摘要
研究由3种提取方法获得的八角茴香油对冬枣的保鲜效果,通过将茴香油与1%壳聚糖复合涂膜,定期测量贮藏过程中冬枣的腐烂率、失重率、可溶性固形物及果皮强度和果肉硬度等指标的变化,揭示不同茴香油对冬枣保鲜作用。结果表明:3种方法获得的八角茴香油的壳聚糖复合涂膜对冬枣的保鲜效果均优于对照组,且微波和超临界的茴香油效果较佳,八角茴香油对冬枣保鲜的最佳浓度为0.3%。
Effects of star anise oils from different extraction methods coated with 1% chitosan on winter jujube preservation were studied. Rot rate, weight loss rate, soluble solids, skin strength and the flesh firmness were tested during the preservation. Results show that the star anise oils from the three methods can effectively protect the quality of jujube, and the oils from microwave and supercritical fluid extracts even better. 0.3% star anise oil is the optimum concentration for preservation.
出处
《食品科技》
CAS
北大核心
2013年第10期264-269,共6页
Food Science and Technology
关键词
提取方法
八角茴香油
冬枣
保鲜
extraction methods
star anise oil
winter jujube
preservation
