[1]朱东兴,刘天鹤,仲伟,等.不同处理方法对小松菜冻藏期保鲜品质的影响[J].北方园艺,2016,40(10):131-134.[doi:10.11937/bfyy.201610033]
　ZHU Dongxing,LIU Tianhe,ZHONG Wei,et al.Effect of Different Treatments on Quality Preservation of Frozen Komatsuna[J].Northern Horticulture,2016,40(10):131-134.[doi:10.11937/bfyy.201610033]
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不同处理方法对小松菜冻藏期保鲜品质的影响

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第40卷 期数: 2016年10 页码: 131-134 栏目: 出版日期: 2016-05-30
Title:
Effect of Different Treatments on Quality Preservation of Frozen Komatsuna
作者:
朱东兴1; 刘天鹤2; 仲伟2; 韩曜平1; 黄友如1; 陈义勇1
(1.常熟理工学院 生物与食品工程学院，江苏 常熟 215500；2.台太兴业(常熟)食品有限公司，江苏 常熟 215537）
Author(s):
ZHU Dongxing1; LIU Tianhe2; ZHONG Wei2; HAN Yaoping1; HUANG Youru1; CHEN Yiyong1
(1.Department of Biology and Food Engineering，Changshu Institute of Technology，Changshu，Jiangsu 215500；2.Titan Industrial (Changshu) Foods Co.Ltd.，Changshu，Jiangsu 215537)
关键词:
小松菜; 护绿; 保鲜; 电感耦合等离子体发射光谱法（ICP-OES）
Keywords:
komatsuna; maintaining of green; quality preservation; ICP-OES
DOI:
10.11937/bfyy.201610033
文献标志码:
A
摘要:
以新鲜小松菜为试材，采用小苏打复合液、乙酸锌复合液2种不同保绿途径对其冻藏前进行烫漂处理，并对小松菜钙、钠、锌元素含量进行测定，比较了2种不同前处理消解方法精确性，研究了不同处理方法对冻藏期小松菜相关品质指标的影响。结果表明：2种保绿途径均显著延缓了小松菜总叶绿素含量的损失（P＜0.05），不同程度增加了样品中钙、钠、锌离子含量，其中金属离子保绿途径的乙酸锌复合液处理样品的锌离子残留量超标，相比而言，碱保绿途径的小苏打复合液处理对冻藏期小松菜相关元素残留安全性及护绿效果较好，处理时应避免长时间、高温烫漂对产品硬脆度的破坏而抵消复合液中钙离子的保脆效应。
Abstract:
The fresh komatsuna was used as raw material，the effect of compound sodium bicarbonate solution（alkali preserving green method） and compound zinc acetate solution (metal ion preserving green method) blanching treatments on the storage quality of post harvest komatsuna were studied，and the effect of different pretreatment methods on the detection accuracy of element content to komatsuna was discussed by determining of calcium，sodium，zinc content．The results showed that the alkali preserving green method and the metal ion preserving green method could significantly inhibit the loss of total chlorophyll content (P＜0.05) and enhance the zinc，calcium，sodium element content of the samples to different extent，however there was the excessive zinc residue in the samples blanched by compound zinc acetate solution as metal ion preserving green method，on the whole，the alkali preserving green method was better than the metal ion preserving green method in preserving green and reducing excessive ion (such as zinc) residue of the test samples.There shall pay more attention to the blanching factor of avoiding high temperature and long minutes than to the factor of calcium treatment in order to protect brittleness.

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备注/Memo

第一作者简介：朱东兴（1977-），男，硕士，副教授，研究方向为园艺产品采后贮藏与保鲜。E-mail：eastar@cslg.edu.cn. 基金项目：苏州市科技计划资助项目（SYN201517）；常熟市农业科技计划资助项目（CN201417）。

更新日期/Last Update: 2016-07-11