摘要
为了保持鲜切甘薯的色泽及抗氧化性,延长其货架期,研究黄原胶、壳聚糖、海藻酸钠及羧甲基纤维素钠涂膜处理对鲜切甘薯贮藏期间色泽及抗氧化性的影响。结果表明,随贮藏时间延长,对照组的褐变程度不断加重,多酚含量和抗氧化活性明显降低;涂膜处理能明显降低褐变程度,防止贮藏后期酚类物质的氧化,从而减缓鲜切甘薯的整体抗氧化能力的下降程度。
In order to preserve the color and antioxidant activity of fresh-cut sweet potato and extend its shelf life, the effects of different types of coating treatment （xanthan gum, chitosan, sodium alginate, and carboxymethyl cellulose sodium）on the color and antioxidant activity of fresh-cut sweet potato during storage were studied.The results showed that the browning degree increased during storage period of blank treatment, and the polyphenol content and the antioxidant activity decreased obviously, but coating treatment could reduce the browning degree markedly,and prevent polyphenol oxidation and delay the decreasing degree of the total antioxidant activity of fresh-cut sweet potato during the late period of storage.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第15期343-345,共3页
Science and Technology of Food Industry
基金
现代农业产业技术体系建设专项资金资助(CARS-11-B-18)
浙江省自然科学基金(LY13C200012)
全国大学生创新创业训练计划项目(201210341004)
浙江省大学生科技创新活动计划(新苗人才计划)(2012R412003)
关键词
鲜切甘薯
涂膜
色泽
抗氧化性
fresh- cut sweet potato
coating
color
antioxidant activity
