花椒的营养价值和贮藏保鲜技术研究进展  

Advance on the Nutritional Value and Storage Technologies of Zanthoxylum bungeanum

作　　者：郭晓宏 郭一丹 杜佳铭 刘倩婷 徐怀德[1] 寇莉萍[1] GUO Xiao-hong;GUO Yi-dan;DU Jia-ming;LIU Qian-ting;XU Huai-de;KOU Li-ping(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨陵712100

出　　处：《中国果菜》2022年第8期8-17,共10页China Fruit & Vegetable

基　　金：国家林业局科技项目(201931)。

摘　　要：花椒营养丰富,具有独特的香气和麻味,通常被加工成香辛料,广泛地应用于人们的日常饮食。但花椒在贮藏过程中易发生褐变、微生物侵染等生理性和侵染性病害,以及香气麻味物质的降解、营养物质的流失等问题,造成较大的经济损失。本文综述了花椒的营养成分,分析了鲜花椒采后品质劣变的原因,总结了相关的保鲜方法,以期为花椒新型高效保鲜技术的应用提供参考。Zanthoxylum bungeanum contains rich nutrients,unique volatile components and hemp flavor substances,which is usually processed into spices and widely used in daily diet.However,fresh Z.bungeanum will undergo a series of unfavorable physiological changes such as browning and microbial infestation during the storage,along with the degradation of aroma and hemp flavor substances and the loss of nutrients,restricting the development of Z.bungeanum industry.This review systematically overviewed the nutrients contained in Z.bungeanum,analyzed the reasons for the post-harvest quality deterioration,summarized the storage and preservation technologies,so as to provide reference for the application of new efficient preservation technology of Z.bungeanum.

关 键 词：花椒 营养价值 采后生理 贮藏 保鲜 活性成分 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]