第3期92-98,共7页China Food Additives

基　　金：贵州省教育厅自然科学研究项目(黔教合KY【2020】013)。

摘　　要：为了探究不同保鲜剂对薏米贮藏期间品质的影响,分别采用鱼精蛋白、葡萄籽提取物和多聚赖氨酸处理薏米,并置于30℃下贮藏4个月,分析薏米贮藏期间脂肪酸值、过氧化值、丙二醛含量、菌落总数和脂肪氧化相关酶活力等指标的变化,并比较贮藏结束后各组中薏米的质构差异。结果表明,贮藏4个月后,相比对照组,经葡萄籽提取物处理的薏米中脂肪酸值、过氧化值、丙二醛含量、菌落总数、脂肪酶活力和脂肪氧化酶活力分别降低了31.64%、31.22%、47.37%、84.86%、22.51%和31.47%。此外,葡萄籽提取物还可以有效地改善蒸煮后薏米的硬度、黏合性、黏结性、弹性和回复性。由此可见,不同来源的天然保鲜剂均可抑制薏米脂质氧化,延长贮藏周期,为薏米保鲜剂的开发提供依据。In order to explore the effects of different preservatives on the quality of Coix seed during storage,Coix seed was treated with protamine,grape seed extract and polylysine,respectively,and stored at 30℃ for 4 months.During the storage,changes of fatty acid,peroxide,malondialdehyde content,total number of colonies and lipid oxidation-related enzyme activity were analyzed.The texture differences of Coix seed in each group after storage were compared.The results showed that compared with the control group,fatty acid,peroxide,malondialdehyde content,total number of colonies,lipase activity and lipoxygenase activity in Coix seed treated with grape seed extract were decreased by 31.64%,31.22%,47.37%,84.86%,22.51% and 31.47%,respectively.In addition,grape seed extract also effectively improved the hardness,adhesion,cohesion,elasticity and recovery of Coix seed after cooking.Natural preservatives from different sources all can inhibit the lipid oxidation of Coix seed,and prolong the storage period.The research provides a basis for the development of Coix seed preservatives.

关 键 词：薏米 保鲜剂 贮藏 品质 质构 

分 类 号：TS202.1[轻工技术与工程—食品科学] S515[轻工技术与工程—食品科学与工程]