| 引用本文: | 钱长江, 杨彰艳, 张金春, 张红艳,
韩宝银, 姜金仲.药食两用保健水果冷饭团果实的保鲜研究[J].广西植物,2016,36(12):1526-1534.[点击复制] |
| QIAN Chang-Jiang, YANG Zhang-Yan, ZHANG Jing-Chun,
ZHANG Hong-Yan, HAN Bao-Yin, JIANG Jin-Zhong.Preservation of medicine and edible health fruits of Kadsura coccinea[J].Guihaia,2016,36(12):1526-1534.[点击复制] |
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| 药食两用保健水果冷饭团果实的保鲜研究 |
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钱长江1,2,3, 杨彰艳1, 张金春1, 张红艳3,
韩宝银1,2, 姜金仲1,2
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1. 贵州师范学院 化学与生命科学学院, 贵阳 550018;2. 贵州省生物资源开发利用
特色重点实验室, 贵阳 550018;3. 贵州大学林学院, 贵阳 550025
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| 摘要: |
| 该研究以冷饭团果实为材料,用甘油、淀粉、明胶、琼脂、焦亚硫酸钠按不同比例配制成3种保鲜剂处理冷饭团果实,放在平均温度11 ℃、平均湿度85%的冰箱保鲜层保鲜; 用壳聚糖配制成4种不同质量分数浓度的保鲜剂处理冷饭团果实,放在平均温度11 ℃、平均湿度85%的冰箱保鲜层保鲜; 用真空和臭氧装置保鲜处理,放在平均温度15 ℃、平均湿度40%的屋中,共4种保鲜方法对冷饭团果实进行保鲜处理。通过测定冷饭团果实的失重率、可溶性固形物的含量以及抗坏血酸(Vc)含量的变化来判断各种保鲜的效果,探索出最好的保鲜方法。结果表明:4种保鲜方法均能明显降低冷饭团果实的失重率,延缓可溶性固形物和Vc含量的降低速率; 两类保鲜剂中,以甘油3 g、淀粉4 g、明胶1.5 g、琼脂1 g、焦亚硫酸钠1.5 g混合,用蒸馏水配制成500 mL保鲜剂的保鲜效果最好; 真空和臭氧对冷饭团果实的保鲜中,真空的保鲜效果比臭氧好。 |
| 关键词: 冷饭团果实, 保鲜方法, 失重率, 可溶性固形物含量, Vc含量 |
| DOI：10.11931/guihaia.gxzw201601043 |
| 分类号:Q945,S609 |
| 文章编号:1000-3142(2016)12-1526-09 |
| 基金项目:贵州省生物学重点支持学科建设项目(2011231); 教育部生物资源科学专业综合改革试点项目(2012287)[Supported by Construction Project of Biology Key Support Discipline of Guizhou Province(2011231); Education Ministry Comprehensive Reform Pilot Project of Biological Resources Science Major(2012287)]。 |
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| Preservation of medicine and edible health fruits of Kadsura coccinea |
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QIAN Chang-Jiang1,2,3, YANG Zhang-Yan1, ZHANG Jing-Chun1,
ZHANG Hong-Yan3, HAN Bao-Yin1,2, JIANG Jin-Zhong1,2
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1. School of Chemistry and Life Sciences, Guizhou Education University, Guiyang 550018;2. Guizhou Bioresource Development
and Utilization Key Laborator, Guiyang 550018;3. College of Forestry, Guizhou University, Guiyang 550025
1. School of Chemistry and Life Sciences, Guizhou Education University, Guiyang 550018; 2. Guizhou Bioresource Development
and Utilization Key Laborator, Guiyang 550018; 3. College of Forestry, Guizhou University, Guiyang 550025
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| Abstract: |
| We took the fruits of Kadsura coccinea as experiment material, with glycerol, starch, gelatin, agar, sodium metabisulfite according to three different proportions made out to different antistaling agent to treat these fruits,then put them in the average temperature of 11 ℃,average humidity of 85% in the refrigeratorfresh layer to keep fresh preservation. Prepared with chitosan into four different concentrations of mass fraction of antistaling agent to treat these fruits,then put them in the above refrigerator. And used the equipment of vacuum and ozone to treat these fruits and put them in average temperature of 15 ℃,average humidity of 40% in house to keep fresh. Finding the best preservation method by measuring the weight loss rate,content of soluble solids and content of ascorbic acid(Vc)to determine the effects of various kinds of fresh-keeping. The results showed that the four kinds of preservation methods could significantly reduce the weight loss rate, delay of soluble solid and Vc content decrease rate. The preservatives with glycerol 3 g, starch 4 g, gelatin 1.5 g, agar 1 g, sodium metabisulfite 1.5 g mixed with distilled water to prepare a 500 mL was the best way of preservation. The vacuum and ozone preservation experiment of fruits of Kadsura coccinea, the vacuum preservation effect was better than ozone. |
| Key words: Kadsura coccinea fruit, preservation method, weight loss rate, soluble solids content, Vc content |
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