摘要
目的:研究不同超声处理对鲜切马铃薯中的营养成分产生的影响,旨在阐明超声处理技术应用到鲜切马铃薯保鲜的中可行性。方法:分别采用Folin-Ciocaileu比色法、考马斯亮蓝法、直接滴定法、指示剂滴定法、紫外分光光度计法测定总酚、蛋白质、还原糖、可滴定酸和Vc含量。结果:超声处理能够抑制贮藏后期的鲜切马铃薯的总酚升高、有利于还原糖和Vc的保留,而对蛋白质、可滴定酸含量变化的作用效果不明显。其中,25℃下300 Hz超声处理8 min的鲜切马铃薯效果较好。结论:超声处理能有效保持鲜切马铃薯的营养成分。
Objective： In order to apply ultrasonic processing technology for fresh-cut potatoes, the changes of nutritional compositions of fresh-cut potatoes processed by different ultrasonic processing was investigated. Methods： the contents of total phenol, protein, reducing sugar, titratable acidity and vitamin C were analyzed using the relevant detection method. Results： Ultrasonic Processing could efficiently reduce the contents of total phenol, increasing the content reducing sugar, and vitamin C . Protein and titratable acidity were affected rarely. According to the results, the effects of ultrasonic processing on fresh-cut potato were slightly better under 300 Hz ultrasonic treatments which continued 8 min at 25 ℃. Conclusion： Ultrasonic processing could efficiently keep the nutritional compositions of fresh-cut potatoes.
出处
《现代生物医学进展》
CAS
2014年第26期5023-5026,共4页
Progress in Modern Biomedicine
基金
国家"十二五"科技支撑项目(2012BAK17B 05)
山东省自然科学基金项目(ZR2012CM038)
国家大学生创新计划(201210434024)
关键词
超声处理
鲜切马铃薯
营养成分
Ultrasonic processing
Fresh-cut potatoes
Nutritional compositions
