食品与发酵工业 >

2021 , Vol. 47 >Issue 20: 239 - 246

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027115

生产与科研应用

弱酸性电位水结合艾叶-石榴皮提取物对板栗涂膜保鲜效果的影响

  • 徐鑫 ,
  • 顾仁勇 ,
  • 陶宏志 ,
  • 郭振
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  • 1(六安职业技术学院 城市建设学院,安徽 六安,237158)
    2(吉首大学 化学化工学院,湖南 吉首,416000)
硕士,副教授(顾仁勇教授为通讯作者,E-mail:gry8565398@163.com)

收稿日期: 2021-02-22

  修回日期: 2021-03-22

  网络出版日期: 2021-11-18

基金资助

安徽省省级高校自然科学研究重点项目(KJ2020A0953);安徽省2020年高等学校省级质量工程教学研究重大研究项目(2020jyxm1843)

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Effect of slightly acidic electrolyzed water combined with Artemisia argyi-pomegranate peel extract treatment on the preservation of chestnuts

  • XU Xin ,
  • GU Renyong ,
  • TAO Hongzhi ,
  • GUO Zhen
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  • 1(Urban Construction College of Lu′an Vocational and Technical College, Lu′an 237158, China)
    2(College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, China)

Received date: 2021-02-22

  Revised date: 2021-03-22

  Online published: 2021-11-18

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摘要

为探究弱酸性电位水(slightly acidicelectrolyzed water, SAEW)结合艾叶-石榴皮提取物对板栗保鲜的影响,将板栗经SAEW清洗处理后,选用壳聚糖为基质,添加一定浓度的艾叶提取物和石榴皮提取物对板栗进行保鲜处理,于(0±1) ℃,相对湿度(90±2)%冷藏,分别进行单因素试验和正交试验。首先对其菌落总数测定,贮藏期内测定其失重率、腐烂指数、呼吸强度、维生素C含量、过氧化物酶(peroxidase, POD)活性和丙二醛(malondialdehyde, MDA)含量等指标,并进行感官评价。结果表明,弱酸性电位水浸泡板栗5 min,使板栗表面初始的菌落总数显著降低了3.951 lgCFU/g,板栗于SAEW浸泡4 min,结合1.0 g/100mL壳聚糖+1.5 g/100mL艾叶提取物+1.2 g/100mL石榴皮提取物的涂膜处理冷藏,显著降低MDA积累,降低板栗组织结构的损伤,延迟了POD活性峰值出现30 d,货架期达180 d以上,有效延缓板栗衰老并维持较好感官品质。该文为SAEW结合复合生物保鲜剂涂膜有效延长板栗货架期提供了理论依据。

关键词： 弱酸性电位水; 板栗; 提取物; 涂膜; 保鲜

本文引用格式

徐鑫 , 顾仁勇 , 陶宏志 , 郭振 . 弱酸性电位水结合艾叶-石榴皮提取物对板栗涂膜保鲜效果的影响[J]. 食品与发酵工业, 2021 , 47(20) : 239 -246 . DOI: 10.13995/j.cnki.11-1802/ts.027115

Abstract

The aim of this study was to investigate the effect of slightly acidic electrolyzed water (SAEW) combined with Artemisia argyi-pomegranate peel extract on the preservation of chestnuts. Chitosan (CTS) was selected as the substrate, Artemisia argyi aqueous extracts (AAE) and pomegranate peel extracts (PPE) were added to keep chestnuts fresh after the chestnuts were rinsed with SAEW. Under the condition of (0±1) ℃ and relative humidity (90±2)%, single factor experiment and orthogonal experiment were conducted respectively. Firstly, the total viable count (TVC) was determined. During the preservation period, the weight loss rate, decay index, respiratory intensity, vitamin C content, peroxidase (POD) active rate, malondialdehyde (MDA) content and other indicators were measured, and the sensory evaluation was also been conducted. The results showed that chestnuts soaked in electrolyzed-oxidizing water for 5 min could reduce the TVC on the chestnut surface by 3.951 lgCFU/g. Moreover, after chestnut was soaked in SAEW for 4 min, the coating treatment combined with 1.0 g/100mL CTS+1.5 g/100mL AAE+1.2 g/100mL PPE could reduce the MDA accumulation and the damage to the chestnut organization structure in the refrigeration phase. Also, this treatment delayed the peak of POD activity for 30 d and the shelf life was more than 180 days. This article provides a theoretical basis for the SAEW coupling compound preservation coating agent to effectively extend the shelf life of chestnut.

Key words： slightly acidicelectrolyzed water; Chinese chestnuts; extracts; coating film; preservation

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