储藏温度对生姜保鲜效果的影响  

Effect of Storage Temperature on Preservation of Ginger

作　　者：孟儒缘 吴毅 刘微[1,3] 饶小勇[1,3] 罗晓健[1,3] 张爱玲[3] 何雁[1] MENG Ruyuan;WU Yi;LIU Wei;RAO Xiaoyong;LUO Xiaojian;ZHANG Ailing;HE Yan(Jiangxi University of Chinese Medicine,Nanchang 330004,China;Jiangxi Province Engineering Research Center of Drug and Medical Device Quality,Nanchang 330046,China;The National Pharmaceutical Engineering Center for Solid Preparation in Chinese Herbal Medicine,Nanchang 330006,China.)

机构地区：[1]江西中医药大学,南昌330004 [2]江西省食品药品检验所/江西省药品与医疗器械质量工程技术研究中心,南昌330046 [3]中药固体制剂制造技术国家工程研究中心,南昌330006

出　　处：《江西中医药大学学报》2024年第4期58-64,共7页Journal of Jiangxi University of Chinese Medicine

基　　金：国家自然科学基金项目(81990715);江西省重点研发计划重点项目(2021BBG71007)。

摘　　要：目的:考察储贮藏藏温度对生姜保鲜的影响,以确定最佳贮储藏藏温度。方法:利用低场核磁共振、质构仪、气相色谱-质谱联用技术对不同储藏温度下生姜保鲜效果进行评价。结果:生姜依据生长周期可分为姜母、子姜、孙姜等部位,不同部位品质具有差异性,姜母、子姜、孙姜各部位水分状态不同,其中孙姜A_(23)最高,姜母A_(22)最高;孙姜硬度最大,姜母硬度最低。随贮藏时间的推移,不同部位生姜的自由水转化为束缚水;生姜硬度呈先增后降的趋势;生姜中烯烃类挥发性成分增加,醇类、醛类成分减少。与储存0 d相比,15℃贮藏温度生姜水分状态基本保持不变,品质变化最小,25℃或4℃储存都会导致自由水和束缚水的快速迁移,结合水基本不受温度影响;储藏温度在255℃℃时时,,生姜易腐败变质硬度下降,,4℃条件下,生姜遭受冷害质地变软;储存温度的变化对生姜挥发油中主要成分(烯烃类)无显著性影响。结论:储藏温度对生姜品质具有显著影响,在相对湿度95%、15℃条件下,生姜短期贮藏保鲜效果最好,但要实现生姜的长期储藏,需要研究新的保鲜技术和方法。Objective:The effect of storage temperature on ginger preservation was investigated to determine the optimal storage temperature.Methods:Low field nuclear magnetic resonance,texture instrument and gas chromatography-mass spectrometry were used to evaluate the preservation effect of ginger at different storage temperatures.Results:According to the growth cycle,ginger can be divided into mother ginger,sun ginger,grandson ginger and other parts,and the quality of different parts was different.The water state of mother ginger,son ginger and grandson ginger was different,among which grandson ginger A_(23) was the highest,and mother ginger A_(22) was the highest.The hardness of grandson ginger was the highest and that of mother ginger was the lowest.With the passage of storage time,the free moisture of different parts of ginger was transformed into Semi-free moisture.The hardness of ginger increased first and then decreased.The volatile components of alkenes in ginger were increased,while the alcohols and aldehydes were decreased.Compared with 0 day storage,the water status of ginger at 15℃storage temperature remained basically unchanged,and the quality change was the smallest.Storage at 25℃or 4℃would lead to rapid migration of free water and Semi-free water,and bound water was not affected by temperature.When the storage temperature was 25℃,the ginger was easy to spoilage and the hardness decreased.At 4℃,the ginger suffered from cold damage and the texture became soft.The change of storage temperature had no significant effect on the main components(alkenes)in ginger volatile oil.Conclusion:Storage temperature has a significant effect on the quality of ginger.Under the condition of relative humidity of 95%and storage temperature of 15℃,ginger has the best short-term storage and preservation effect.However,in order to achieve long-term storage of ginger,new preservation techniques and methods need to be studied.

关 键 词：生姜 储藏温度 低场核磁 水分迁移 硬度 质构 保鲜 

分 类 号：R284.1[医药卫生—中药学]