食品与发酵工业 >

2023 , Vol. 49 >Issue 6: 149 - 155

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030945

研究报告

二氧化氯缓释剂的制备及对龙眼保鲜效果综合评价

  • 邓浩 ,
  • 张容鹄 ,
  • 吴广 ,
  • 段宙位 ,
  • 谢辉 ,
  • 尹青春
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  • 1(海南省农业科学院农产品加工设计研究所,海南省热带果蔬冷链研究重点实验室,海南 海口,570100)
    2(海南省食品检验检测中心,国家市场监管重点实验室(热带果蔬质量与安全),海南 海口,570311)
硕士,副研究员(尹青春高级工程师为通信作者,E-mail:yinqingchun@163.com)

收稿日期: 2022-01-22

  修回日期: 2022-02-28

  网络出版日期: 2023-04-14

基金资助

海南省省属科研院所技术创新专项(jscx202009);海南省农业科学院2021年院级预算项目

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Preparation and evaluation of slow-releasing chlorine dioxide preservative on longan

  • DENG Hao ,
  • ZHANG Ronghu ,
  • WU Guang ,
  • DUAN Zhouwei ,
  • XIE Hui ,
  • YIN Qingchun
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  • 1(Institute of Agro-products of Processing and Design, Hainan Academy of Agricultural Science/Tropical Fruit and Vegetable Cold-Chain Key Laboratory of Hainan Province, Haikou 570100, China)
    2(Hainan Institute for Food Control/Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Haikou 570311, China)

Received date: 2022-01-22

  Revised date: 2022-02-28

  Online published: 2023-04-14

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摘要

龙眼采后易由褐变引起品质劣变,该研究研制出一种自动释放二氧化氯(ClO2)的新型缓释剂,并通过主成分分析(principal components analysis, PCA)和数学模型评价了其对龙眼综合保鲜效果。结果表明,经单因素和正交试验优化,最佳ClO2缓释剂组成为m(亚氯酸钠)∶m(酒石酸)∶m(硅胶)∶m(硅藻土)=3∶1∶0.5∶0.5。该缓释剂在5~25 ℃条件下,ClO2释放周期均达到240 h以上,稳定性良好。对比不同使用量(0.3、0.6、1.2 g)缓释剂发现,与对照组相比,使用1.2 g缓释剂的龙眼的色泽指标L*值在第9天显著提高了10.7%(P<0.05),而a*、b*、着色指数(color contribution index, CCI)分别下降了19.6%、17.2%、12.2%,抑制褐变效果最好;同时,硬度和可溶性固形物也分别显著降低了19.3%、11.6%(P<0.05)。PCA表明,2个主成分能代表所有品质指标(6个)71.795%的信息,通过所建立的数学模型评价保鲜效果排序为1.2 g缓释剂>0.6 g缓释剂>0.3 g缓释剂>对照组。此外,9 d贮藏期间只有1.2 g缓释剂处理的龙眼综合得分一直低于临界值(0),再次验证了其保鲜效果最佳。

关键词： 二氧化氯; 缓释剂; 龙眼; 保鲜; 贮藏

本文引用格式

邓浩 , 张容鹄 , 吴广 , 段宙位 , 谢辉 , 尹青春 . 二氧化氯缓释剂的制备及对龙眼保鲜效果综合评价[J]. 食品与发酵工业, 2023 , 49(6) : 149 -155 . DOI: 10.13995/j.cnki.11-1802/ts.030945

Abstract

Longan is easy to deteriorate after harvest by browning. In this study, a new automatic slow-releasing chlorine dioxide (ClO2) preservative was optimized. Subsequently, the comprehensive fresh-keeping effects on longan were evaluated by principal components analysis (PCA) and mathematical models. Results showed that after a single factor and orthogonal experimental optimization, the best slow-releasing ClO2 preservative was as follows: sodium chlorite∶tartaric acid∶silica∶diatomite=3∶1∶0.5∶0.5. The release time of ClO2 reached more than 240 h at 5-25 ℃, showing outstanding stability. Then, 0.3, 0.6, and 1.2 g slow-releasing ClO2 preservatives were compared. It was found that the color index lightness (L*) value was significantly increased by 10.7% (P<0.05), while a*, b*, and color contribution index (CCI) decreased by 19.6%, 17.2%, and 12.2% respectively, showing the best browning inhibition effect. Meanwhile, the hardness and soluble solids (TSS) were significantly decreased by 19.3% and 11.6% (P<0.05). PCA demonstrated that the two principal components could represent 71.795% of the information of all six quality indicators, and the preservation effect was ranked by the established mathematical models: 1.2 g>0.6 g>0.3 g>CK. In addition, the comprehensive score of longan treated with 1.2 g slow-releasing ClO2 preservative remained below the critical value (zero) during 9 days of storage, which verified the best browning inhabitation and preservation effect again.

Key words： chlorine dioxide; slow-releasing preservative; longan; preservation; storage

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