中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 肉桂油及其β-环糊精包合物对鲜切西瓜的保鲜效果 食品科学 2019 (9) 276-282
Position: Home > Articles > Effects of Cinnamon Oil and Its Inclusion Complex with β-Cyclodextrin on Preserving the Quality of Fresh-Cut Watermelon FOOD SCIENCE 2019 (9) 276-282

肉桂油及其β-环糊精包合物对鲜切西瓜的保鲜效果

作  者：
李萍;闫静坤;丛方地;张欣;崔晶
单  位：
天津农学院农学与资源环境学院;天津农学院基础科学学院
关键词：
肉桂油;β-环糊精;包合物;鲜切西瓜;保鲜效果
摘  要：
以鲜切西瓜为试材,设置肉桂油(cinnamon oil,CO)、CO-β-环糊精(β-cyclodextrin,β-CD)包合物和空白对照3个处理组,通过测定微生物和品质指标变化,研究CO及其β-CD包合物对鲜切西瓜的保鲜效果。结果表明:贮藏期间,鲜切西瓜质量损失率、菌落总数和可滴定酸质量分数呈现增加趋势,L~*值和a~*值呈现下降趋势,可溶性固形物含量先增加后下降,上述指标冷藏比常温贮藏变化缓慢;其中CO-β-CD包合物(含CO 0.040 8 g/100 g西瓜)结合4℃冷藏处理对鲜切西瓜保鲜效果最好,可以有效抑制西瓜质量损失率和可滴定酸质量分数的增加,降低西瓜褐变程度,保持西瓜较高可溶性固形物含量;冷藏4 d,该处理条件下西瓜菌落总数显著低于对照和其他处理组(P<0.05),感官分数显著高于对照和CO处理组(P<0.05),仍然具有商品价值。CO被β-CD包埋后稳定性提高并可以掩盖肉桂醛气味,有效维持西瓜品质,延长保质期,在鲜切西瓜保鲜上具有较好的应用前景。
译  名：
Effects of Cinnamon Oil and Its Inclusion Complex with β-Cyclodextrin on Preserving the Quality of Fresh-Cut Watermelon
作  者：
LI Ping;YAN Jingkun;CONG Fangdi;ZHANG Xin;CUI Jing;College of Basic Science, Tianjin Agricultural University;College of Agronomy and Resources and Environment, Tianjin Agricultural University;
单  位：
LI Ping%YAN Jingkun%CONG Fangdi%ZHANG Xin%CUI Jing%College of Basic Science, Tianjin Agricultural University%College of Agronomy and Resources and Environment, Tianjin Agricultural University
关键词：
cinnamon oil;;β-cyclodextrin;;inclusion complex;;fresh-cut watermelon;;preservative effect
摘  要：
The effects of cinnamon oil(CO) and its inclusion complex with β-cyclodextrin(β-CD) on preserving the quality of fresh-cut watermelon were evaluated by examining their impacts on the changes of microbiological, physicochemical and sensory quality indicators. Untreated samples were used as controls. Results showed that mass loss rate, total bacterial count and titratable acid content of the fresh-cut watermelon showed an increasing trend during storage, while L~* and a~* values exhibited a downward trend. The content of soluble solids first increased and then decreased. In addition, the above indicators displayed slower changes during cold storage compared with storage at room temperature. Among all treatments,CO-β-CD inclusion complex(containing 0.040 8 g of CO per 100 g of watermelon) combined with 4 ℃ storage had the best preservative effect on fresh-cut watermelon by effectively inhibiting the increase of mass loss rate and titratable acid content, weakening browning degree, and maintaining higher soluble solid content. Moreover, the total number of microorganisms in watermelon subjected to this treatment was significantly lower than that in the control and other treatments(P < 0.05) and the sensory score was significantly higher compared with the control and CO treatment groups(P < 0.05), suggesting that this treatment could maintain the commerciality of fresh-cut watermelon. The stability of CO could be improved and its strong odor could also be masked after being embedded into β-CD. The inclusion complex could effectively maintain the quality and prolong the shelf life, and thus have a good prospect in the preservation of fresh-cut watermelon.

相似文章

导出引用
计量
文章访问数: 7
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46