以橄榄叶提取物和壳聚糖制作复配保鲜剂,探究其对印度块菌(又名松露)的保鲜效果。以块菌的失重率、总糖含量、Vc含量、呼吸强度为测定指标,筛选最佳浓度的壳聚糖和橄榄叶提取物,并利用滤纸片法考察橄榄叶提取物的抑菌能力。在此基础上,开展复配试验以确定最佳保鲜剂配方和预测货架期。复合保鲜剂的最佳配方为:橄榄叶粗提物 20 g/L、壳聚糖 15 g/L。与未做保鲜剂处理的块菌相比,该配方能较好地降低块菌的失重率,维持总糖和 Vc 含量,对呼吸强度具有一定抑制作用。对块菌进行货架期预测显示,其中以质量保留率下降 3%为终点的货架期预计可达 44 d,以 Vc 含量下降 50% 为终点的货架期为 21 d。
The preservation effect of a natural compound preservative made with olive leaf extract and chitosan on Tuber indicum (truffles) was studied. The weight loss rate, total sugar content, Vitamin C (Vc) content and respiratory intensity of truffles preserved by various concentrations of this natural compound preservative were evaluated to select the optimal concentration. Additionally, the antibacterial activity of the olive leaf extract was investigated using the filter paper method. On this basis, compounding tests were carried out to determine the optimum preservative formula and to predict the shelf life of truffle. The optimal formula was: olive leaves extract 20 g/L and chitosan 15 g/L. Comparing with the untreated truffles, this formula alleviated truffles' weight loss rate, maintained higher total sugar and Vc content. Also, it reduced the respiratory intensity. The shelf-life prediction model of truffles was established: when 3% of weight loss was set as the endpoint of shelf life, the shelf life of the treated truffles was 44 days; when 50% of Vc content decrease was set as the endpoint of shelf life, the shelf life of the treated truffles was 21 days.
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