摘要
以洋葱(Allium cepa)为主要原料制备天然保鲜剂,通过单因素试验和正交试验考察pH、浸泡时间和洋葱汁液与蒸馏水的配比对马铃薯(Solanum tuberosum)切片褐变度及生理生化指标的影响。结果显示,天然保鲜剂可以有效抑制马铃薯切片在贮藏期间的褐变,延缓其呼吸强度和还原糖含量的上升以及蛋白质含量和过氧化物酶活力的下降,提高贮藏期马铃薯切片的品质。天然保鲜剂按洋葱汁液与蒸馏水体积比1:5配制,pH 4.7、浸泡时间4 h,延缓马铃薯切片褐变的效果最好。
Natural preservative was prepared using onion(Allium cepa) as main material.The effects of pH,soaking time,volume ratio of onion juice and water on browning degree and some physiological and biochemical indexes were investigated by single factor tests and orthogonal experiment.The results showed that nature preservative could restrain the browning of potato slices,delay the increase of respiration intensity and content of reducing sugar as well as the decrease of protein content and activity of catalase,so that the quality of potato slices during storage was preserved.When the nature preservative was made up with Vjuice∶Vwater=1∶5,pH 4.7,soaking time for 4 h,the preservation effect on potato slices was the best.
出处
《湖北农业科学》
北大核心
2013年第7期1646-1649,1653,共5页
Hubei Agricultural Sciences
