摘要
将采后菠菜分别放入料液比为1∶20,1∶10,3∶20(m∶V)的甘草、高良姜复合提取液中,浸泡处理5min,以蒸馏水浸泡菠菜5min为对照试验,在(3±1)℃条件下贮藏,研究3种不同料液比的甘草、高良姜复合提取液处理对菠菜生理生化变化的影响。结果表明:与对照相比,3种保鲜处理均可在不同程度上提高菠菜贮藏期间的感官品质,抑制呼吸强度,减小失重率,减缓可滴定酸、VC及叶绿素含量的降解。其中料液比为1∶10(m∶V)的复合提取液对菠菜的保鲜效果最佳,与对照相比差异显著(P<0.05)。
Spinach were subjected to a treatment by dipping in licorice and hance ginger complex extracts with the ratio of material to liquid 1∶20,1∶10 and 3∶20（g/mg）for 5 min,respectively.The samples dipped in distilled water for 5 min used as control and then storage at 3±1 ℃ temperature.The effects of 3 different treatments on the physiological and biochemical changes of spinach were investigated.The results showed that each complex extracts could improve the sensory quality,inhibit the respiratory intensity,reduce weight loss,and delay the degradation of titratable acidity,vitamin C and chlorophyll contents compared with controls.The effect of the material liquid ratio of 1∶10（g/mL）compound extracts was the best and it could significantly（P〈0.05） improve the fresh-keeping effects of spinach compared with the control experiment.
出处
《食品与机械》
CSCD
北大核心
2012年第3期203-206,共4页
Food and Machinery
基金
山东省科技发展计划项目(编号:2008GG30008025)
关键词
甘草
高良姜
提取液
菠菜
保鲜
licorice； hance ginger； extract； spinach； fresh-keeping
