低温等离子体技术在大健康食品保鲜中的应用  

Application of Low Temperature Plasma Technology in the Preservation of Large Health Food

作　　者：马金鑫 MA Jinxin(Shennong Technology Group Co.,Ltd.,Jinzhong 030805,China)

机构地区：[1]神农科技集团有限公司,山西晋中030805

出　　处：《现代食品》2024年第12期80-82,共3页Modern Food

摘　　要：针对大健康绿色食品易失水、耐贮性差的问题,以鲜黄花菜为例,采用低温等离子体技术对其进行处理。实验表明,低温等离子体处理可以诱导抗氧化酶SOD活力,显著抑制黄花菜维生素C含量的下降和贮藏后期黄花菜色度a值上升,有效减缓黄花菜采后代谢活动,使其保持较好品质。低温等离子体在110 kV、110Hz下处理鲜黄花菜150 s,可以有效延长保鲜日期。In view of the problems of water loss and poor storage capacity of large healthy green food,fresh daylily was treated with low temperature plasma technology.The experiment showed that the low temperature plasma treatment could induce the activity of antioxidant enzyme SOD,significantly inhibit the decrease of vitamin C content and the increase of color a*value of daylily in the late storage period,effectively slow down the postharvest metabolic activity and maintain good quality of daylily.The low temperature plasma treatment of fresh daylily 150 s at 110 kV and 110 Hz can effectively extend the fresh-keeping date.

关 键 词：低温等离子体技术 大健康食品 保鲜 

分 类 号：TS205.9[轻工技术与工程—食品科学]