[1]朱旋,田芸,孙海燕,等.茶多酚结合超高压处理对鲜切天麻贮藏品质的影响[J].北方园艺,2024,(20):83-90.[doi:10.11937/bfyy.20241299]
　ZHU Xuan,TIAN Yun,SUN Haiyan,et al.Effects of Tea Polyphenols Combined With High Hydrostatic Pressure on Storage Quality of Fresh-cut Gastrodia elata Bl.[J].Northern Horticulture,2024,(20):83-90.[doi:10.11937/bfyy.20241299]

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茶多酚结合超高压处理对鲜切天麻贮藏品质的影响

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 期数: 2024年20 页码: 83-90 栏目: 出版日期: 2024-10-31

Title:: Effects of Tea Polyphenols Combined With High Hydrostatic Pressure on Storage Quality of Fresh-cut Gastrodia elata Bl.

文章编号:: 1001-0009(2024)20-0083-08

作者:: 朱旋1; 田芸1; 孙海燕1; 2; 3; 4; 5; 王瑞6; 金文刚1; 陈琛1; （1.陕西理工大学生物科学与工程学院，陕西汉中 723000；2.陕西理工大学陕西省资源生物重点实验室，陕西汉中 723000；3.国家农产品保鲜工程技术研究中心秦巴地区保鲜工作站，陕西汉中 723000；4.陕南秦巴山区生物资源综合开发协同创新中心，陕西汉中 723000；5.陕西理工大学秦巴生物资源与生态环境省部共建国家重点实验室（培育），陕西汉中 723000；6.贵阳学院食品与制药工程学院，贵州贵阳 550000）

Author(s):: ZHU Xuan1; TIAN Yun1; SUN Haiyan1; 2; 3; 4; 5; WANG Rui6; JIN Wengang1; CHEN Chen1; (1.School of Biological Science and Engineering，Shaanxi University of Technology；2.Shaanxi Provincial Key Laboratory of Resource Biology，Shaanxi University of Technology；3.Qinba Area Freshness Preservation Workstation，National Research Center for Agricultural Products Freshness Preservation Engineering Technology；4.Collaborative Innovation Center for Comprehensive Development of Biological Resources in Qinba Mountain Area)

关键词:: 鲜切天麻; 茶多酚; 脂质体; 超高压处理

Keywords:: fresh cut Gastrodia elata Bl.; tea polyphenols; liposomes; ultra-high pressure treatment

分类号:: S 853.75

DOI:: 10.11937/bfyy.20241299

文献标志码:: A

摘要:: 以汉中红天麻为试材，采用茶多酚脂质体均匀喷涂鲜切天麻，晾干后真空包装进行超高压处理，同时设置3个对照，即直接真空包装处理、喷涂茶多酚脂质体后真空包装处理和真空包装结合超高压处理，每隔7 d测定其失重率、腐烂指数、水分、微观结构、过氧化物酶（POD）活性、多酚氧化酶（PPO）活性和丙二醛（MDA）含量7个生理指标,研究了茶多酚结合超高压处理对鲜切天麻贮藏期间品质的影响，以期为鲜切天麻贮藏保鲜提供参考依据。结果表明：42 d时，茶多酚结合超高压处理失重率为0.48%、腐烂指数为0.86、PPO活性为1 U·g-1，MDA含量为0.69 μmol·L-1，均低于直接真空包装处理，且在42 d时其POD活性显著低于0 d，微观结构组织致密，褐变点少，保鲜效果最佳。因此，茶多酚结合超高压处理可用于鲜切天麻片贮藏保鲜。

Abstract:: Taking Hanzhong Red Gastrodia elata Bl. as the experimental material,fresh cut Gastrodia elata Bl. was uniformly sprayed with tea polyphenol liposomes,after drying，it was vacuum packaged and subjected to ultra-high pressure treatment，three control groups were also set up，namely the direct vacuum packaging group，the vacuum packaging group after spraying tea polyphenol liposomes，and the vacuum packaging combined with ultra-high pressure group，seven physiological indicators，included weight loss rate，decay index，water content，microstructure，peroxidase (POD) activity，polyphenol oxidase (PPO) activity，and MDA content，were measured every 7 days.The effect of tea polyphenols combined with ultrahigh-pressure treatment on the quality of freshly cut Gastrodia elata Bl. during storage was studied，in order to provide reference for the preservation of fresh cut Gastrodia elata Bl. during storage.The results showed that at 42 days，the weight loss rate of the tea polyphenol combined with ultra-high pressure treatment group was 0.48%，the decay index was 0.86，the PPO activity was 1 U·g-1，and the MDA content was 0.69 μmol·L-1 ,they were lower than that of the direct vacuum packaging group，and its POD activity was significantly lower than 0 days at 42 days.The microstructure was dense，with fewer browning points，and the best preservation effect.Therefore，the combination of tea polyphenols and ultra-high pressure treatment could be used for the storage and preservation of fresh cut Gastrodia elata Bl.slices.

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备注/Memo

第一作者简介：朱旋(1998-)，女，硕士研究生，研究方向为农产品贮藏保鲜加工。E-mail:1935392202@qq.com.责任作者：孙海燕（1979-），女，博士，副教授，现主要从事食品贮藏加工与功能营养等研究工作。E-mail:diyson2008@163.com.基金项目：陕西理工大学人才启动资助项目（SLGRCQD2029）;校企合作资助项目（2023）;陕西省科技厅资助项目（22JM-137）。收稿日期：2024-03-28

更新日期/Last Update: 2024-10-29