不同保鲜剂结合抗菌袋包装处理对黄豆芽贮藏品质的影响  

Effects of different preservatives combined with antibacterial bag packaging on the storage quality of soybean sprouts

作　　者：李自芹 刘峰娟 李红敏[1] 曾凯 刘成江[1] 李宇辉[1] LI Ziqin;LIU Fengjuan;LI Hongmin;ZENG Kai;LIU Chengjiang;LI Yuhui(Xinjiang Academy of Agricultural Reclamation Sciences,Shihezi832000,China;Institute of Agricultural Quality Standardsand Testing Technology,Xinjiang Academy of Agricultural Sciences,Urumqi830091,China)

机构地区：[1]新疆农垦科学院,新疆石河子832000 [2]新疆农业科学院农业质量标准与检测技术研究所,乌鲁木齐830091

出　　处：《包装与食品机械》2024年第1期27-33,共7页Packaging and Food Machinery

基　　金：新疆兵团重点领域科技攻关项目(2022AB001,2020AB012);新疆维吾尔自治区现代农业产业技术体系项目。

摘　　要：为研究不同保鲜剂结合抗菌保鲜袋处理对萌发后的黄豆芽在贮藏期间品质的影响,分别采用乙烯吸收剂和浓度为0.6 mmol/L的褪黑素、1.5%的H2O2,1µL/L的1-MCP对采后黄豆芽雾化熏蒸5 min,以无处理的黄豆芽样品作为对照,于2℃,相对湿度为90%的环境中贮藏,定期测定黄豆芽的营养成分和抗氧化活性。结果表明,在贮藏第7 d,乙烯吸收剂处理组黄豆芽褐变指数仅为CK组的62.1%,硬度、过氧化氢清除率分别比CK组高56.7%和44.4%,其中以褪黑素处理黄豆芽效果最好。研究为黄豆芽贮藏寻求最适的保鲜材料提供理论支持。In order to study the effects of different preservatives combined with antibacterial fresh-keeping bags on the quality of germinated soybean sprouts during storage,ethylene absorbent,0.6 mmol/L Melatonin,1.5%H2O2,1μL/L of 1-MCP were used respectively to atomize and fumigate post-harvest soybean sprouts for 5 minutes,and untreated soybean sprout samples were used as the control group.They were stored under the condition of 2℃and a relative humidity of 90%,and the nutritional composition and antioxidant activity of soybean sprouts were regularly measured.The results show that the browning index of soybean sprouts in ethylene absorbent treatment group is only 62.1%of CK on the 7th day of storage,and the hardness and hydrogen peroxide removal rate are 56.7%and 44.4%higher than CK,respectively.Among them,The soybean sprouts treated by melatonin have the best effect.The research provides a theoretical support for seeking the most suitable preservation materials for soybean sprout storage.

关 键 词：黄豆芽 保鲜剂 贮藏 品质 抗氧化活性 

分 类 号：TS208[轻工技术与工程—食品科学]