复配保鲜剂处理对鲜切生菜的护色效果  

Effect of Compound Preservative Treatment on Color Protection of Fresh Cut Lettuce

作　　者：郑丽静[1] 郑鄢燕 李东立[3] 满杰[1] 钱井 武飞 秦晨光 赵超 赵立群[1] ZHENG Lijing;ZHENG Yanyan;LI Dongli;MAN Jie;QIAN Jing;WU Fei;QIN Chen'guang;ZHAO Chao;ZHAO Liqun(Beijing Agricultural Technology Extension Station,Beijing 100029,China;Institute of Agri-food Processing and Nutrition,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097,China;Beijing Institute of Graphic Communication,Beijing 102600,China;Beijing Spring Sowing Technology Co.,Ltd.,Beijing 100006,China;Beijing Tian'an Agricultural Development Co.,Ltd.,Beijing 102200,China;Beijing Xifeng Spring RainAgricultural Technology Development Co.,Ltd.,Beijing 101500,China)

机构地区：[1]北京市农业技术推广站,北京100029 [2]北京市农林科学院农产品加工与食品营养研究所,北京100097 [3]北京印刷学院,北京102600 [4]北京春播科技有限公司,北京100006 [5]北京天安农业发展有限公司,北京102200 [6]北京喜逢春雨农业科技发展有限公司,北京101500

出　　处：《农产品加工》2024年第17期1-5,共5页Farm Products Processing

基　　金：北京市种植业保障支撑项目(202202)。

摘　　要：为明确柠檬酸与抗坏血酸钙复配处理对鲜切生菜的护色效果,将质量分数分别为0.1%,0.2%的柠檬酸与质量分数分别为0.5%,1.5%,2.5%的抗坏血素酸钙复配成6种保鲜剂,然后分别浸泡处理鲜切生菜2 min,定期测定生菜的感官品质、失重率、褐变指数、维C含量。结果表明,在4℃条件下,柠檬酸与抗坏血酸钙复配处理对鲜切生菜的护色效果显著,且能维持鲜切生菜良好的感官品质和较高的维C含量。其中,以0.1%柠檬酸+0.5%抗坏血酸钙、0.1%柠檬酸+2.5%抗坏血酸钙复配处理表现最好,保鲜期14 d。建议生产上采用0.1%柠檬酸+0.5%抗坏血酸钙复配对鲜切生菜进行护色,7 d内生菜褐变指数最低为13.7%,14 d时褐变指数为16.7%,且感官品质佳,无腐烂、萎蔫、黄化。该研究结果为鲜切生菜的加工护色提供了有效参考。To clarify the color protection effect of citric acid and calcium ascorbate compound treatment on fresh-cut lettuce,citric acid with mass concentrations of 0.1%and 0.2%were combined with calcium ascorbate with mass concentrations of 0.5%,1.5%and 2.5%to form six preservative agents,and then soaked fresh cut lettuce for 2 min,respectively.The sensory quality,weight loss rate,browning index and Vitamin C content of lettuce were determined regularly.The results showed that the compound treatment of citric acid and calcium ascorbate had significant color protection effect on fresh cut lettuce at 4℃,and could maintain good sensory quality and high VC content of fresh cut lettuce.Among them,0.1%citric acid+0.5%calcium ascorbate,0.1%citric acid+2.5%calcium ascorbate compound treatment showed the best performance,and the freshness period was 14 d.It was suggested to use 0.1%citric acid+0.5%calcium ascorbate compound to protect the color of fresh cut lettuce.The lowest browning index of the lettuce was 13.7%within 7 d and 16.7%at 14 d,with good sensory quality and no rot,wilting and yellowing.The results provided an effective reference for color protection of fresh cut lettuce.

关 键 词：柠檬酸 抗坏血酸钙 复配 鲜切 生菜 护色 

分 类 号：TS202.3[轻工技术与工程—食品科学]