摘要
以艾叶精油微乳为保鲜剂,制备不同质量浓度的可食用艾叶微乳(1、5和10 g/L)对樱桃进行涂膜保鲜效果的研究。通过测定樱桃的腐烂率、可溶性固形物、总抗氧化性、色差及含水量5个指标研究不同浓度艾叶精油微乳对樱桃保鲜效果的影响。结果表明,艾叶精油微乳涂膜可以降低樱桃腐烂率,有效维持樱桃果实的颜色、可溶性固形物含量及含水量,综合5个指标研究来说精油质量浓度为1 g/L时保鲜效果最好,其保鲜作用的机制可能与艾叶精油抑制植物病原菌及有较强的自由基清除作用相关。
The effect of edible microemulsion prepared from leaf essential oil on the preservation of cherry was studied.The effects of different concentration of leaf essential oil microemulsion(1、5、10 g/L)on cherry were studied by measuring the rate of decay,soluble solid,total antioxidant capacity,color difference and water content of cherry.The results showed that coating with the leaf essential oil microemulsion could decrease the rate of cherry decay,and effectively maintain the color of cherry fruit,soluble solids content and water content.According to the study of five indexes,the fresh-keeping effect was the best when the concentration of essential oil was 1 g/L.The mechanism of its fresh-keeping effect may be related to the inhibition of plant pathogenic bacteria and the strong free radical scavenging effect of artemisia archangel leaf essential oil.
作者
墙梦捷
崔钰涵
鲁晓翔
QIANG Mengjie;CUI Yuhan;LU Xiaoxiang(Tianjin Key Laboratory of Food Biotechnology,College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin,300134)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第24期132-137,共6页
Food and Fermentation Industries
基金
天津市农业科技成果转化与推广项目(201901090)。
关键词
艾叶精油
微乳
樱桃
保鲜
可食用涂膜
Argyi leaf essential oil
microemulsion
cherry
preservation
edible coating
