| 砂仁精油成分分析及其对草莓的保鲜效果 |
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| 引用本文： | 韩林,胡廷章,肖国生,汪开拓,黄乾方,詹媛媛. 砂仁精油成分分析及其对草莓的保鲜效果[J]. 食品与发酵工业, 2012, 38(12) |
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| 作者姓名： | 韩林 胡廷章 肖国生 汪开拓 黄乾方 詹媛媛 |
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| 作者单位： | 重庆三峡学院生命科学与工程学院,重庆万州,404100 |
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| 基金项目： | 重庆市高校创新团队建设计划 |
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| 摘 要： | 对砂仁精油的成分进行了分析,并以"红实美"草莓为试验材料,研究了不同浓度砂仁精油浸泡处理对草莓果实低温保鲜(4℃)的效果。结果表明:砂仁精油主要含有杜松醇(11.41%)、十八碳烯酸甲酯(8.99%)、十氢-2-亚甲基-5,5,8a-三甲基-1-萘乙醛(5.06%)和十六烷酸甲酯(4.73%)等。砂仁精油对草莓果实具有显著的保鲜作用,其中以精油浓度80～160μg/mL处理效果最好,可有效降低草莓的腐烂指数,减缓草莓中可溶性固形物、总糖和VC的损失速度,延长草莓的贮藏时间。
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| 关 键 词： | 砂仁精油 GC-MS 草莓 保鲜 |
Chemical Composition of Fructus Amomi Essential Oil and its Preservation Effects on Strawberry |
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| Abstract: | The chemical composition of Fructus Amomi essential oil was analyzed.Meanwhile,fresh strawberry(Fragaria ananassa Duch.cv.Hongshimei) was used as the experimental material and different concentrations of Fructus Amomi essential oil was applied to study on the preservation effects of the strawberry.The results showed that the composition of Fructus Amomi essential oil were relatively complex and the mainly contained cadinol(11.41%),mythyl ester of octadecenoic acid(8.99%),naphthalene acetaldehyde(5.06%) and mythyl ester of hexadecanoic acid(4.73%).The Fructus Amomi essential oil showed remarkable effects on the preservation of strawberry at the concentration between 80~160μg/mL.The decay index decreased,the losing speed of soluble solid,total sugar and vitamin C on strawberry were all effectively reduced and the storage life time was extended. |
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| Keywords: | Fructus Amomi essential oil GC-MS strawberry preservation |
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