当前位置: 首页 > 文章 > 莲藕天然保鲜剂的研究 湖北农业科学 2010,49 (2) 418-420
Position: Home > Articles > Study on Natural Preservation Agents of Lotus during Storage Hubei Agricultural Sciences 2010,49 (2) 418-420

莲藕天然保鲜剂的研究

作  者:
许金蓉;叶开飞;童自有
单  位:
广西工学院生物与化学工程系
关键词:
莲藕;天然保鲜剂;贮藏;保鲜
摘  要:
采用某种天然保鲜剂在不同的pH值下对莲藕进行贮藏保鲜研究,确定保鲜剂最适的pH值,并通过测定莲藕的褐变度、呼吸强度、还原糖含量、蛋白质含量、过氧化氢酶活力、多酚氧化酶活力6个指标来反映莲藕的贮藏效果。结果表明,随着贮藏时间延长,莲藕褐变度逐渐上升;呼吸强度缓慢上升;还原糖含量缓慢上升;蛋白质含量在贮藏前期变化不大,后来呈缓慢下降的趋势;过氧化氢酶活力逐渐下降;多酚氧化酶活力先下降后上升;当天然保鲜剂处理液pH值为4.4时,贮藏期延长,贮藏效果好。
译  名:
Study on Natural Preservation Agents of Lotus during Storage
作  者:
XU Jin-rong,YE Kai-fei,TONG Zi-you (Department of Biological and Chemical Engineering,Guangxi University of Technology,Liuzhou 545006,Guangxi,China)
关键词:
lotus;natural preservation agents;storage;preservation
摘  要:
This paper studied the effects of natural preservation agents of lotus root during storage under different pH.The lotus root brown degrees,respiration intensity,reducing sugar,protein,catalase and polyphenoloxidase were measured.During storage,the brown degrees of lotus root rose gradually and the respiration intensity raised first and then dropped.The content of reducing sugar rose slowly.The change of protein content was not obvious in the early period of storing,afterwards,it decreased slowly.The vigor of catalase dropped gradually while the vigor of polyphenoloxidase first rose and then decreased.During the storage processing,the lotus root was soaked inside the natural antistaling agent with six kinds of different pH and it was discovered that the change of lotus roots' brown degrees,the breath intensity,the reducing sugar,the protein,the catalase,and the polyphenoloxidase were different.This experiment indicated that when the pH of natural preservation agents was 4.4,the preservation effect was best during storage.

相似文章

计量
文章访问数: 10
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊