鲜切蒜薹复合保鲜剂的配方优化及其保鲜作用

Formula optimization of fresh-cut garlic bolts composite preservative and its preservative effect

摘要: 为了保持鲜切蒜薹的品质,延长其货架期,本实验以鲜切蒜薹为研究对象,采用四因素三水平正交实验考察抗坏血酸、茶多酚、魔芋葡甘聚糖、水杨酸复配对鲜切蒜薹多酚氧化酶(PPO)活性的影响,以PPO活性抑制率为控制指标,筛选出复合保鲜剂的最佳配方为:抗坏血酸浓度300mg/L,茶多酚浓度30mg/L,魔芋葡甘聚糖浓度10mg/L,水杨酸浓度30mg/L。鲜切蒜薹通过该配方保鲜剂的处理,在温度为(5±0.5)℃、相对湿度为(90±5)%的环境下贮藏,12d内能很好的保持蒜薹的商品价值,延长货架期。

Abstract: In order to keep the quality of fresh-cut garlic bolts, extend its shelf life, this paper with fresh-cut garlic bolts as the research object, studied the blends of ascorbic acid, tea polyphenols, konjac mannan, salicylic acid for their effects on polyphenol oxidase (PPO) activity by L9 (34) orthogonal experiments. Control the inhibition rate of PPO activity and sift the best formula of compound antistaling agent. The result showed that the best formulas of the compound fresh- keeping agent were as follows : ascorbic acid concentration of300mg/L, tea polyphenols concentration of 30mg/L, concentration of konjac mannan of 10mg/L, salicylic acid concentration of 30mg/L. The fresh-cut garlic bolts using composite preservative could keep its commodity value in 12 days by this treatment when temperature was (5±0.5) ℃ and humidity was (90±5) %.