摘要
为研究大豆多糖复合膜对红玫瑰葡萄的保鲜效果,本试验以失重率、抗坏血酸含量、可溶性固形物含量、可滴定酸含量的变化等为评价指标,用大豆多糖与茶多酚、石榴皮提取物、葡萄籽提取物和蒲公英提取物复配涂膜来保鲜红玫瑰葡萄。结果表明,大豆多糖与上述几种植物提取物复配涂膜均能提高红玫瑰葡萄的品质,降低红玫瑰葡萄的失重率,延缓葡萄维生素C、可溶性固形物和可滴定酸的降解速率,增强保鲜效果。对上述几种复配膜保鲜效果进行综合评价可得出,大豆多糖与蒲公英提取物复配涂膜保鲜的效果最优。
The effects of soybean polysaccharides(SP)films containing tea polyphenols(TP),pomegranate peel extract(PPE),grape seed extract(GSE)and Taraxacu mmongolicum Hand.-Mazz extract(TME)respectively on glory rose grape preservation were studied.The physical,chemical qualities of glory rose grape wrapped with SP composite films were compared with those wrapped with pure SP film and control group without SP film wrapping.When the strawberry were wrapped with SP films containing TP,PPE,GSE and TME respectively,the weightless rate were reduced,and the declining rate of VC content,soluble solid content,titratable acid content were all delayed.The fresh effect of glory rose grape wrapped with SP film containing TME were the best.
作者
曾维丽
张锋杰
ZENG Wei-li;ZHANG Feng-jie(Luohe Medical College,Luohe Engineering Research Center of Food Nutrition and Safety,Luohe 462002,China;Luohe Vocational College of Food,Luohe 462300,China)
出处
《中国果菜》
2019年第10期21-24,31,共5页
China Fruit & Vegetable
基金
漯河市青年拔尖人才科研课题（LBJZ201607）
河南省高校重点科研项目（17A550017）
校级研究资助计划项目（2016-S-LMC-14）
关键词
大豆多糖
茶多酚
保鲜
红玫瑰葡萄
Soybean polysaccharides
tea polyphends
preservation
glory rose grape
