摘要
本文以富贵菜[Gynura divaricata(L.)DC.]为实验材料,通过正交试验优选出最佳组合护色保鲜剂,并使用其保鲜鲜切富贵菜,在贮藏期间定期检测鲜切富贵菜的色泽(L值)、叶绿素含量、丙二醛含量、维生素C含量及多酚氧化酶和过氧化物酶的活性。结果表明:对鲜切富贵菜外观色泽影响的主次因素依次为:A(抗坏血酸)>B(柠檬酸)>C(氯化钙)>D(植酸),复合护色保鲜剂最佳组合:0.1%抗坏血酸+0.1%柠檬酸+2.0%CaCl2+0.4%植酸。对鲜切富贵菜的生理品质指标的影响发现,该护色保鲜剂可以较好地抑制鲜切富贵菜的褐变和PPO活性,保持较高的叶绿素含量、Vc含量、POD活性和较低的丙二醛含量。
The most effective combination of fresh and color preservations were filtrated using Gynura divaricata（L.） DC. as the experiment material. Some indexes such as Color （L value）, chlorophyll, MDA content, vitamin content, PPO, POD activity were determined when the preservations were applied to preserve fresh-cut Gynura divaricata （L.） DC.. The results showed that： The most effective combination of fresh and color preservations, based on orthogonal experiments, for freshcut wild Gynura divaricata （L.） DC. were 0.1%AA＋0.1%CA＋2.0%CaCl2＋0.4%PA. The effect of four factors on inhibiting browning was AA〉CA〉CaCl2〉PA. The inhibiting effects of the best fresh and color preservation on physiological indices of Gynura divaricata （L.） DC. were investigated. Experiment results showed that： the best preservation agent could inhibit browning and PPO activity, and maintain the higher chlorophyll content, vitamin C content, POD activity and the lower MDA content.
出处
《四川食品与发酵》
2008年第4期24-29,共6页
Sichuan Food and Fermentation
关键词
鲜切富贵菜
护色保鲜剂
生理指标
Fresh-cut Gynura divaricata（L.） DC.
Fresh and color preservation
Physiological indices
