茶多酚在鲜切脆山药块加工中的应用效果  

Effects of tea polyphenols on the processing of fresh-cut crisp yam cubes

作　　者：郑丽静[1] 岳焕芳 赵立群[1] 满杰[1] 钱井 韦强[1] 晋彭辉[1] 秦晨光 雷喜红[1] ZHENG Lijing;YUE Huanfang;ZHAO Liqun;MAN Jie;QIAN Jing;WEI Qiang;JIN Penghui;QIN Chenguang;LEI Xihong(Beijing Agricultural Technology Extension Station,Beijing 100029,China;Beijing Tian'an Agricultural Development Company Limited,Beijing 102211,China)

机构地区：[1]北京市农业技术推广站,北京100029 [2]北京天安农业发展有限公司,北京102211

出　　处：《中国瓜菜》2024年第10期156-162,共7页China Cucurbits And Vegetables

基　　金：北京市农业农村局科技新星计划项目(PXM202003620400004800391389FCG);现代农业产业技术体系北京市设施蔬菜创新团队科技项目(BAIC01-2023);北京市农业农村局蔬菜作物生产检测及高产高效创建(2024)。

摘　　要：为明确茶多酚(白色)对鲜切脆山药的护色、抑菌效果,配制5种不同浓度的茶多酚溶液对脆山药块进行浸泡5 min处理,以清水和生产上的常规处理(次氯酸钠)为对照,定期检测失重率、褐变度、菌落总数、大肠埃希氏菌MPN值,并进行感官评价。结果表明,与对照相比,4℃条件下,5种不同浓度茶多酚处理均能延缓脆山药块的氧化褐变,降低褐变度,保持良好的外观品质和商品性,延长产品货架期至7 d以上。其中,以0.2%茶多酚对脆山药块的保鲜效果最好,感官品质佳,保鲜期11 d,抑菌期12 d,褐变度为5.46%,菌落总数为2.17×10^(4) CFU·g^(-1),大肠埃希氏菌MPN值<0.3。在实际生产中,可根据货架期要求,选择不同浓度的茶多酚处理。研究结果为生产企业采用天然保鲜剂替代化学保鲜剂用于鲜切山药的抗氧化、抑菌等加工保鲜提供了有效指导。To clarify the color protection and antibacterial effects of tea polyphenols(white)on fresh-cut crisp yam,five different concentrations of tea polyphenols solutions were perpared and soaked for 5 min on crisp yam,with water and conventional treatments(sodium hypochlorite)as controls.The weight loss rate,browning degree,aerobic plate count and Escherichia coli MPN value of fresh-cut crisp yam cubes were detected regularly,and the sensory quality was scored.The results showed that compared with the control,under 4℃condition,all the five different concentrations of tea polyphenols could delay the oxidative browning of crisp yam,reduce the browning degree,maintain good appearance quality and commerciality,and extend the shelf life to more than 7 days.Among them,0.20%tea polyphenol had the best preservation effect on fresh-cut crisp yam,with good sensory quality,the preservation of 11 d,the bacteriostasis period of 12 d,the browning degree of 5.46%,the total number of colonies of 2.17×10^(4) CFU·g^(-1) and the MPN value of Escherichia coli less than 3.0.In actual production,different concentrations of tea polyphenols can be selected according to the requirements of shelf life.The results provide manufacturers an option to use natural preservatives instead of chemical preservatives in the processing of fresh-cut crisp yam.

关 键 词：脆山药块 茶多酚 鲜切 抗氧化 抑菌 保鲜 

分 类 号：S632.1[农业科学—蔬菜学]