鲜切水芹保鲜复配剂的优化及保鲜效果研究

doi:10.3969/j.issn.1005-1295.2023.04.005

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包装与食品机械 ›› 2023, Vol. 41 ›› Issue (4) : 25-32. DOI: 10.3969/j.issn.1005-1295.2023.04.005

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试验研究

鲜切水芹保鲜复配剂的优化及保鲜效果研究

林帆¹, 王利强^1,2, 李江阔^3,4

作者信息 +

Optimization and preservation effect of compound agent for fresh-cut oenanthe javanica

LIN Fan¹, WANG Liqiang^1,2, LI Jiangkuo^3,4

Author information +

文章历史 +

摘要

为保持鲜切水芹的贮藏品质，选取柠檬酸、氯化钙和葡萄糖酸锌为试验因素，以褐变指数、叶绿素含量为响应值，经响应面试验优化复配剂配方并研究其保鲜效果。结果表明：经响应面优化后的保鲜复配剂最佳配方为柠檬酸3.44 g/L、氯化钙1.1 g/L、葡萄糖酸锌50.7 mg/L；经优化后的复配剂能更好地维持鲜切水芹的贮藏品质，减少重量损失，延缓叶绿素降解和失绿现象，推迟可溶性固形物含量上升，抑制丙二醛的增加，对抗坏血酸含量无不利影响。研究有助于延长水芹货架寿命，为水芹贮藏保鲜提供借鉴。

Abstract

In order to maintain the storage quality of fresh-cut Oenanthe javanica,citric acid,calcium chloride and zinc gluconate were selected as the main factors,and the browning index and chlorophyll content were used as the response values.The formulation of the compound was optimized by response surface experiment and the preservation effect was studied.The results show that the optimal formulation of fresh-keeping compound after response surface optimization was citric acid 3.44 g/L,calcium chloride 1.1 g/L,and zinc gluconate 50.7 mg/L.The optimized compound could better maintain the storage quality of fresh-cut Oenanthe javanica,reduce weight loss,delay chlorophyll degradation and chlorosis,delay the increase of soluble solid content,inhibit the increase of malondialdehyde,and has no adverse effect on ascorbic acid content.This study is helpful to prolong the shelf life of Oenanthe javanica and provide reference for storage and preservation of Oenanthe javanica.

导出引用

林帆, 王利强, 李江阔. 鲜切水芹保鲜复配剂的优化及保鲜效果研究[J]. 包装与食品机械, 2023, 41(4): 25-32 https://doi.org/10.3969/j.issn.1005-1295.2023.04.005

LIN Fan, WANG Liqiang, LI Jiangkuo. Optimization and preservation effect of compound agent for fresh-cut oenanthe javanica[J]. Packaging and Food Machinery, 2023, 41(4): 25-32 https://doi.org/10.3969/j.issn.1005-1295.2023.04.005

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