不同保鲜贮藏方式对板栗仁中糖类的影响  

Changes of Sugars in Chestnut Kernel under Different Storage Conditions

作　　者：周葵[1,2] 张雅媛 王颖[1,2] 李明娟 卫萍[1,2] 黄会玲 ZHOU Kui;ZHANG Ya-yuan;WANG Ying;LI Ming-juan;WEI Ping;HUANG Hui-ling(Agro-products Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007,Guangxi,China;Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology,Nanning 530007,Guangxi,China)

机构地区：[1]广西农业科学院农产品加工研究所,广西南宁530007 [2]广西果蔬贮藏与加工新技术重点实验室,广西南宁530007

出　　处：《食品研究与开发》2022年第20期125-131,共7页Food Research and Development

基　　金：广西重点研发计划(桂科AB19245001);科技先锋队“强农富民”“六个一”专项行动(桂农科盟202115)。

摘　　要：探讨不同保鲜贮藏方式对板栗仁中糖类的影响。以贮藏0 d的板栗仁为对照,研究箱式气调保鲜(box-type controlled atmosphere,BCA;O_(2)5%、CO_(2)4%、0℃)、主动气调包装(active modified atmosphere packaging,AMAP;O_(2)17%、CO_(2)4%、0℃)、被动气调包装(passive modified atmosphere packaging,PMAP;聚乙烯塑料薄膜袋包装、0℃)对板栗仁中可溶性糖、还原糖、淀粉及糖分组成的影响。结果表明,贮藏30 d后,BCA处理的板栗仁霉变率高达63.2%。AMAP和PMAP保鲜贮藏期约50 d,但PMAP更易操作。贮藏20 d后,AMAP处理的板栗仁中可溶性糖含量最高(29.44%),但随后呈下降趋势。经3种不同保鲜贮藏后,板栗仁可溶性糖含量均显著增加(p<0.05),淀粉及直链淀粉含量均显著降低(p<0.05)。利用离子色谱法,初步检测出板栗仁中占比1%以上的糖分组成为蔗糖(93.37%)、水苏糖(2.43%)、棉子糖(2.20%)、葡萄糖(1.21%)。经3种不同保鲜贮藏后,蔗糖含量均增加,占比升至96.11%~98.25%,但PMAP贮藏后棉子糖、水苏糖下降幅度最大。PMAP较适用于板栗仁贮藏保鲜。The effects of different storage conditions on the sugars of chestnut kernel were studied.Fresh chestnut kernels were stored under three different storage conditions:box-type controlled atmosphere(BCA;5%O_(2),4%CO_(2),0℃),active modified atmosphere packaging(AMAP;17%O_(2),4%CO_(2),0℃),and passive modified atmosphere packaging(PMAP;polyethylene plastic bags for packaging,0℃).The concentrations of soluble sugar,reducing sugar,and starch,and sugar composition of chestnut kernels were determined.Occurrence of mildew in chestnut kernels under BCA was 63.2%for 30 d.The storage life of chestnut kernels by AMAP and PMAP was approximately 50 d;PMAP was easier to operate.The soluble sugar content increased to 29.44%after AMAP storage for 20 d,then tended to decrease.The soluble sugar in chestnut kernels increased significantly(p<0.05),while starch and amylose starch decreased significantly(p<0.05)during storage.The composition of sugars of chestnut kernels determined by ion chromatography included sucrose,stachyose,raffinose,glucose(93.37%,2.43%,2.20%,1.21%,respectively).The content of sucrose accounted for 96.11%-98.25%after the three storage conditions.Stachyose and raffinose contents after AMAP storage declined the most.The findings indicate that PMAP is most suitable for the preservation of chestnut kernels.

关 键 词：板栗仁 箱式气调 主动气调包装 被动气调包装 糖类 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]