茶多酚与壳聚糖复配溶液对香椿芽保鲜效果的研究

Fresh-keeping of Toona sinensis sprouts with tea polyphenol combined with chitosan solution

关键词:  茶多酚, 壳聚糖, 香椿芽, 保鲜

Key words:  tea polyphenol, chitosan, Toona sinensis, fresh-keeping

摘要:

为研究茶多酚与壳聚糖复配溶液对香椿芽的保鲜效果, 该研究以多年生香椿树嫩芽为材料,采用不同浓度茶多酚(TP)与壳聚糖复配溶液处理香椿芽,(4±1)℃条件下贮藏,测定贮藏期间香椿芽感官变化和生理生化指标以及腐烂率的变化。结果表明:一定浓度的茶多酚与壳聚糖复配溶液可维持香椿芽的感官品质、降低生理衰老程度并减少腐烂率。其中,0.3%茶多酚-0.5%壳聚糖复配液对香椿芽保鲜效果最显著。0.3%茶多酚-0.5%壳聚糖复配液处理的香椿芽在贮藏12 d时失重率仅为1.52%、维生素C保持率为63.08%、叶绿素损失率为20.67%,同时对降低香椿芽的腐烂率和脱叶率有明显效果,贮藏21 d香椿芽的完好率接近84%、脱叶率为8%。1%茶多酚会加剧香椿芽的腐败脱叶,掩盖了香椿芽原有的香味,并导致褐变现象。因此,0.3%茶多酚-0.5%壳聚糖复配液在香椿芽保鲜方面具有较好的应用价值。

Abstract:

The fresh-keeping effects of tea polyphenols(TP)combined with chitosan solution on the sprouts of Toona sinensis were studied. The sprouts of T. sinensis were treated with TP combined with chitosan of different concentrations and storaged at 4(±1)℃, the fresh-keeping effects were studied by determination of sense assess, the physiological and biochemical index, and the rot rate of the sprouts. The results showed that certain concentration of TP combined with chitosan solution could maintain the sensory quality, and reduce the biological senescence, among which 0.3% TP with 0.5% chitosan had significant effects on the fresh-keeping of T. sinensis. The weight loss rate of the sprouts treated with 0.3% TP-0.5% chitosan was only 1.52% on the 12th day of preservation, vitamin C retention rate was 63.08%, chlorophyll loss rate was 20.67%. The solution of 0.3% TP with 0.5% chitosan could effectively reduce the rot rate and defoliation rate, the intact rate was 84% and the defoliation rate was 8% after preservation for 21 d. However, the solution of 1% TP aggravated the corruption of the leaf, covered the original fragrance of the sprouts of T. sinens, and even caused the browning. As a result, the solution of 0.3% TP with 0.5% chitosan has a good application value on the fresh-keeping of sprouts of T. sinens.