NaCl联合超声波处理对鲜切马铃薯氧化褐变的影响  

Effect of NaCl Combined with Ultrasonic Treatment on Oxidative Browning of Fresh-cut Potato

作　　者：张艳艳 王宁 张春燕 闫陆飞 王艾丽 ZHANG Yanyan;WANG Ning;ZHANG Chunyan;YAN Lufei;WANG Aili(Yulin Research Academy of Agricultural Sciences,Yulin,Shaanxi 719000,China)

机构地区：[1]榆林市农业科学研究院,陕西榆林719000

出　　处：《农产品加工》2025年第1期1-4,9,共5页Farm Products Processing

基　　金：榆林市科技计划项目“鲜切马铃薯加工技术研究”(YF-2021-16);榆林市农科院农产品加工实验室建设项目(YF-2021-15)。

摘　　要：探究NaCl和超声波联合处理(N+US)对鲜切马铃薯氧化褐变的控制效果,为低钠盐条件下超声波技术在鲜切马铃薯加工中的应用提供理论参考。以马铃薯为研究对象,以未处理样品作为对照,分别对鲜切马铃薯进行20 min的NaCl处理(N)、超声处理(US)、N+US处理,检测处理后鲜切马铃薯的褐变度(BI)、失重率、多酚氧化酶(PPO)活性、活性氧ROS和H_(2)O_(2)含量、底物总酚和丙二醛(MDA)含量。结果表明,与对照组相比,经N,US,N+US处理的鲜切马铃薯在贮藏期间内失重率、褐变指数、PPO活性,以及ROS、H_(2)O_(2)、总酚和MDA含量均显著降低(p<0.05)。3组处理样品之间,经N+US处理的鲜切马铃薯褐变程度最低(p<0.05),且随着贮藏时间的延长,N+US处理组一直保持最轻的褐变程度。因此,N+US处理可有效延缓鲜切马铃薯酶促褐变。The experimental system was designed to investigate the effect of combined NaCl and ultrasonic treatment(N-US)on the oxidative browning of fresh-cut potatoes,aiming to provide theoretical reference for the application of ultrasonic technology in the processing of fresh-cut potatoes under the condition of low sodium.In this experiment,fresh-cut potatoes were treated with NaCl(N),ultrasound(US)and N+US respectively for 20 minutes,with untreated samples as controls.The browning degree(BI),weight loss rate and polyphenol oxidase(PPO)activity of fresh-cut potatoes were detected after treatment.Reactive oxygen species ROS,H_(2)O_(2) content,total phenol content and malonaldehyde content of substrate.The results showed that compared with the control group,the weight loss rate,BI value,PPO activity,ROS,H_(2)O_(2),total phenol contents and malonaldehyde content of fresh-cut potatoes treated with N,US and N+US were significantly decreased during storage(p<0.05).The browning degree of fresh-cut potatoes treated by N+US was significantly lower than that of the other two groups(p<0.05),and with the extension of storage time,the N+US treatment group maintained the lightest browning degree.Therefore,N+US treatment could effectively delay enzymatic browning of fresh-cut potato.

关 键 词：超声波 氯化钠溶液 鲜切马铃薯 氧化褐变 贮藏品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]