不同温度和气体微环境对贵州乌天麻片贮藏品质的影响  

Effects of different temperature and gaseous micro-environment on storage quality of Gastrodia elata slices from Guizhou

作　　者：李莹[1,2] 彭桂英 朱龙友 李永康 王瑞 LI Ying;PENG Gui-Ying;ZHU Long-You;LI Yong-Kang;WANG Rui(Department of Food Science and Engineering,Guiyang University,Guiyang 550005,China;School of Pharmacy,Guizhou University of Traditional Chinese Medicine,Guiyang 550025,China)

机构地区：[1]贵阳学院食品科学与工程学院,贵阳550005 [2]贵州中医药大学药学院,贵阳550025

出　　处：《食品安全质量检测学报》2023年第23期282-291,共10页Journal of Food Safety and Quality

基　　金：贵州省农产品产地初加工关键技术研发与应用科技创新基地建设项目(黔科中引地[2020]4018号);贵阳市财政支持贵阳学院学科建设与研究生教育项目(2021-xk15)。

摘　　要：目的探究不同温度、气体微环境对贵州乌天麻片贮藏品质的影响。方法以贵州乌天麻片干品为原材料,考察不同贮藏温度(10、25和40℃)和气体微环境(空气、脱氧剂、N_(2)和CO_(2))下乌天麻片干品品质的动态变化。结果在120 d的贮藏期内,随着贮藏时间的增加,乌天麻片的褐变指数、剪切力、总黄酮和对羟基苯甲醛含量整体上呈上升趋势,多糖、蛋白质、总酚、天麻素含量整体上呈下降趋势,对羟基苯甲醇、腺苷和巴利森苷A含量变化趋势不明显。与25℃和40℃相比,10℃贮藏条件下乌天麻片感官和有效成分含量指标更接近于0 d;与空气组和脱氧组相比,CO_(2)充气条件下干品品质最优,其次为N_(2)。结论结合经济成本,10℃低温结合CO_(2)或N_(2)充气可作为乌天麻片推荐贮藏技术。本研究可为乌天麻片的合理贮藏、质量评价提供理论依据和技术参考。Objective To explore the effects of different temperature and gaseous micro-environment on storage quality of Gastrodia elata slices from Guizhou.Methods The quality of Gastrodia elata slices from Guizhou dried products were investigated under different storage temperatures(10,25,40℃)in different gaseous micro-environment(air,deoxidizer,N_(2),CO_(2)).Results The browning index,shear stress,total flavonoids and p-hydroxybenzaldehyde content of all samples showed an overall upward trend during 120 d storage with the increase of storage time,while polysaccharides,protein,total polyphenols and gastrodin content showed an overall downward trend,the trend of changes in the content of p-hydroxybenzyl alcohol,adenosine and parishin A was not significant..Compared with 25℃and 40℃,the sensory and effective ingredient content indicators of Gastrodia elata slices under 10℃storage conditions were closer to 0 d.Compared with the air and deoxidizer group,the quality of dry product maintained the best under CO_(2)storage environment,followed by N_(2).Conclusion Considering economic costs,10℃low temperature combined with CO_(2)or N_(2)inflation can be recommended as a storage technology for Gastrodia elata slices.This study provides theoretical basis and technical reference for the rational storage and quality evaluation of Gastrodia elata slices.

关 键 词：乌天麻片 气体微环境 贮藏 品质 

分 类 号：TS205[轻工技术与工程—食品科学]