探讨温度条件对刺梨品质的影响  

Discussion of the Impact of Temperature on the Quality of Rosa roxbunghii.

作　　者：卿云光 任永超 QING Yunguang;REN Yongchao(Guizhou Qiannan Inspection and Testing Institute,Qiannan 558000;College of Plant Protection,China Agricultural University,Beijing 100091)

机构地区：[1]黔南州检验检测院,都匀558000 [2]中国农业大学植物保护学院,北京100091

出　　处：《食品工业》2024年第11期98-102,共5页The Food Industry

基　　金：黔南州科技计划项目(黔南科合(2021)16号)。

摘　　要：刺梨因其丰富的营养价值和药用价值,在食品、药品和化妆品产品开发领域展现出巨大潜力。然而,在刺梨产品生产加工过程中,缺乏有效的贮藏方法,导致其营养成分和生物活性成分极易分解,降低商品价值,对刺梨产业发展带来严重影响。通过对比分析不同的贮藏温度对刺梨营养成分和生物活性的影响,以期为刺梨及加工品的资源利用和产品发展提供理论支撑。Rosa roxbunghii.has demonstrated significant potential in the areas of food,medicine,and cosmetics development due to its abundant nutritional and therapeutic properties.During the production and processing of Rosa roxbunghii.products,the absence of efficient storage methods results in the decomposition of its nutritional and bioactive components.This diminishes the value of the products and has a significant impact on the development of the Rosa roxbunghii.industry.The investigation examines the impact of various storage temperatures on the nutritional composition and biological activity of Rosa roxbunghii.The goal is to offer theoretical support for the efficient use of resources and the development of Rosa roxbunghii.and its processed products.

关 键 词：刺梨 营养成分 活性成分 温度 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]