热水复合茶多酚处理对鲜切莴笋的褐变抑制效果  

The browning inhibition effect of hot water combined with tea polyphenols on fresh-cut lettuce

作　　者：罗玉琴 马丽茹 张巧玲 左如海 乐治平[1] LUO Yuqin;MA Liru;ZHANG Qiaoling;ZUO Ruhai;LE Zhiping(School of Chemistry and Chemical Engineering,Nanchang University,Nanchang 330031,China)

机构地区：[1]南昌大学化学化工学院,江西南昌330031

出　　处：《南昌大学学报(工科版)》2025年第1期70-78,共9页Journal of Nanchang University(Engineering & Technology)

基　　金：山东省科技型中小企业创新能力提升工程(2023TSGC0363);山东聊城市至诚蔬果有限公司合作横向课题(HX202303140002)。

摘　　要：为研究热水复合茶多酚(TP)对鲜切莴笋的褐变抑制效果,以未经处理的鲜切莴笋为对照,通过单因素实验,考察处理温度、处理时间、TP质量浓度对鲜切莴笋褐变度的影响,通过正交优化实验确定热水复合TP溶液处理鲜切莴笋的最佳工艺条件。结果显示:在处理温度45℃、处理时间8 min、1.5 g/L TP的最佳工艺条件下,实验组鲜切莴笋在贮藏期8 d内能够保持较好的感官品质,拥有较高的褐变抑制率、较低的失重率、较高的叶绿素质量分数、更强的抗氧化活性、更高的总酚质量分数;实验组鲜切莴笋对维生素C的消耗量更低,对可滴定酸的调控能力也更强。实验结果表明,采用优化后的工艺条件处理鲜切莴笋,可有效地延缓其褐变进程,使鲜切莴笋更好地储存营养物质,提高鲜切莴笋的贮藏品质。In order to study the browning inhibition effect of hot water combined with tea polyphenols on fresh-cut lettuce,the effects of treatment temperature,treatment time and TP mass concentration on the browning degree of fresh-cut lettuce were investigated by single factor experiment,and the optimum technological conditions for treating fresh-cut lettuce with hot water combined with TP solution were determined by orthogonal optimization experiment.The results showed that the fresh-cut lettuce in the experimental group could maintain good sensory quality within 8 d under the optimum processing conditions of 45℃,8 min and 1.5 g/L TP,with higher browning inhibition rate,lower weight loss rate,higher chlorophyll content,stronger antioxidant activity and higher total phenol content.The consumption of vitamin C in fresh-cut lettuce in the experimental group was lower,and the regulation ability of titratable acid was stronger.The experimental results showed that the browning process of fresh-cut lettuce could be effectively delayed by using the optimized process conditions,so that fresh-cut lettuce could better store nutrients and improve the storage quality of fresh-cut lettuce.

关 键 词：果蔬贮藏 抑制褐变 鲜切莴笋 茶多酚 正交法 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]