可食中草药保鲜剂对冬枣贮藏品质的影响

Effect of edible Chinese herbal medicine preservative on storage quality of winter-jujube

研究丁香、良姜、苦参和甘草的提取液对冬枣的保鲜效果。冬枣分别在质量浓度为20mg/mL的丁香、苦参、甘草醇提取液和良姜水提取液中浸泡2min,常温贮藏,每5d测1次生理生化指标。结果表明,良姜水提取液处理能使冬枣保持较高的营养品质,中草药的醇提取液没有达到预期的保鲜效果。比较4种可食性中草药保鲜剂可得,良姜水提取液处理冬枣在常温贮藏时具有较好的保鲜作用。

The effect of freshness was studied about the extract of clove,galanga,radix sophorae flavescentis and liquorice on winter-jujube. Winter-jujubes were respectively immersed at the concentration of 20 mg/mL ethanol extract of clove,radix sophorae flavescentis and liquorice,as well as water extract of galanga 2 minutes,which were stored at room temperature,meanwhile measured with physiological and biochemical indexes every 5 days. The results showed that the water extract of galanga dealing with jujube can maintain a high nutritional quality,but the alcohol extract of Chinese herbal medicines have not achieved the desired effect of freshness. Compared these four kinds of edible herbs preservative,the water extract of galanga treating winter-jujube played a better preservation role during stored at room temperature.