摘要
以仙桃市芦林湖藕为研究对象,研究高透氧率包装袋、高阻隔包装袋及铝箔袋对水煮藕片室温贮藏期抗非酶褐变效果的影响。试验结果表明,经6个月的室温贮藏后,高阻隔包装袋和铝箔袋内的莲藕色泽基本维持白色,藕片游离氨基酸、VC、总酚含量基本稳定,而高透氧率包装袋内的藕片严重褐变,贮藏180 d之后已成明显的棕红色,VC及总酚含量均显著(p<0.05)降低。室温下,3种包装袋对水煮藕片的贮藏效果为高阻隔包装袋>铝箔包装袋>高透氧率包装袋。相关性分析认为水煮藕片室温贮藏过程中引起非酶褐变的主要因素是多酚氧化聚合形成褐色素。
Using Lulinlu lotus root harvested in Xiantao city as material,the effects of high oxygen transmission rate bags,low oxygen transmission rate bags and aluminum foil bags on inhibiting non-enzymatic browning of boiled lotus root slices were studied.The results showed that,the contents of free amino acid,vitamin C and total phenol in lotus root were almost invariant,and lotus rhizome slices was basically white when the slices were packed with low oxygen transmission rate bags and aluminum foil bags after six months of storing at room temperature.But the contents of vitamin C and total phenol in lotus root were significantly decreased,and the lotus root were seriously browned when the slices were packed with high oxygen transmission rate bags after six months of storing at room temperature.In room temperature,the storage effectiveness on boiled lotus root slices from good to bad was low oxygen transmission rate bags,aluminum foil bags and high oxygen transmission rate bags respectively.The correlation analysis showed that the main factor that caused the nonenzymatic browning of boiled lotus root slices was polyphenol oxidation polymerization,which formed brown pigment.
作者
杨晓娜
涂贻轩
严守雷
李洁
王清章
YANG Xiaona;TU Yixuan;YAN Shoulei;LI Jie;WANG Qingzhang(Food Science and Technology College,Huazhong Agricultural University,Wuhan 430070;Aquatic Vegetables Preservation and Processing Technology Engineering Center of Hubei Province)
出处
《长江蔬菜》
2018年第2期85-88,共4页
Journal of Changjiang Vegetables
基金
科技部支撑计划项目(2012BAD27B03)
关键词
包装材料
水煮藕片
非酶褐变
机理
多酚氧化
Packaging materials
Boiled lotus root slices
Non-enzymatic browning
Mechanism
Polyphenol oxidation
