摘要
该试验探究不同储存温度对青海枸杞品质的影响,以青海枸杞为原料,观察并测定4、25、40℃3种不同温度储存下枸杞的复水比、含水量、多糖含量、外观性状以及微观结构的变化。结果表明:在储存初期,枸杞在不同温度下复水比都呈现下降趋势,40℃储存条件下枸杞的复水比总体较低;枸杞在不同温度下的含水量都呈现波动变化的趋势;枸杞多糖含量在储存期整体呈现逐渐升高的趋势;温度对原料形态的影响较大,在40℃储存后期,枸杞已出现走油发黑等现象;电镜扫描结果显示随着储存时间的增长,枸杞褶皱增多,表面排列的平行线结构越紧密。
The effect of storage at different temperatures on the quality of wolfberry(Lycium barbarum)collected from Qinghai was explored.L.barbarum was used as the raw material to determine the rehydration ratio,contents of water and polysaccharides,plant appearance,and microstructure at 4,25℃,and 40℃.The rehydration ratio at the different temperatures showed a downward trend during storage.The rehydration ratio was generally lower at the 40℃storage temperature.The water content at the different temperatures tended to initially fluctuation.The yield of polysaccharides showed a gradually increasing trend during storage.The storage temperature significantly influenced the shape of the raw material.At the later stage of storage at 40℃,oil exudate and blackening of the material were evident.Electron microscopy revealed increased folding and closer alignment of the parallel lines on the surface of L.barbarum.
作者
张丽丽
吴姗姗
黄延盛
车虹昌
严静
杜冰
胡流云
ZHANG Li-li;WU Shan-shan;HUANG Yan-sheng;CHE Hong-chang;YAN Jing;DU Bing;HU Liu-yun(Infinitus(Yingkou)Co.,Ltd.,Yingkou 115000,Liaoning,China;College of Food,South China Agricultural University,Guangzhou 510642,Guangdong,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第12期24-29,共6页
Food Research and Development
基金
广东省重点领域研发计划项目(2020B020226008)
广东省自然科学基金面上项目(2020A1515011268)。
关键词
枸杞
储存
复水比
多糖
微观结构
wolfberry
storage
rehydration ratio
polysaccharide
microstructure
