首页 | 官方网站   微博 | 高级检索  
     

异抗坏血酸钠处理对鲜切兰州百合贮藏品质的影响
引用本文:熊思国,唐晓岚,宋龙龙,潘 旋,葛珺桥,姜爱丽. 异抗坏血酸钠处理对鲜切兰州百合贮藏品质的影响[J]. 食品与机械, 2024, 41(2): 131-138
作者姓名:熊思国  唐晓岚  宋龙龙  潘 旋  葛珺桥  姜爱丽
作者单位:大连民族大学生命科学学院,辽宁 大连 116600;生物技术与资源利用教育部重点实验室,辽宁 大连 116600
基金项目:甘肃省科技计划重大项目(编号:21ZD4NA016-02);中央高校基本科研业务费资助(编号:0919-140005)
摘    要:目的:延长鲜切兰州百合贮藏期。方法:以兰州百合为原材料,经鲜切加工处理后,采用0(CK),1,5,10 g/L的异抗坏血酸钠(SI)溶液进行浸泡处理,分析贮藏过程中鲜切兰州百合的品质变化。结果:10 g/L的SI浸泡处理可以更好地维持鲜切兰州百合鳞片的亮度,贮藏21 d时,褐变度、可溶性糖和丙二醛含量分别比CK组低23%,8%,45%。在贮藏结束时,SI处理组的多酚氧化酶、过氧化物酶和脂氧合酶活性分别为97.22,0.09,11.89 U/g,显著低于CK组(P<0.05)。电子鼻分析表明,SI处理对贮藏期间鲜切兰州百合的风味有调节作用。结论:SI浸泡处理是一种操作简便,经济安全的采后处理技术,可以延缓鲜切兰州百合氧化褐变,从而维持其贮藏品质。

关 键 词:鲜切兰州百合  异抗坏血酸钠  贮藏品质  酶促褐变  膜脂过氧化
收稿时间:2023-07-13

Effects of sodium isoascorbate treatment on storage quality of fresh-cut Lanzhou lily
XIONG Siguo,TANG Xiaolan,SONG Longlong,PAN Xuan,GE Junqiao,JIANG Aili. Effects of sodium isoascorbate treatment on storage quality of fresh-cut Lanzhou lily[J]. Food and Machinery, 2024, 41(2): 131-138
Authors:XIONG Siguo  TANG Xiaolan  SONG Longlong  PAN Xuan  GE Junqiao  JIANG Aili
Affiliation:College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China;Key Laboratory of Biotechnology and Resource Utilization, Ministry of Education, Dalian, Liaoning 116600, China
Abstract:Objective: This study aimed to extend the storage period of fresh-cut Lanzhou lily. Methods: Fresh-cut Lanzhou lily was used as raw materials. Following fresh-cut processing, the raw materials were soaked with 0 (CK), 1, 5, and 10 g/L of SI solution to analyze the quality changes of fresh-cut Lanzhou lily during storage. Results: The soaking treatment with 10 g/L of SI could better maintain the brightness of freshly cut Lanzhou lily. At 21 days of storage, the concentrations of malondialdehyde, soluble sugar, and browning were, respectively, 45%, 8%, and 23% lower than those of the CK group. The SI-treated group had significantly decreased polyphenol oxidase, peroxidase, and lipoxygenase (97.22, 0.09, and 11.89 U/g, respectively) activity at the end of storage compared to the CK group (P<0.05). In addition, electronic nose analysis showed that SI treatment modulated the flavor of fresh-cut Lanzhou lily during storage. Conclusion: SI soaking treatment is a simple, economical, and safe post-harvest treatment technique that can delay the oxidative browning of fresh-cut Lanzhou lily and thus maintain its quality during storage.
Keywords:fresh-cut Lanzhou lily   sodium isoascorbate   storage quality   enzymatic browning   membrane lipid peroxidation
点击此处可从《食品与机械》浏览原始摘要信息
点击此处可从《食品与机械》下载免费的PDF全文
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司    京ICP备09084417号-23

京公网安备 11010802026262号