摘要
以鲜切莲藕为材料,通过测定褐变度、p H、可滴定酸、还原糖及失重率,研究了异抗坏血酸钠对贮藏过程中的鲜切莲藕呼吸作用的影响。结果显示,鲜切莲藕贮存过程中,褐变度增加,异抗坏血酸钠处理可以降低褐变度。Pearson相关性分析表明(P<0.01),鲜切莲藕褐变度与p H和失重率呈正相关,与可滴定酸和还原糖含量呈负相关。方差分析表明(P<0.01),异抗坏血酸钠处理和低温贮存可以明显降低鲜切莲藕呼吸作用;随着贮存时间延长,鲜切莲藕呼吸作用加强;异抗坏血酸钠处理浓度和处理时间对鲜切莲藕呼吸作用影响很小。因此,鲜切莲藕用0.2%异抗坏血酸钠处理10 min即可达到护色效果,但是鲜切莲藕仍需低温(4℃)贮存,尽快食用。
The infl uences of sodium erythorbate on the respiration of fresh-cut lotus root were studied by the detections of the browning degree（BD）, p H, titratable acid, reducing sugar content and weightlessness rate. It was found that the BD value increased during storage, but the treatment of sodium erythorbate could lead to the reduction of BD. It was also showed by Pearson correlation analysis（P〈0.01） that BD were positively correlated with p H and weightlessness rate of fresh-cut lotus root, and negatively correlated with the contents of titratable acid and reducing sugar. Variance analysis（P〈0.01） indicated that the respirations of fresh-cut lotus roots were signifi cantly reduced by sodium erythorbate exposure and low tempertaure storage（4 ℃）. With the increasing storage time, the respiration increased. But the contents and exposed time of sodium erythorbate had less effect on the respiration. Therefore, to achieve color protection, fresh-cut lotus root could be treated with 0.2% sodium erythorbate for 10 min. However, the storage at low tempertaure storage（4 ℃） for less time was necessary for the treated fresh-cut lotus root.
出处
《食品科技》
CAS
北大核心
2015年第9期344-348,共5页
Food Science and Technology
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
呼吸作用
褐变度
可滴定酸
还原糖
fresh-cut lotus root
sodium erythorbate
respiration
browning degree
titratable acid
reducing sugar
