摘要
天麻采收后分别用0．5％、1．5％、3．0％壳寡糖溶液浸泡处理40～50min，在常温条件下（25℃）贮藏180d，研究壳寡糖处理对天麻贮藏品质的影响。结果表明。经壳寡糖处理的天麻还原糖含量显著高于对照；过氧化氢（H202）及丙二醛（MDA）含量较对照低；过氧化氢酶（CAT）及过氧化物酶（POD）活性下降减慢；天麻素含量高于对照。表明壳寡糖可通过提高果实抗氧化防御系统的能力来延缓天麻衰老．保持其良好品质，其中以1．5％浓度的壳寡糖处理效果最佳。
Rhizoma gastrodiae was respectively dipped in 0.5%, 1.5% and 3.0% chito-oligosaccharide solution for 40-50 rain and then stored at normal temperature （25 ℃ ） for 180 days, and the effect of chito-oligosaccharide treatment on the storage quality of rhizoma gastrodiae was studied. The results showed that, compared with the control, the reducing sugar content of rhizoma gastrodiae which with the chito-oligosaccharide treatment was significantly higher, the contents of hydrogen peroxide （H202） and malondialdehyde （MDA） were lower, the activities of CAT and POD decreased slowly, and the content of gastrodin was higher. It showed that, ehito-oligosaccharide treatment could improve the ability of antioxidant defense system to delay the senescence of rhizoma gastrodiae, kept good quality, and the effect of 1.5% concentration of chito-oligosaccharide was the best.
出处
《保鲜与加工》
CAS
2014年第2期21-24,29,共5页
Storage and Process
关键词
壳寡糖
天麻
品质
天麻素
抗氧化
chito-oligosaccharide
rhizoma gastrodiae
quality
gastrodin
antioxidation
