银杏叶提取物/阿拉伯胶复合涂膜对草莓保鲜效果的影响  

Effect of Ginkgo biloba leaves extract/gum arabic composite coating on strawberry preservation

作　　者：姜加良[1] 王雪丽[1] 韩颖[1] JIANG Jialiang;WANG Xueli;HAN Ying(Jilin Institute of Technology and Business,Jilin 130507)

机构地区：[1]吉林工商学院,吉林130507

出　　处：《中国食品添加剂》2023年第2期211-218,共8页China Food Additives

摘　　要：本研究采用不同浓度(0.25、0.50、0.75 mg/mL)的银杏叶提取物(Ginkgo biloba leaves extracts,GBLE)与100 mg/mL阿拉伯胶(gum arabic,GA)复合配制保鲜液,通过测定贮藏期间草莓感官品质、失重率、可滴定酸含量、可溶性固形物含量、Vc含量、硬度、腐烂率以及丙二醛含量的变化,探究GA-GBLE复合涂膜对草莓果实的保鲜效果。研究表明:单一GA涂膜和GA-GBLE复合涂膜较CK组相比对草莓保鲜效果均有显著性差异,均能显著的延缓草莓果实的感官品质、可滴定酸含量、可溶性固形物含量、Vc含量和硬度的下降,有效缓解失重率、腐烂率、丙二醛含量的上升。其中GA-GBLE复合涂膜液保鲜效果优于单一GA涂膜,且GA-0.50 mg/mL GBLE复合涂膜液保鲜效果最佳,可有效延缓草莓的贮藏期。因此,阿拉伯胶/银杏叶提取物复合涂膜作为保鲜剂,在果蔬贮藏保鲜方面具有一定的参考价值。To explore the effect of GBLE/GA composite coating film on preservation of strawberry fruit,Ginkgo biloba leaves extracts(GBLE)with different concentrations(0.25,0.50,0.75mg/mL)and 100mg/mL Gum arabic(GA)were used to prepare fresh-keeping products. Sensory quality,weight loss rate,titratable acid content,soluble solid content,Vc content,hardness,decay rate and malondialdehyde content of strawberries during storage were measured. The results showed that the single GA coating film and the GA-GBLE composite coating film had significant different effects in the strawberry fresh-keeping,compared with the CK group,and both could significantly delay the sensory quality,titratable acid content,soluble solid content,soluble solid content etc.The decrease of Vc content and hardness could effectively alleviate the increase of weight loss rate,decay rate and malondialdehyde content. Among them,the GA-GBLE composite coating solution had better fresh-keeping effect than a single GA coating,and the GA-0.50mg/mL GBLE composite coating solution had the best fresh-keeping effect,which could effectively prolong the storage period of strawberries. Therefore,the GBLE/GA composite coating has certain value in the preservation of fruits and vegetables.

关 键 词：银杏叶提取物 阿拉伯胶 复合涂膜 草莓保鲜 

分 类 号：TS205[轻工技术与工程—食品科学]