摘要:
以大方乌天麻为试材,测定其17个生理品质指标(硬度、呼吸强度、含水量、色差外、色差内、可溶性固形物、蛋白质、多糖、天麻素、腺苷、对羟基苯甲醇、对羟基苯甲醛、SOD、PPO、POD、CAT、APX)的变化规律,鉴定了天麻贮藏期的病原菌,并对各项生理品质指标进行相关性分析和主成分分析。结果表明:在贮藏期30 d时,低温(1±0.5)℃贮藏天麻的多糖、天麻素、腺苷、对羟基苯甲醇、对羟基苯甲醛分别为241.36 mg·g-1,632.46、76.48、186.82、6.07 μg·g-1,而常温(25±0.5)℃贮藏天麻的多糖、天麻素、腺苷、对羟基苯甲醇、对羟基苯甲醛分别为225.28 mg·g-1,603.32、71.32、173.32、5.32 μg·g-1。所以,低温(1±0.5)℃能够延缓鲜天麻采后的生理品质变化,建议天麻冷藏温度为0~1℃,天麻呼吸类型为跃变型呼吸。天麻贮藏期主要的病原菌为新壳梭孢菌(Neofusicoccum sp.)、间座壳属(Diaporthe sp.)、链格孢属(Alternaria sp.)和镰刀菌属(Fusarium sp.)。相关性分析表明,鲜天麻采后生理品质均呈现良好的相关性,并且天麻的营养指标(天麻素、腺苷、对羟基苯甲醇、对羟基苯甲醛)相互之间均呈现极显著正相关(P<0.01)。另外,通过主成分分析建立了天麻17个生理品质的综合评价函数,用于对天麻贮藏品质变化进行评价。
Abstract:
"Dafang" Gastrodia elata was used as the test material to determine the changes of 17 physiological quality indicators(hardness,respiration intensity,moisture content,extrachromic,intrachromic,soluble solids,protein,polysaccharide,gastrodin,adenosine,p-Hydroxybenzyl alcohol,p-Hydroxybenzaldehyde)and identify the pathogens during storage period,and analysis of the correlation and principal component of various physiological quality indicators were carried out. The results showed that the polysaccharides,gastrodin,adenosine,p-hydroxybenzyl alcohol and p-hydroxybenzaldehyde of Gastrodia elata were 241.36 mg·g-1,632.46,76.48,186.82,6.07 μg·g-1,respectively,stored at low temperature(25±0.5)℃ for 30 d. However,the polysaccharides,gastrodin,adenosine,p-hydroxybenzyl alcohol and p-hydroxybenzaldehyde of Gastrodia elata were 225.28 mg·g-1,603.32,71.32,173.32,5.32 μg·g-1,respectively,stored at low temperature(1±0.5)℃. Therefore,low temperature(1±0.5)℃ could delay the change of physiological quality of fresh gastrodia elata after harvest. It was suggested that the refrigeration temperature of storing Gastrodia elata should be 0~1℃. The respiratory type of Gastrodia elata was climacteric respiration. The main pathogens of Gastrodia elata were Neofusicoccum(Neofusicoccum sp.),Diaporthe(Diaporthe sp.),Alternaria(Alternaria sp.)and Fusarium(Fusarium sp.). The correlation analysis showed that the postharvest physiological quality of Gastrodia elata was well correlated,and the nutritional indexes(gastrodin,adenosine,p-hydroxybenzyl alcohol and p-hydroxybenzaldehyde)of Gastrodia elata were significantly positively correlated with each other(P<0.01). In addition,a comprehensive evaluation function of 17 physiological quality indicators of Gastrodia elata was established by principal component analysis,which was used to evaluate the changes of storage quality of Gastrodia elata.
百度学术
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