竹叶提取物对鲜食玉米保藏效果的影响  

Effect of Bamboo Leaf Extract on Preservation of Fresh Corn

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

机构地区：[1]贵州食品工程职业学院食品工程系,贵州贵阳551403

出　　处：《食品科技》2022年第3期57-62,共6页Food Science and Technology

基　　金：贵州省教育厅贵州省高等学校特色重点实验室项目(黔教合KY[2020]013)。

摘　　要：为研究竹叶提取物对鲜食玉米保藏过程中营养品质及质构品质的影响,以清水处理样品为对照组,使用质量分数为0.05%的竹叶提取物对鲜食玉米进行室温保藏处理,测定保藏期间各组样品的水分含量、质量损失率、可溶性总糖含量、菌落总数、淀粉组成及含量与质构特性的变化。结果表明,与对照组相比,竹叶提取物组可减少鲜食玉米的水分流失、质量损失率、可溶性总糖消耗和直链淀粉降解,抑制菌落总数和支链淀粉含量的上升;此外,通过质构分析可知,与对照组相比,保藏30 d后竹叶提取物组中鲜食玉米的硬度和咀嚼性分别降低17.96%和17.21%,而弹性和回复性分别提高9.76%和23.68%。研究结果证明竹叶提取物有利于延长鲜食玉米的货架期,为植物源天然抗氧化剂的应用提供理论依据。In order to study the effect of bamboo leaf extract on the nutritional quality and texture quality of fresh corn during preservation.The samples were treated with water as the control group,the fresh corns were preserved at room temperature using 0.05% bamboo leaf extract.The changes of moisture content,weight loss rate,total soluble sugar content,total number of colonies,starch composition and content and texture characteristics of each group of samples were measured during preservation.The results showed that compared with the control group,samples with bamboo leaf extract treatment could reduce the water loss,weight loss rate,total soluble sugar consumption and amylose degradation of fresh corn,and inhibit the increase of the total number of colonies and the content of amylopectin.In addition,compared with the control group,the hardness and chewiness of fresh corn samples with bamboo leaf extract treatment decreased by 17.96% and 17.21% after preservation for 30 days according to texture analysis,respectively,while the elasticity and resilience increased by 9.76% and 23.68%.This study proves that the bamboo leaf extract is beneficial to extend the shelf life of fresh corn and provides a theoretical basis for the application of plant-derived natural antioxidants.

关 键 词：竹叶提取物 鲜食玉米 保藏 营养 质构 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]