| 3种复合保鲜剂对抑制马铃薯净菜褐变效果的研究 |
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| 引用本文： | 周静亚,徐忠传,钱林林,张晓燕.3种复合保鲜剂对抑制马铃薯净菜褐变效果的研究[J].安徽农业科学,2010(25):13816-13819. |
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| 作者姓名： | 周静亚 徐忠传 钱林林 张晓燕 |
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| 作者单位： | 常熟理工学院生物与食品工程学院,江苏常熟,215500 |
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| 摘 要： | 目的]筛选马铃薯净菜保鲜的最佳保鲜剂配方。方法]研究了以壳聚糖为主要成分的3种保鲜剂,其基本配方为A（壳聚糖溶液）、B（壳聚糖＋生姜提取液）、C（壳聚糖＋大蒜提取液）,壳聚糖溶液设4个不同的浓度梯度,即0.5%、1.0%、1.5%、2.0%,均以马铃薯净菜为对象进行涂膜处理,通过对感官指标的评定,失重率、多酚氧化酶（PPO）活性等测定,分别探讨了3种不同保鲜剂对马铃薯净菜保鲜效果的影响。结果]不同保鲜剂均可减缓马铃薯在贮藏期间感官品质的变化、减少水分蒸发、抑制PPO酶活性,但加入了生姜和大蒜提取液的复合保鲜剂的保鲜效果均比单一壳聚糖的保鲜效果好。结论]保鲜剂B2（1.0%壳聚糖＋生姜提取液）对马铃薯的保鲜效果最佳。
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| 关 键 词： | 马铃薯 褐变 壳聚糖 生姜提取物 大蒜提取物 |
Study on the Inhibition Effect of Fresh-cut Potato Browning after the Treatment with Three Compound Preservatives |
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| ZHOU Jing-ya et al.Study on the Inhibition Effect of Fresh-cut Potato Browning after the Treatment with Three Compound Preservatives[J].Journal of Anhui Agricultural Sciences,2010(25):13816-13819. |
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| Authors: | ZHOU Jing-ya |
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| Institution: | ZHOU Jing-ya et al (Biology , Food Engineering College,Changshu Institute of Technology,Changshu,Jiangsu 215500) |
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| Abstract: | Objective]The aim was to choose the best formulation for storage and preservation of potato.Method]In this experiment,there are three kinds of antistaling agents:A( chitosan solution),B(chitosan solution with extraction from ginger),C(chitosan solution with extraction from garlic).Four different degrees of chitosan in each antistaling agents:0.5%,1.0%,1.5%,2.0%.By mensurating the sensory quality,the weight loss precentage,the activity of PPO the best antistaling agent was found out.Result]Three different... |
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| Keywords: | Potato Browning Chitosan Extract from ginger Extract from garlic |
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