食品与发酵工业 >

2023 , Vol. 49 >Issue 14: 41 - 49

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032140

研究报告

促干护色剂在枸杞干制过程中促干护色机理的研究

  • 王晓雨 ,
  • 利通 ,
  • 常晨光 ,
  • 任贵平 ,
  • 杨海燕 ,
  • 武运 ,
  • 黄文书
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  • 1(新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐,830052)
    2(新疆果品采后科学与技术重点实验室,新疆 乌鲁木齐,830052)
硕士研究生(黄文书教授为通信作者,E-mail:xjnd-hws@126.com)

收稿日期: 2022-04-26

  修回日期: 2022-06-10

  网络出版日期: 2023-08-30

基金资助

国家重点研发计划项目(2019YFD1002303-2-2)

收起

Study on mechanism of drying-promoting and color-protecting agent during drying process of Lycium barbarum

  • WANG Xiaoyu ,
  • LI Tong ,
  • CHANG Chenguang ,
  • REN Guiping ,
  • YANG Haiyan ,
  • WU Yun ,
  • HUANG Wenshu
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  • 1(College of Food Science and Pharmacy, Xinjiang Agricultural Univercity, Urumqi 830052, China)
    2(Xinjiang Key Laboratory of Postharvest Science and Technology, Urumqi 830052, China)

Received date: 2022-04-26

  Revised date: 2022-06-10

  Online published: 2023-08-30

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摘要

为探究促干护色剂在枸杞干制过程中的促干护色机理,以无硫促干护色剂为处理组,未经处理的枸杞为对照,在整个干制过程中对酶促褐变和非酶褐变相关指标进行测定,并对表皮微观结构进行观察。结果表明,枸杞在干制前期以酶促褐变为主,干制后期以非酶褐变为主。促干护色剂在枸杞干制过程中可抑制多酚氧化酶(polyphenol oxidase, PPO)和过氧化物酶(peroxidase, POD)的活性,以及美拉德反应中间产物5-羟甲基糠醛(5-hydroxymethylfurfural, 5-HMF)的积累,并保持较高的还原糖和游离氨基酸含量,对枸杞的酶促褐变和羰氨反应褐变有较强的抑制效果。经显微结构观察后发现,促干护色剂使枸杞表皮蜡质层结构受到破坏,在提高干燥速度的同时可促进护色剂的渗入。通过各指标测定分析和微观结构观察可判断促干护色剂对枸杞的褐变抑制类型及促干护色机理,为有效控制褐变和提升枸杞整体品质提供理论依据。

关键词： 枸杞; 促干护色剂; 干制过程; 褐变; 微观结构

本文引用格式

王晓雨 , 利通 , 常晨光 , 任贵平 , 杨海燕 , 武运 , 黄文书 . 促干护色剂在枸杞干制过程中促干护色机理的研究[J]. 食品与发酵工业, 2023 , 49(14) : 41 -49 . DOI: 10.13995/j.cnki.11-1802/ts.032140

Abstract

The epidermis of Lycium barbarum is attached with a thick waxy layer, which makes the drying speed slow. During drying, due to the influence of heat and oxygen for a long time, it will undergo a browning reaction and cause color deterioration, the drying speed and appearance quality of Lycium barbarum should be improved by using a drying-promoting and color-protecting agent. This paper aimed to explore the mechanism of the drying-promoting and color-protecting agent in the drying process of wolfberry. In this study, taking the non-sulfur drying promoting and color-protecting agent as the treatment group and the untreated wolfberry as the control, the related indexes of enzymatic browning and non-enzymatic browning were measured during the whole drying process and the microstructure of the epidermis was observed. Results showed that the enzymatic browning of Lycium barbarum was dominant in the early drying stage and the non-enzymatic browning was dominant in the later drying stage. The drying-promoting and color-protecting agent could inhibit the activities of polyphenol oxidase (PPO) and peroxidase (POD) during the drying process of wolfberry and the accumulation of 5-hydroxymethylfurfural (5-HMF), maintain a high reducing sugar and free amino acid content, and had a strong inhibitory effect on the enzymatic browning and carbonyl ammonia reaction browning of Lycium barbarum. After the microstructure observation, it was found that the drying-promoting and color-protecting agent destroyed the waxy layer structure of the epidermis of wolfberry, which could promote the penetration of the color-retaining agent while increasing the drying speed. Through the measurement and analysis of each index and the observation of microstructure, the type of browning inhibition, and the mechanism of promoting drying and color protection of Lycium barbarum can be judged, which provides a theoretical basis for effectively controlling browning and improving the overall quality of Lycium barbarum.

Key words： wolfberry; drying-promoting and color-protecting agent; drying process; browning; microstructure

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