超声联合过氧乙酸清洗对生姜品质的影响  

Effects of ultrasonic combined with peroxide acetic acid washing on the quality of ginger

作　　者：张龙[1,2] 赵鑫淇 任梓菲 马海乐 周存山[1] ZHANG Long;ZHAO Xin-Qi;REN Zi-Fei;MA Hai-Le;ZHOU Cun-Shan(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China;Nanjing Shennongyuan Food Industry Co.,Ltd.,Nanjing 211219,China)

机构地区：[1]江苏大学食品与生物工程学院,镇江212013 [2]南京神农园食品产业有限公司,南京211219

出　　处：《食品安全质量检测学报》2022年第10期3068-3074,共7页Journal of Food Safety and Quality

基　　金：安徽省科技重大专项(18030701152);国家重点研发计划项目(2017YFD0400903)。

摘　　要：目的考查浸泡、振荡、超声单独或协同方式及其联合过氧乙酸(peroxide acetic acid,PAA)清洗对生姜表面泥沙、微生物(霉菌和酵母菌)去除效果及对贮藏品质的影响。方法对水清洗、0.04%PAA溶液清洗、超声清洗及其组合的12种清洗方式对生姜表面泥沙、霉菌和酵母菌、电解质泄漏率、呼吸强度、失重率、总酚含量、总黄酮含量、抗氧化活性等的影响进行对比分析,得出最佳的清洗方式。结果与水振荡清洗相比,0.04%PAA显著提高了泥沙清洁率(5.31%降低至4.50%),且与超声清洗协同可显著增加清洁率(4.50%降低至1.85%),清洗前浸泡显著提高泥沙清洁率(约0.7%)。0.04%PAA清洗降低生姜表面微生物约0.80 log CFU/g,而联合超声后可降低2.20 log CFU/g。超声促进了电解质泄漏,超声处理时间越长,电解质泄漏率越高。储藏期间清洗的生姜失重率显著增加,超声清洗30min后生姜储藏期间呼吸强度显著升高。与水振荡清洗相比,0.04%PAA溶液对生姜总多酚、总黄酮含量没有显著影响,但超声波清洗30 min总酚含量显著下降,抗氧化活性变化趋势与之一致。结论使用0.04%PAA溶液,先浸泡,然后超声10 min和振荡10 min(超声和振荡处理无顺序之分)的联合清洗是生姜最佳的清洗方式。Objective To investigate the effects of soaking,oscillation,ultrasonic cleaning alone or in combination with peracetic acid(PAA)on the removal of earth and microbial(mold and yeast)from ginger surface and storage quality of ginger.Methods The best cleaning method was obtained by comparing and analyzing the effects of 12 kinds of washing methods including water washing,0.04%PAA solution washing,ultrasonic washing and their combinations on the surface earth,mold and yeast,electrolyte leakage rate,respiratory intensity,weight loss rate,total phenol content,total flavonoid content and antioxidant capacity of ginger.Results The 0.04%PAA significantly increased the earth washing rate(ash content decreased from 5.31%to 4.50%)compared with pure water oscillation washing,and significantly decreased the ash content in coordination with ultrasonic washing(ash content decreased from 4.50%to 1.85%),soaking before washing significantly increased the earth washing rate(about 0.7%).0.04%PAA solution washing reduced the microorganisms on ginger surface by 0.80 log CFU/g,while combined ultrasonic reduced the microorganisms by 2.20 log CFU/g.Ultrasonic treatment promoted electrolyte leakage,and the longer the ultrasonic treatment time,the higher the electrolyte leakage rate.The weight loss rate of ginger washed during storage was significantly increased.After ultrasonic washing for 30 min,the respiratory intensity increased significantly during ginger storage.Compared with water oscillation washing,0.04%PAA solution had no significant effect on the content of total polyphenols and flavonoids in ginger,but the content of total phenols decreased significantly after ultrasonic washing for 30 min,and the trend of antioxidant activity was consistent with that.Conclusion Using 0.04%PAA solution,soaking(10 min)first,then ultrasonic treatment(10 min)and shaking treatment(10 min)is the best way to wash ginger.There is no sequence between ultrasonic treatment and shaking treatment.

关 键 词：生姜 超声清洗 过氧乙酸 泥沙 微生物 储藏品质 

分 类 号：TS205[轻工技术与工程—食品科学]