不同透明包装材料对东北酸菜褐变品质的影响

Effect of different transparent packaging materials on browning quality of northeast sauerkraut

中文关键词:  东北酸菜  褐变  包装袋  多酚氧化  VC氧化  美拉德反应

英文关键词:northeast sauerkraut  browning  packaging bags  polyphenol oxidation  VC oxidation  Maillard reaction

中文摘要:

      目的 研究不同透明包装材料对酸菜褐变的影响因素。方法 采用聚对苯二甲酸乙二醇酯/聚乙烯(polyethylene terephalate/polyethylene, PET/PE)、聚酰胺/流延聚丙烯薄膜(polyamides/retort cast polypropylene, PA/RCPP)、PA/CPE(chlorinatedpolyethylene)、PET/PA/RCPP 4种透明材料包装的酸菜为研究对象, 以聚酰胺/铝/聚乙烯(polyethylene terephalate/aluminum/polyethylene, PET/AL/PE)不透明包装的酸菜为对照, 测试分析贮藏期间酸菜的褐变度、色泽、氨基态氮含量、还原糖含量、VC含量变化情况。结果 各包装袋对酸菜褐变的抑制效果大小为PET/PA/RCPP>对照=PA/RCPP>PA/CPE=PET/PE, 其中PET/PA/RCPP包装袋明显降低了多酚的氧化缩合(P<0.05); PA/RCPP包装袋明显降低了VC的氧化分解(P<0.05); PET/PE和PA/CPE 2种包装袋对多酚和VC的效果不明显; 各组包装袋对氨基态氮和还原糖的影响不明显。结论 PET/PA/RCPP包装对抑制贮藏期间酸菜褐变有积极影响。

英文摘要:

      Objective To study the effect of different transparent packaging materials on browning quality of northeast sauerkraut. Methods The 4 kinds of sauerkraut packed by transparent materials including polyethylene terephalate/polyethylene (PET/PE), polyamides/retort cast polypropylene (PA/RCPP), polyamides/chlorinatedpolyethylene (PA/CPE), PET/PA/RCPP were used as research objects, and the sauerkraut with opaque packaging of polyamide/eluminum/polyethylene (PET/AL/PE) was used as a control. Browning, color, amino nitrogen content, reducing sugar content and VC content of sauerkraut during storage were analyzed. Results The inhibitory effect of each bag on browning of sauerkraut was PET/PA/RCPP>control=PA/RCPP>PA/CPE=PET/PE, and PET/PA/RCPP bags significantly reduced the oxidative condensation of polyphenols (P<0.05). The PA/RCPP packaging bag significantly reduced the oxidative decomposition of VC (P<0.05). The PET/PE and PA/CPE bags were not effective for polyphenols and VC. The effects of PET/PE and PA/CPE bags on polyphenols and VC were not obvious. The effects of the bags on amino nitrogen and reducing sugar were not obvious. Conclusion PET/PA/RCPP packaging has a positive effect on inhibiting browning of sauerkraut during storage.