ZHANG Yongqing,JIANG Yaping,ZHANG Jiawen.Fresh-keeping Effect of Dandelion Extract on Fresh-cut Lotus Root[J].Northern Horticulture,2019,43(19):75-80.[doi:10.11937/bfyy.20190073]
蒲公英提取液对鲜切莲藕的保鲜作用
- Title:
- Fresh-keeping Effect of Dandelion Extract on Fresh-cut Lotus Root
- Keywords:
- dandelion; extract; fresh-cut lotus root; fresh keeping; browning
- 文献标志码:
- A
- 摘要:
- 以鲜切莲藕为试材，通过测定其褐变度、失重率、维生素C、可滴定酸、游离氨基酸、总酚物质、花青素和类黄酮含量，研究了15%蒲公英提取液和蒸馏水（CK）对鲜切莲藕的保鲜效果，以期实现鲜切果蔬的天然保鲜。结果表明:贮藏过程中鲜切莲藕维生素C、可滴定酸、游离氨基酸、总酚物质、花青素和类黄酮含量呈下降趋势，失重率和褐变度L*值呈上升趋势。与CK相比，15%蒲公英提取液能显著抑制鲜切莲藕维生素C、可滴定酸、游离氨基酸、总酚物质、花青素和类黄酮含量的下降以及褐变度L*值和失重率的上升（P＜0.01），从而保持了鲜切莲藕良好的品质。
- Abstract:
- In order to realize the natural preservation of fresh-cut fruits and vegetable，using fresh-cut lotus root as the material，the effects of 15% dandelion extract and the control(CK) treated with distilled water on fresh-cut lotus root were studied by measuring browning degree，weight loss rate,and the contents of vitamin C，titratable acid，free amino acid，total phenolic substance，anthocyanin and flavonoids.The results showed that，with the increasing the storage time，the downward trend in the contents of vitamin C，titratable acid，free amino acid,total phenolics，anthocyanin and flavonoids of fresh-cut lotus root appeared.At the same time，the L* value of browning degree and weight loss rate increased.Compared with CK，the declining of vitamin C，titratable acid，free amino acid,total phenolics，anthocyanin and flavonoids，and the increasing of browning degree L* value and weight loss rate,of which fresh-cut lotus root exposed to 15% dandelion extract，could be extremely significantly inhibited.Therefore，the good quality of fresh-cut lotus root was contained.
参考文献/References:
[1]夏文水，姜启兴，张家骊，等.莲藕方便食品加工技术的研究[J].食品与机械，2007(1)：139-142.[2]徐莉.鲜切根、茎类蔬菜褐变控制技术的研究[D].泰安：山东农业大学，2008.[3]张永清.异抗坏血酸钠对鲜切莲藕营养成分的影响[J].食品工业，2015，36(7)：9-12.[4]HE J，QIN Z，XUE D，et al.Oxyresveratrol and ascorbic acid O/W microemulsion：Preparation，characterization，anti-isomerization and potential application as antibrowning agent on fresh-cut lotusroot slices[J].Food Chemistry，2017，214：269-276.[5]王向阳，姜丽佳，王忠英，等.莲藕的酶促褐变及其贮藏中褐变的控制[J].农业工程学报，2009，25(4)：276-280.[6]IBRAHIM G E，HASSAN I M，ABDELRASHID A M，et al.Effect of clouding agents on the quality of apple juice during storage[J].Food Hydrocolloids，2011，25(1)：91-97.[7]YAN S，LI L，HE L，et al.Maturity and cooling rate affects browning，polyphenol oxidase activity and gene expression of ‘Yali’ pears during storage[J].Postharvest Biology ＆ Technology，2013，85：39-44.[8]秦凤贤，赵靖.蒲公英提取液对冷却牛肉保鲜效果的影响[J].黑龙江畜牧兽医，2016(21)：202-204.[9]张变玲，刘耀成，周琦，等.壳聚糖结合蒲公英提取物涂膜保鲜青椒研究[J].湖南工程学院学报(自然科学版)，2016，26(4)：60-63.[10]王晓英，刘长姣，段连海，等.蒲公英总黄酮提取物在冷鲜猪肉涂膜保鲜中的应用[J].食品科学，2014，35(6)：214-218.[11]沈奇，金春雁，张卫明，等.蒲公英绿原酸及其包合物对葡萄保鲜作用的研究[J].食品科学，2007(6)：332-335.[12]中华人民共和国卫生部，中国国家标准化管理委员会.G B/T 5009.86-2003 蔬菜、水果及其制品中总抗坏血酸的测定(荧光法和2,4-二硝基苯肼法)[S].北京：中国标准出版社，2008.[13]曹建康，姜微波，赵玉梅，等.果蔬采后生理生化实验指导[M].北京：中国轻工业出版社，2007.[14]王军，程晶晶，余垒.南瓜片热风-微波联合干燥特性及品质评价[J].食品工业，2016，37(4)：84-88.[15]周蓉，蒋芳玲，梁梅，等.用色差仪法定量分析番茄果实番茄红素的含量[J].江西农业学报，2012，24(9)：45-48,50.
相似文献/References:
[1]刘丽娟,徐鸿雁,王宏伟.蒲公英有效成分抑菌试验研究[J].北方园艺,2013,37(01):180.
LIU Li-juan,XU Hong-yan,WANG Hong-wei.Study on Effective Antimicrobial Ingredients Experimental of Taraxacum mongolicum Hand.-Mazz[J].Northern Horticulture,2013,37(19):180.
[2]李伟锋,何玲,张江利,等.生姜提取液对鲜切苹果贮藏品质的影响[J].北方园艺,2012,36(03):157.
LI Wei-feng,HE Ling,ZHANG Jiang-li,et al.Effect of Ginger Extract on Storage Quality of Fresh-cut Apple[J].Northern Horticulture,2012,36(19):157.
[3]梁魁景,魏淑珍.覆盆子在核桃乳中的应用[J].北方园艺,2012,36(05):164.
LIANG Kui-jing,WEI Shu-zhen.The Application in Walnut Milk Raspberries[J].Northern Horticulture,2012,36(19):164.
[4]陶宏征,田学军,夏芳,等.三叶鬼针草水提液对蒲公英种子萌发和幼苗生长的化感作用[J].北方园艺,2015,39(10):87.[doi:10.11937/bfyy.201510021]
TAO Hong-zheng,TIAN Xue-jun,XIA Fang,et al.Allelopathic Effect of Bidens pilosa Extracts on Germination and Seedling Growth of Taraxacum mongolicum[J].Northern Horticulture,2015,39(19):87.[doi:10.11937/bfyy.201510021]
[5]王 鹏,郭 丽.响应面法优选蒲公英中绿原酸的提取工艺研究[J].北方园艺,2010,34(23):0.[doi:10.11937/bfyy.201023016]
W ANG Peng,GUO Li.Optimization of Chlorogenic Acid Extracting of Dandelion by Response Surface Methodology[J].Northern Horticulture,2010,34(19):0.[doi:10.11937/bfyy.201023016]
[6]高阳,郑嘉鹏,陈明,等.桂枝和丁香提取液对南丰蜜桔采后贮藏品质的影响[J].北方园艺,2016,40(17):124.[doi:10.11937/bfyy.201617029]
GAO Yang,ZHENG Jiapeng,CHEN Ming,et al.Effect of Extracts From Ramulus cinnamomi and Clove on Postharvest Fruit Quality of Nanfeng Tangerine[J].Northern Horticulture,2016,40(19):124.[doi:10.11937/bfyy.201617029]
[7]赵 磊,杨 延 杰,林 多.蒲 公 英 光 合 特 性 的 研 究[J].北方园艺,2008,32(04):0.[doi:10.11937/bfyy.200804010]
ZHAO Lei,YANG Yan -jie,LIN Duo.Studies on the Photosynthetic Characteristics of Taraxacum Mongolicum[J].Northern Horticulture,2008,32(19):0.[doi:10.11937/bfyy.200804010]
[8]王国霞,陈丽培,韩玉,等.银杏外种皮及银杏叶提取液对鲜切苹果保鲜的影响[J].北方园艺,2017,41(04):120.[doi:10.11937/bfyy.201704028]
WANG Guoxia,CHEN Lipei,HAN Yu,et al.Effects of Extracts of Exotesta and Leaves of Ginkgo biloba L.on Fresh-cut Apples Fresh-keeping[J].Northern Horticulture,2017,41(19):120.[doi:10.11937/bfyy.201704028]
[9]何树海.太行山旱作梯田核桃与蒲公英套种技术及效益分析[J].北方园艺,2019,43(13):174.[doi:10.11937/bfyy.20190297]
[10]王鹏,郭丽,刘爽,等.绿原酸提取物的抗氧化活性协同增效作用[J].北方园艺,2021,(15):106.[doi:10.11937/bfyy.20205387]
WANG Peng,GUO Li,LIU Shuang,et al.Synergistic Effect on Antioxidant Activity of Chlorogenic Acid Extract[J].Northern Horticulture,2021,(19):106.[doi:10.11937/bfyy.20205387]
备注/Memo
第一作者简介：张永清（1975-），女，博士，副教授，研究方向为农产品贮藏与加工、食品安全监测与控制。E-mail：zyq336@163.com.基金项目：河南省科技厅科技攻关资助项目（172102110207）；河南省教育厅科学技术研究重点资助项目（16A210013）；河南省高等学校科技创新团队支持计划资助项目（15IRTSTHN016）。收稿日期：2019-03-08