薇菜天然复配保鲜剂配方的优化及其对薇菜贮藏期生理指标的影响

Optimization of Natural Compound Preservative Formulation of Osmunda cinnamomea L. var. asiatica Fernald and Its Effect on Physiological Indexes during Storage

摘要: 为了保持薇菜的品质,延长其货架期,本实验以薇菜为研究对象,在单因素实验的基础上采用L₉(3⁴)正交试验考察三种天然保鲜剂茶多酚、川陈皮素、壳聚糖复配对薇菜感官品质、叶绿素含量、V_C含量的影响。结果表明,筛选出的复合保鲜剂配方为茶多酚0.8 g/L、川陈皮素2.5 g/L、壳聚糖2 g/L。与不添加保鲜剂的薇菜相比,该配方对于能够提升薇菜的感官品质,维持薇菜的叶绿素、V_C、可溶性糖含量,对多酚氧化酶(PPO)、过氧化物酶(POD)的活性具有抑制作用,在4 ℃条件下较未用保鲜剂处理的薇菜能延长5~7 d贮藏时间。

Abstract: In order to maintain the quality and prolong the shelf life of Osmunda cinnamomea L. var. asiatica Fernald.On the basis of the single factor experiment, the effects of three natural preservatives tea polyphenols, nobiletin and chitosan on sensory quality, chlorophyll content and V_C contents were investigated by L₉ (3⁴) orthogonal experiment. Results showed that the compound preservative formulations were:Tea polyphenols 0.8 g/L, nobiletin 2.5 g/L, chitosan 2 g/L. Compared with those without preservative, the formula could improve the sensory quality, maintain the contents of chlorophyll, V_C and soluble sugar, and inhibit the activity of polyphenol oxidase (PPO), peroxidase (POD). The storage time was 5~7 d longer than that without preservative at 4℃.