木酢液对2种类型蔬菜感官品质和质量安全的效应

Effects of Wood Vinegar on Flavor Quality and Food Safety of Vegetables in Two Types

为了研究木酢液对蔬菜感官品质和质量安全的影响,对番茄和大白菜施用不同浓度的木酢液进行对照试验。结果表明:经低浓度500倍木酢液处理后,番茄体内番茄红素含量、Vc含量以及糖酸比均显著增加;大白菜体内可溶性糖含量、可溶性蛋白含量和Vc含量提高明显。而经高浓度300倍木酢液处理后,番茄中番茄红素含量减少,其他指标无显著变化;大白菜除叶绿素含量显著升高外,其他指标变化不显著或降低。此外,木酢液处理显著降低了番茄和大白菜的亚硝酸盐水平,并且没有明显增加重金属的富集程度。这说明适宜浓度的木酢液可以改善蔬菜品质,并能有效保障2类蔬菜的食品质量安全。

The experiment was carried out to study the effects of wood vinegar on flavor quality and food safety indicators of tomato and Chinese cabbage by designing different concentration of wood vinegar.The results showed that lycopene content,Vc content and sugar-acid ratio of tomato and contents of soluble sugar,soluble protein and Vc of Chinese cabbage were increased greatly under the low concentration treatment （P500）.Lycopene content of tomato was obviously decreased and chlorophyll content of Chinese cabbage was significantly increased under the high concentration treatment （P300）,while other indicators were not markedly changed.In addition,nitrite content of both vegetables were remarkably decreased under two wood vinegar treatments,while it seemed no conspicuous increase in the enrichment of heavy metals.Therefore,wood vinegar of suitable concentration can improve the flavor quality and effectively keep food safety of vegetables.