摘要
以鲜切莲藕为原料,用0.08%和0.07%异抗坏血酸钠溶液进行护色处理,在4℃条件下贮藏(0,2,4,8和16 d),以蒸馏水为空白,通过测定褐变度、失重率、维生素C(VC)、可溶性蛋白质和游离氨基酸,研究了异抗坏血酸钠处理对鲜切莲藕营养成分的影响。结果显示,随贮藏时间的延长,鲜切莲藕褐变度、失重率和可溶性蛋白质含量增加,VC含量和游离氨基酸含量降低。方差分析表明,异抗坏血酸钠处理后鲜藕莲藕褐变度明显降低(p<0.01),但0.08%和0.07%浓度之间无明显不同(p>0.05)。贮藏时间不同,鲜切莲藕褐变度极显著不同(p<0.01)。贮藏时间8 d时,0.08%浓度异抗坏血酸钠对于鲜切莲藕失重率、VC以及可溶性蛋白质含量控制效果优于0.07%浓度。因此,从褐变度、失重率和营养物质角度综合考虑,鲜切莲藕用0.08%异抗坏血酸钠处理后,在4℃条件下可以冷藏8 d。
The effects of 0.08% and 0.07% sodium erythorbate on the nutrient contents of fresh-cut lotus root, stored at 4 ℃ for 0, 2, 4, 8 and 16 d were studied by the detections of browning degree （BD）, the weight loss rate, and the contents of vitamin C （VC）, soluble protein and free amino acid. It was found that with the increase of storage time, BD, the weight loss rate and soluble protein content rose, and the contents of VC and free amino acid reduced. Variance analysis also indicated that BD of fresh-cut lotus root treated with sodium erythorbate significantly decreased （p〈0.01）, but BD value of 0.08% treatment were not obviously different from that of 0.07% treatment （p〉0.05）. BDs of fresh-cut lotus root, stored for different times, were significantly different （p〈0.01）. The influences of 0.08% sodium erythorbate on the weight loss rate and the contents of VC and soluble protein of fresh-cut lotus roots, stored at 4 ℃ for 8 d, were less than that of 0.07% sodium erythorbate. Based on the changes of BD, weight loss rate and the nutrient contents, it was concluded that after the exposure of 0.08% sodium erythorbate, fresh-cut lotus root could be stored at 4 ℃ for 8 d.
出处
《食品工业》
北大核心
2015年第7期9-12,共4页
The Food Industry
基金
河南省教育厅科学技术研究重点项目(14B550022)
许昌学院重点科研基金项目(2014082)
许昌市科技发展计划项目(140201029)
关键词
鲜切莲藕
异抗坏血酸钠
褐变度
失重率
营养成分
fresh-cut lotus root
sodium erythorbate
browning degree
weight loss rate
nutrient composition
