天麻贮藏工艺研究

Study on the Preservation Process of Gastrodiae Rhizoma

目的:考察蒸制断生、真空包装、低温贮藏、生物防腐剂(壳聚糖、连翘提取物)等技术手段对天麻外观质量、内在品质及贮藏期的影响,探究天麻的最佳贮藏工艺。方法:分别利用硬度计、色度计、称重法、HPLC、硫酸-苯酚法测定天麻的硬度、色度、可食率、失重率、天麻素及对羟基苯甲醇总量、天麻多糖含量,并对以上结果进行聚类分析。结果:天麻最佳的贮藏工艺为天麻经蒸制4 min后,通过热风干燥散失40%水分,涂抹2.00%壳聚糖,抽真空后4℃低温贮藏。在此工艺下贮藏6个月的天麻失重率降低为2.42%,硬度为16.47 kg/m^(3),可食率未见变化,天麻素与对羟基苯甲醇总含量为0.38%,多糖含量为15.45%,色度及滋味无明显改变。结论:鲜天麻经蒸制、热风干燥、涂刷壳聚糖、真空冷藏后能够有效保证天麻质量。

Objective:To investigate the effects of steam cutting,vacuum packaging,low temperature storage and biological preservatives(chitosan,extract of Forsythiae Fructus)on the appearance quality,internal quality and storage period of Gastrodiae Rhizoma,and to explore the best storage technology of Gastrodiae Rhizoma.Methods:The hardness,colorimeter,weighing method,HPLC,sulfuric acid-phenol method were used to determine the hardness,colorimeter,edible rate,weight loss rate,the total content of gastrodin and p-hydroxybenzyl alcohol,Gastrodiae Rhizoma polysaccharide content,and the above results were analyzed by cluster analysis.Results:The best storage technology of Gastrodiae Rhizoma was steam for 4 min,then 40%moisture was lost by hot air drying,2.00%chitosan solution was coated on the surface,and vacuumed and refrigerated at 4℃.After 6 months of storage,the loss weight of Gastrodiae Rhizoma was about 2.42%,the hardness was 16.47 kg/m^(3),the edible rate did not change,the total content of gastrodin and p-hydroxybenzyl alcohol was 0.38%,the content of Gastrodiae Rhizoma polysaccharide was 15.45%,and the color and taste did not change significantly.Conclusion:Gastrodiae Rhizoma can effectively preserve its quality after steaming,hot air drying,coating chitosan solution and vacuum refrigeration.