摘要
研究壳聚糖结合2种植物精油复合涂膜对鲜切山药在低温贮藏期间的保鲜效果。分别采用0.3%的柠檬精油、肉桂精油和二者1:1混合精油与壳聚糖乳液复配,同时采用纯壳聚糖乳液和水处理作为对照,考察不同处理方式对鲜切山药失重率、腐烂率、Vc含量、总糖含量、多酚氧化酶(PPO)和褐变强度(BD)的影响。结果表明,不同组分的精油复合壳聚糖涂膜处理均能够有效降低山药水分、Vc等成分的流失,延缓鲜切山药的褐变强度和PPO活性。壳聚糖复合2种精油涂膜处理能够减缓鲜切山药营养成分的流失,从而延长其保存期。
Effects of chitosan edible coating with two kinds of essential oils on the physiological attributes and preservation quality of fresh-cut Common Yam Rhizome during storage at low temperature were investigated. The values of the weight loss rate, decay rate, Vc content, polyphenol oxidase （PPO）, total sugar contents and browning degree （BD） of fresh-cut Common Yam Rhizome were studied by processed with chitosan edible coating with 0.3% of lemon essential oil, cinnamon essential oil and 1：1 mixed with the two kinds of essential oils, with water and pure chitosan edible coating processing as control. Results indicated that weight loss and Vc content were significantly reduced by all chitosan-oil coatings and obviously inhibited the increasing of PPO and BD. The chitosan edible coating with two kinds of essential oils would retard the loss of nutrition facts and extend shelf-life of fresh-cut Common Yam Rhizome.
出处
《食品科技》
CAS
北大核心
2017年第5期26-30,共5页
Food Science and Technology
基金
国家自然科学基金面上项目(31371750)
湖北省教育厅中青年项目(Q20102703)
关键词
壳聚糖
鲜切山药
保鲜
植物精油
chitosan
fresh-cut Common Yam Rhizome
fresh-keeping
essential oil
