高浓度乙醇溶液保鲜鲜切山药研究

Study on the Chinese fresh-cut yam preserved by high concentration of ethanol solution

中文关键词:  鲜切山药  酶促褐变  多酚氧化酶

英文关键词:fresh-cut Chinese yam  enzymatic browning  polyphenol oxidase

中文摘要:

      目的 筛选出一种安全有效的鲜切山药保鲜剂。方法 将去皮切成0.5 cm的山药片分成3组, 分别放入0.08% NaHSO3溶液中浸泡2 h, 25%乙醇溶液中2 min, 以在蒸馏水中10 min的样品作为对照组, 测定其在4 ℃温度下贮藏15 d的各项生理生化指标。结果 相比对照组, 0.08%NaHSO3和25%乙醇溶液能够显著地降低鲜切山药的褐变程度, 抑制多酚氧化酶(PPO)酶活性、呼吸作用和微生物的生长, 较好地保持了鲜切山药片的商品价值。结论 综合安全性和有效性考虑, 25%乙醇溶液适宜作为鲜切山药的保鲜剂, 可替代传统的含硫护色剂, 达到较好的保鲜效果。

英文摘要:

      Objective To screen a safe and effective preservative for Chinese fresh-cut yam. Methods Fresh-cut Chinese yam was peeled and sliced into 0.5 cm, and the prepared discs were dipped for 2 h in the solution of 0.08% NaHSO3, 2 min in the solutions of 25% ethanol (V:V), respectively. The samples dipped for 10 min in the distilled water was regarded as control. Then the physiological and biochemical indices of samples were determined during the 15 d storage time at 4 ℃. Results 0.08% NaHSO3 and 25% ethanol treatment significantly delayed the discoloration, repressed the increases of polyphenol oxidase (PPO) and respiration, lowered the microbial population in fresh-cut Chinese yam. Conclusion Considering the safety and effec-tiveness, 25% ethanol was more suitable as a preservative of Chinese fresh-cut yam than the sulfite, which could replace the traditional sulfur preservative to achieve a good result.