摘要
为探讨不同中草药提取液对菠菜保鲜效果的影响,配制了料液比为1∶10(g∶mL)的甘草、高良姜及其复合提取液,对菠菜进行浸泡处理5min,以蒸馏水浸泡为对照,置于(3±1)℃条件下贮藏,通过感官品质评定和测定腐烂率、失重率、呼吸强度、可滴定酸含量、Vc含量及叶绿素含量,研究了3种中草药提取液处理对菠菜贮藏保鲜过程中品质的影响。结果表明:与对照相比,3种提取液处理均可在不同程度上提高菠菜贮藏期间的感官品质,降低菠菜的腐烂率,抑制菠菜呼吸强度和失重率,减缓可滴定酸、Vc及叶绿素含量的降解。其中料液比为1∶10(g∶mL)的复合提取液对菠菜的保鲜效果最佳,显著优于对照(P<0.05)。
The aim of this study was to investigate the effect of chinese medicinal herb extract on the spinach fresh-keeping For this,the material liquid ratio of 1:10 extracting solutions were prepared and its effect on the spinach quality was investigated.The formulations were based on licorice,hance ginger and its complex extract.Spinach were subjected to a treatment by dipping in these extracts for 5 min,and with the distilled water as a control.All products were stored at(3±1)℃ and the quality parameters such as sensory evaluation,decay rate,weight lose,respiration rate,total acid content,Vc content and chlorophyll content were evaluated.The effects of different treatments on the keeping fresh quality of spinach were investigated.The results showed that all chinese medicinal herb extracts could improve the sensory quality,decrease the decay rate,inhibit the respiratory intensity and weight loss,delaying of the decline of titratable acidity,vitamin C and chlorophyll contents.It has been proven that the material liquid ratio of 1:10 complex extract significantly(P<0.05) improve the fresh-keeping effects of spinach compared with that of the control.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2012年第5期537-542,共6页
Journal of Food Science and Biotechnology
基金
山东省科技发展计划项目(2008GG30008025)
关键词
甘草
高良姜
提取液
菠菜
保鲜
Licorice,hance ginger,extract,spinach,fresh-keeping
