摘要
为改善鲜切山药的保鲜效果,以柠檬酸、抗坏血酸、L-半胱氨酸和NaCl对鲜切山药进行浸泡10 min处理,以褐变度为评价指标,在单因素试验的基础上,进行L9(3^4)正交试验设计,筛选出最佳复合保鲜液配方。通过理化指标和营养指标的测定,结果表明鲜切山药最佳复合保鲜液配方为1.5%柠檬酸+0.8%抗坏血酸+0.1%L-半胱氨酸+1.5%NaCl(质量分数)。以此配方进行试验验证,测得贮藏10d的褐变度比对照组降低23%,该保鲜液能够保持鲜切山药的色泽,抑制多酚氧化酶、过氧化物酶和苯丙氨酸解氨酶酶活性,减少营养物质及活性分子尿囊素的损失,提高鲜切山药的商业价值,为鲜切山药提供一种简单有效的保鲜方法。
In order to study the effect of compound preservative solution on fresh-cut Chinese yam,citric acid,ascorbic acid,L-cysteine and sodium chloride were used to soak fresh-cut Chinese yam for 10 min.Taking browning degree as the evaluation index,L9(3^4)orthogonal experiment design was carried out based on single-factor experiment to select the best compound fresh-keeping liquid formula.Through the determination of physical and chemical indexes and nutritional indexes,the results showed that the best formula of compound preservation liquid for fresh-cut Chinese yam was 1.5% citric acid+0.8% ascorbic acid+0.1% L-cysteine+1.5%sodium chloride.This formula was tested and verified and the results indicated that the browning degree at 10 days of storage was 23% lower than the control group.Therefore,the fresh liquid could maintain the color of fresh-cut yam,inhibit polyphenol oxidase,peroxidase and phenylalanine ammonia enzyme activity,reduce the loss of nutrients as well as active molecules allantoin,improve the commercial value,and provide a simple and effective preservation method for fresh-cut yams.
作者
唐金蕾
陈媛媛
程代
王春玲
TANG Jinlei;CHEN Yuanyuan;CHENG Dai;WANG Chunling(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjing 300457,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第3期212-220,共9页
Food and Fermentation Industries
基金
“十三五”国家重点研发计划重点专项(2016YFNC010104)
关键词
鲜切山药
褐变
保鲜
营养
品质
fresh-cut yam
browning
preservation
nutrition
quality
