摘要
以不同成熟期的壶瓶枣为试材,采用二氧化氯和鲜枣保鲜剂处理并定期测定分析贮藏期间枣果多糖、多酚、黄酮、三萜、核苷5种活性成分含量的变化情况。结果表明:对照处理的壶瓶枣,绿果S1和白果S2可有效贮藏60 d,圈红果S3可有效贮藏45 d,半红果S4和全红果S5可有效贮藏30 d;壶瓶枣不同成熟期枣果的较优保鲜处理方式均为鲜枣保鲜剂,可有效贮藏60 d,且腐烂率低于10%。壶瓶枣贮藏期主要活性成分含量(除总黄酮外)均随贮藏时间延长而呈现下降趋势。与对照相比,鲜枣保鲜剂和二氧化氯处理有利于壶瓶枣主要活性成分含量的保持,其中鲜枣保鲜剂的效果更佳。
Huping jujube at different maturity stages was used as the test material,treated with chlorine dioxide and fresh jujube preservative,and the content of five active components of jujube fruit polysaccharides,polyphenols,flavonoids,triterpenes,and nucleosides were measured and analyzed regularly during storage.The results show that:Huping Jujube of the control treatment,the green fruit(S1)and the white fruit(S2)could be effectively stored for 60 d,and the circle red fruit(S3)could be effectively stored for45 d,and the half red fruit(S4)and the whole red fruit(S5)could be effectively stored for 30d.The best fresh-keeping treatments for jujube fruits are fresh jujube preservatives,which could be effectively stored for 60 days,and the rot rate was less than 10%.The content of main active ingredients(except total flavonoids)of Huping jujube showed a downward trend with the prolonged storage time.Compared with the control,both the fresh jujube preservative and chlorine dioxide treatment are beneficial to the maintenance of the content of the main active components of the Huping jujube,and the fresh jujube preservative is more effective.
作者
冯志宏
冯云芳
高振峰
王如福
FENG Zhihong;FENG Yunfang;GAO Zhenfeng;WANG Rufu(College of Food Science and Engineering,Shanxi Agricultural University,Taiyuan 030031 China)
出处
《西华大学学报（自然科学版）》
CAS
2022年第3期67-73,共7页
Journal of Xihua University:Natural Science Edition
基金
山西重点研发计划(201903D211007)。
关键词
壶瓶枣
成熟期
活性成分
贮藏
Hupingzao Jujube
maturity period
active ingredients
storage
