| UV-C照射与壳聚糖涂膜保鲜处理对鲜切淮山营养品质的影响 |
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| 引用本文： | 刘容,韦云伊,孙卫东,崔媛媛.UV-C照射与壳聚糖涂膜保鲜处理对鲜切淮山营养品质的影响[J].食品研究与开发,2021,42(5):65-70. |
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| 作者姓名： | 刘容 韦云伊 孙卫东 崔媛媛 |
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| 作者单位： | 南宁学院机电与质量技术工程学院;广西大学轻工与食品工程学院 |
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| 基金项目： | 广西高校中青年教师基础能力提升项目(2017KY1438)。 |
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| 摘 要： | 对不同贮藏时间的鲜切淮山,采用3.0 kJ/m2剂量的短波紫外线(short-wave ultraviolet,UV-C)照射与质量浓度1.0%壳聚糖涂膜协同处理,研究两种保鲜方法对鲜切淮山营养品质的影响。研究发现,与对照组相比,在短波紫外线照射与壳聚糖涂膜保鲜处理过程中,鲜切淮山中的可溶性固形物、多糖、VC、淀粉、可溶性蛋白质均保持较高含量。研究表明,短波紫外照射与壳聚糖涂膜保鲜处理,有助于提升鲜切淮山的营养品质。
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| 关 键 词： | 鲜切淮山 短波紫外线(UV-C) 壳聚糖 保鲜 营养品质 |
| 收稿时间： | 2020/4/22 0:00:00 |
Influence on the Nutritional Quality of Fresh-cut Chinese Yam with Preservation Process by UV-C Irradiation and Chitosan Coating |
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| LIU Rong,WEI Yun-yi,SUN Wei-dong,CUI Yuan-yuan.Influence on the Nutritional Quality of Fresh-cut Chinese Yam with Preservation Process by UV-C Irradiation and Chitosan Coating[J].Food Research and Developent,2021,42(5):65-70. |
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| Authors: | LIU Rong WEI Yun-yi SUN Wei-dong CUI Yuan-yuan |
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| Affiliation: | (College of Electromechanical and Quality Technology Engineering,Nanning University,Nanning 530200,Guangxi,China;Light Industry and Food Engineering College,Guangxi University,Nanning 530004,Guangxi,China) |
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| Abstract: | The fresh-cut Chinese yam with different storage time was treated by short-wave ultraviolet(UV-C)irradiation with doses of 3.0 kJ/m2 and chitosan coating with mass concentration of 1.0%.Two synergetic preservation process for the effect on nutritional quality of fresh-cut Chinese yam were researched.Research found that compared with the control group,all the content of soluble solids,polysaccharide,VC,starch,soluble protein for the fresh-cut Chinese yam tended to remain higher during the preservation processing of UV-C irradiation and chitosan coating.The results showed that the preservation processing of UV-C irradiation and chitosan coating helped to improve the nutrition quality of fresh-cut Chinese yam. |
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| Keywords: | fresh-cut Chinese yam short-wave ultraviolet(UV-C) chitosan preservation nutritional quality |
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