基于主成分分析法评价薄膜结合ε-聚赖氨酸对采后上海青保鲜效果的影响  

Evaluation of Fresh-keeping Effect of Film Combined withε-Polylysine on Postharvest Pakchoi(Brassica rapal)Based on Principal Component Analysis

作　　者：安容慧 王馨渝 韩颖 赵安琪[1,2] 胡花丽 李鹏霞[1,2] AN Rong-hui;WANG Xin-yu;HAN Ying;ZHAO An-qi;HU Hua-li;LI Peng-xia(Institute of Agricultural Facilities and Equipment,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;College of Food Science,Shenyang Agricultural University,Shenyang 110866,China)

机构地区：[1]江苏省农业科学院农业设施与装备研究所,江苏南京210014 [2]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《江西农业学报》2022年第3期46-52,共7页Acta Agriculturae Jiangxi

基　　金：江苏省重点研发计划(现代农业)项目(BE2018383)。

摘　　要：以上海青为试验材料,通过分析包装袋内气体成分及组织内叶绿素a、叶绿素b、总叶绿素、类胡萝卜素、叶黄素、V_(C)、可滴定酸、可溶性蛋白、可溶性糖和亚硝酸盐等指标的变化,评价了带孔食品袋(CK_(0))、食品袋(CK_(1))、P_(0)薄膜包装及P_(0)薄膜包装结合ε-聚赖氨酸(P_(1))处理对20±1℃贮藏上海青保鲜效果的影响。结果表明,原始数据可划分为2个主成分因子。第1和第2主成分因子的贡献率分别为77.256%和12.745%,累计贡献率达90.001%。叶绿素a、叶绿素b、总叶绿素、类胡萝卜素、叶黄素、V_(C)、可滴定酸、可溶性蛋白和可溶性糖等与上海青的保鲜效果呈正相关,亚硝酸盐与上海青的保鲜效果呈负相关。综合评价得分显示,4个处理对上海青的保鲜效果依次为:P_(1)>P_(0)>CK_(1)>CK_(0)。由此可见,薄膜包装尤其是其与ε-聚赖氨酸的联合处理可显著延缓上海青品质的劣变进程,维持其营养品质。In this paper,pakchoi was used as test material.The effects of perforated food bag(CK_(0)),food bag(CK_(1)),P_(0) film packaging and P_(0) film packaging combined withε-polylysine(P_(1))treatment on the fresh-keeping effect of pakchoi stored at 20±1℃were evaluated by analyzing the gas composition in the bag and the changes of the indexes of chlorophyll a,chlorophyll b,total chlorophyll,carotenoid,lutein,V_(C),titratable acid,soluble protein,soluble sugar and nitrite in the tissue.The results showed that the original data can be divided into two principal component factors.The contribution rate of the first and second principal component factors was 77.256%and 12.745%respectively,and the cumulative contribution rate was 90.001%.Chlorophyll a,chlorophyll b,total chlorophyll,carotenoid,lutein,V_(C),titratable acid,soluble protein and soluble sugar were positively correlated with the fresh-keeping effect of pakchoi,while nitrite was negatively correlated with the fresh-keeping effect of pakchoi.The results of comprehensive evaluation showed that the fresh-keeping effects of the four treatments on pakchoi were P_(1)>P_(0)>CK_(1)>CK_(0).In conclusion,the film packaging,especially the combined treatment withε-polylysine,can significantly delay the deterioration process of pakchoi quality and maintain its nutritional quality.

关 键 词：上海青 薄膜包装 Ε-聚赖氨酸 主成分分析 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]