复配保鲜剂处理对鲜切莲藕贮藏期褐变的影响  

Effect of Compound Preservative Treatments on Browning of Fresh Cut Lotus Root During Storage Period

作　　者：何怡 陈双 陈思静 熊双丽 冯小平 HE Yi;CHEN Shuang;CHEN Sijing;XIONG Shuangli;FENG Xiaoping(College of Food Science and Technology,Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]四川旅游学院食品学院,四川成都610100

出　　处：《现代食品》2024年第11期188-190,共3页Modern Food

基　　金：四川旅游学院校级科研项目(2023SCTUZK87);四川旅游学院大学生创新创业训练计划资助项目(S202111552125)。

摘　　要：将鲜切莲藕浸泡于由一定浓度柠檬酸、氯化钠、氯化钙和抗坏血酸组成的复配保鲜剂中15 min,真空包装后于4℃存放12 d。结果表明,贮藏12 d后,复合保鲜剂能有效降低鲜切莲藕褐变度与可溶性醌累积量,能通过减少总酚含量,抑制多酚氧化酶和过氧化物酶活性,减缓酶促褐变反应速率,起到抗褐变效果。Freshly cut lotus root was immersed in a compound preservative consisting of a certain concentration of citric acid,sodium chloride,calcium chloride and ascorbic acid for 15 min,and then stored at 4℃for 12 days after vacuum packaging.The results showed that the compound preservative could effectively reduce the browning degree and soluble quinone accumulation of freshly cut lotus root after 12 days of storage,and could play an anti-browning effect by reducing the total phenol content,inhibiting the activities of polyphenol oxidase and peroxidase,and slowing down the rate of enzymatic browning reaction.

关 键 词：鲜切莲藕 贮藏期 褐变 保鲜剂 

分 类 号：TS254.58[轻工技术与工程—水产品加工及贮藏工程]