摘要
研究适用于“阳光玫瑰”葡萄保鲜的复配防腐剂。通过单因素试验和L_(9)(3^(4))正交试验测定水杨酸、纳他霉素、溶霉菌、乳酸链球菌素(nisin)对“阳光玫瑰”葡萄的保鲜效果。结果表明,4种防腐保鲜剂对样品菌落总数影响的主次顺序为水杨酸>纳他霉素>溶菌酶>乳酸链球菌素。最优水平组合(最佳比例复配防腐保鲜剂)为水杨酸1.5 mol/L、纳他霉素0.04%、溶菌酶0.1%、乳酸链球菌素0.2%。低温贮藏试验中,最优水平组合组的葡萄的腐烂总数显著低于对照组,pH无明显变化,色泽优于对照组,总接受度更高,并且对比其他组,其对引起葡萄腐败的微生物生长有显著的抑制作用(P<0.05)。
The compound preservatives which are suitable for the preservation of“Sunny Rose”grape were studied.The preservation effects of salicylic acid,natamycin,lysozyme and nisin on“Sunny Rose”grape were determined by single factor test and L_(9)(3^(4))orthogonal test.The results showed that the order of the effects of preservatives on the total number of bacterial colonies was salicylic acid>natamycin>lysozyme>streptococcus lactis.The optimum combination(the optimum proportion of preservatives)was salicylic acid 1.5 mol/L,natamycin 0.04%,lysozyme 0.1%,and nisin 0.2%.In the low temperature storage experiment,the total number of rotten grapes in the optimal level combination group was signifcantly lower than that in the control group,the pH did not change signifcantly,the color was better than that in the control group,and the total acceptance was higher.Compared with other groups,it had a signifcant inhibitory effect on the growth of microorganisms causing grape putrefaction(P<0.05).
作者
吴臻仪
鞠彩凤
徐小佳
袁井邦
袁怀波
WU Zhenyi;JU Caifeng;XU Xiaojia;YUAN Jingbang;YUAN Huaibo(School of Food and Bioengineering,Hefei University of Technology,Hefei 230601;Anhui Songbang Agricultural Technology Co.,Ltd.,Hefei 230601)
出处
《食品工业》
CAS
2023年第11期11-17,共7页
The Food Industry
基金
安徽省松邦农业科技有限公司产学研合作项目。
