基于艾叶-丁香精油复配的番茄保鲜包装效果研究  

Study on the Effect of Tomato Preservation Packaging Based on Compounding of Mugwort-Clove Essential Oils

作　　者：李林林 孙建明[1,2] 刘辉 曹前荣[1] LI Linlin;SUN Jianming;LIU Hui;CAO Qianrong(Department of Packaging Engineering,School of Art&Design,Henan University of Science and Technology,Luoyang Henan 471000,China;Henan Intelligent and Protective Packaging Design Engineering Research Center,Luoyang Henan 471000,China)

机构地区：[1]河南科技大学包装工程系,河南洛阳471000 [2]河南省智能与防护包装设计工程研究中心,河南洛阳471000

出　　处：《包装学报》2023年第6期24-33,共10页Packaging Journal

基　　金：河南省重点研发与推广专项(科技攻关)基金资助项目(222102110161);河南省哲学社会科学规划基金资助项目(2022BYS014);河南科技大学第十一届研究生创新基金资助项目(CCJJ-2022-KJ08)。

摘　　要：探究艾叶-丁香精油复配对番茄的保鲜效果。首先,以艾叶及丁香精油浓度、浸泡时间为变量,采用单因素试验法筛选得到两种精油的最佳浓度及最佳浸泡时间;然后,以失重率和硬度为测试指标进行正交试验,得到最佳复配比例,并通过测定番茄果实的失重率、硬度、可溶性固形物(TSS)含量、抗坏血酸含量、过氧化物酶(POD)活性、丙二醛(MDA)含量来探究两种精油复配对番茄保鲜效果的影响。单因素和正交试验结果表明,当艾叶精油质量浓度为1.00 g/L、丁香精油质量浓度为0.50 g/L、浸泡时间为3min时,保鲜效果最佳。以该比例涂覆番茄,贮藏10d后,番茄果实的失重率和硬度分别为0.991%和21.2 N/cm^(2),较单因素试验中1.00 g/L艾叶精油组和0.50 g/L丁香精油组,失重率分别降低约30.26%、26.88%,硬度提高约26.42%、20.75%。艾叶精油和丁香精油复配对番茄保鲜有一定的提升效果。The preservation effect of mugwort-clove essential oils compound on tomato was investigated.Firstly,the optimal concentration and soaking time of the two essential oils were obtained by using single factor test with the concentration of mugwort and clove essential oils and the soaking time as the variables.Then,an orthogonal test was carried out with the weight loss ratio and hardness as the test indexes to obtain the optimal blending ratio,and the weight loss ratio,hardness,soluble solid(TSS)content,ascorbic acid content,peroxidase(POD)activity,malondialdehyde(MDA)content were tested to study the effects of the two essential oil compounding on tomato preservation.The results of single factor and orthogonal tests showed that the best preservation effect was achieved when the mass concentration of mugwort essential oil was 1.00 g/L,the mass concentration of clove essential oil was 0.50 g/L,and the soaking time was 3 min.Applying the tomato in this ratio,after 10 d of storage,the weight loss ratio and hardness of tomato were 0.991%and 21.2 N/cm^(2)respectively.The weight loss ratio were about 30.26%and 26.88%lower than that of the 1.00 g/L mugwort essential oil group and the 0.50 g/L clove essential oil group in the single factor experiments,and the hardness increased by about 26.42%and 20.75%respectively.The compounding of mugwort essential oil and clove essential oil could improve tomato preservation.

关 键 词：艾叶精油 丁香精油 番茄 浸泡 保鲜 

分 类 号：TB485.9[一般工业技术—包装工程] TS255.3[轻工技术与工程—农产品加工及贮藏工程]