茶皂素复合保鲜剂对油甘常温保鲜效果研究  

Fresh-Keeping Effect of Tea Saponin Compound Preservative on Phyllanthus Emblica at Room Temperature

作　　者：陈雨欣 张瑞敏 江晓童 刘峥 苏星尹 胡位荣[1] CHEN Yuxin;ZHANG Ruimin;JIANG Xiaotong;LIU Zheng;SU Xingyin;HU Weirong(College of Life Sciences,Guangzhou University,Guangzhou 510006,China;College of Chemistry and Chemical Engineering,Guangzhou University,Guangzhou 510006,China)

机构地区：[1]广州大学生命科学学院,广东广州510006 [2]广州大学化学化工学院,广东广州510006

出　　处：《食品科技》2022年第9期211-217,共7页Food Science and Technology

基　　金：2020年度广东省大学生创新训练项目(202011078038);2020年广东省农村科技特派员项目。

摘　　要：为探讨茶皂素复合保鲜剂对油甘果实的保鲜效果,以‘仙油甘’油甘为试材,采用质量分数为0.5%、1.0%、1.5%的茶皂素与2.0%的壳聚糖复配制成保鲜剂进行涂膜处理,在25℃、相对湿度80%条件下贮藏,定期测定感官品质、好果率、失重率、色度值、可溶性固形物(TSS)、可滴定酸(TA)及抗坏血酸(Vc)等理化指标的变化。结果表明:2.0%壳聚糖+1.0%茶皂素的复合保鲜剂对油甘果实保鲜效果最佳,能够保持油甘良好的感官品质,减缓腐烂的速度,降低失重率,延缓果皮色泽改变,显著抑制可溶性固形物、可滴定酸和抗坏血酸含量下降(P<0.05),维持较好的常温贮藏品质。因此,2.0%壳聚糖+1.0%茶皂素的复合保鲜剂在采后果蔬保鲜领域具有较好的应用价值。In order to discuss the fresh-keeping effect of tea saponin compound preservative on Phyllanthus emblica,taking“Xian You Gan”Phyllanthus emblica as the test material,mass fractions of 0.5%,1.0%,1.5%tea saponin and 2.0%chitosan were compounded into preservative for coating treatment.It was stored at 25℃and 80%relative humidity.The changes of physical and chemical indexes such as sensory quality,good fruit rate,weight loss rate,chromatic value,the soluble solids(TSS),titratable acid(TA)and ascorbic acid(Vc)were measured regularly.The results indicated that the compound preservative of 2.0%chitosan+1.0%tea saponin had the best fresh-keeping effect on Phyllanthus emblica fruits.It could maintain the good sensory quality of Phyllanthus emblica,slow down the rate of decay,reduce the rate of weight loss,delay the change of peel color,significantly inhibit the decline of the soluble solids,titratable acid and ascorbic acid(P<0.05),and maintain good storage quality at room temperature.Therefore,the compound preservative of 2.0%chitosan+1.0%tea saponin had good application value in the field of vegetable preservation.

关 键 词：油甘 茶皂素 壳聚糖 复合涂膜 常温贮藏 

分 类 号：TS202.3[轻工技术与工程—食品科学]