不同温度和气体微环境对贵州乌天麻片贮藏品质的影响

Effects of different temperature and gaseous micro-environment on storage quality of Gastrodia elata slices from Guizhou

中文关键词:  乌天麻片  气体微环境  储藏  品质

英文关键词:Gastrodia elata slices  gaseous micro-environment  storage  quality

中文摘要:

      目的 探究不同温度、气体微环境对贵州乌天麻片贮藏品质的影响。方法 以贵州乌天麻片干品为原材料, 考察不同贮藏温度(10、25和40℃)和气体微环境(空气、脱氧剂、N2和CO2)下乌天麻片干品品质的动态变化。结果 在120 d的贮藏期内, 随着贮藏时间的增加, 乌天麻片的褐变指数、剪切力、总黄酮和对羟基苯甲醛含量整体上呈上升趋势, 多糖、蛋白质、总酚、天麻素含量整体上呈下降趋势, 对羟基苯甲醇、腺苷和巴利森苷A含量变化趋势不明显。与25℃和40℃相比, 10℃贮藏条件下乌天麻片感官和有效成分含量指标更接近于0 d; 与空气组和脱氧组相比, CO2充气条件下干品品质最优, 其次为N2。结论 结合经济成本, 10℃低温结合CO2或N2充气可作为乌天麻片推荐贮藏技术。本研究可为乌天麻片的合理贮藏、质量评价提供理论依据和技术参考。

英文摘要:

      Objective To explore the effects of different temperature and gaseous micro-environment on storage quality of Gastrodia elata slices from Guizhou. Methods The quality of Gastrodia elata slices from Guizhou dried products were investigated under different storage temperatures (10, 25, 40℃) in different gaseous micro-environment (air, deoxidizer, N2, CO2). Results The browning index, shear stress, total flavonoids and p-hydroxybenzaldehyde content of all samples showed an overall upward trend during 120 d storage with the increase of storage time, while polysaccharides, protein, total polyphenols and gastrodin content showed an overall downward trend, the trend of changes in the content of p-hydroxybenzyl alcohol, adenosine and parishin A was not significant.. Compared with 25℃ and 40℃, the sensory and effective ingredient content indicators of Gastrodia elata slices under 10℃ storage conditions were closer to 0 d. Compared with the air and deoxidizer group, the quality of dry product maintained the best under CO2 storage environment, followed by N2. Conclusion Considering economic costs, 10℃ low temperature combined with CO2 or N2 inflation can be recommended as a storage technology for Gastrodia elata slices. This study provides theoretical basis and technical reference for the rational storage and quality evaluation of Gastrodia elata slices.