该研究拟考察ε-聚赖氨酸(ε-polylysine,ε-PL)复合肉桂提取物(cinnamon extract,CE)对鸡毛菜品质及微生物的影响,为嫩叶类蔬菜采后保鲜提供参考依据。响应面试验对ε-PL-CE保鲜剂进行配方优化,检测理化指标并进行微生物多样性分析。结果表明,复合保鲜剂的最佳配方为ε-PL质量浓度0.57 g/L、CE质量浓度0.62 g/L、作用时间19.00 min。此条件下,可将4 ℃贮存13 d的鸡毛菜菌落总数控制在5.42 lgCFU/g,抗坏血酸(ascorbic acid,AsA)损失量仅为17.00%,感官评分达83.50分,延长鸡毛菜的货架期6 d。微生物多样性分析表明,复合保鲜剂改变了鸡毛菜的微生物菌群结构,有效控制了对照组中的优势菌属甲基杆菌属。相关性分析表明AsA含量与甲基杆菌属呈显著负相关(P<0.05)。综合比较分析,ε-聚赖氨酸复合肉桂提取物通过抑制甲基杆菌属等有害微生物的生长,有效保障了鸡毛菜的贮藏品质。
In order to provide reference basis for the postharvest preservation of young leafy vegetables, this study evaluated the effects of ε-polylysine (ε-PL) with cinnamon extract (CE) on the quality and microorganism of Brassica rapa L. Chinensis Group.. A response surface methodology was used to optimize the formula of preservatives with ε-PL and CE. Then, the detection of physicochemical indexes and the analysis of microbial diversity were carried out. The results showed that the best concentration of ε-PL and CE was 0.57 and 0.62 g/L, respectively. The best action time was 19.00 min. Under this condition, the total number of colonies of B. rapa was controlled at 5.42 lgCFU/g at 4 ℃ for 13 d. The loss of ascorbic acid (AsA) content was only 17.00%. Sensory score of B. rapa reached 83.50, and its shelf life was prolonged by 6 d. The compound preservatives changed the microbial community structure of B. rapa. And compound preservatives effectively inhibited the dominant genus Methylorubrum in the control group. The correlation analysis showed that the content of AsA was significantly negatively correlated with Methylorubrum (P<0.05). In summary, the combination of ε-PL and CE can effectively maintain the storage quality of B. rapa by inhibiting the growth of harmful microorganisms such as Methylorubrum.
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