不同保鲜剂对大豆储藏期间品质指标影响研究

Effects of different preservatives in quality indexes of soybean during storage period

制作新型保鲜剂——肉桂精油微胶囊保鲜剂,与其他化学涂膜保鲜剂对大豆防腐保鲜效果进行比较。在15℃储藏过程中,定期测定大豆的脂肪酸值、氮可溶性指数、含水量和微生物相关的品质指标。结果表明:储藏5个月后,肉桂精油微胶囊处理组的脂肪酸值增量最少,而且与其他处理组均存在显著性差异(P<0.05);空白组大豆的氮可溶性指数下降了27.9%,肉桂精油微胶囊保鲜剂处理下降量仅为19.8%;不同处理组含水量均缓慢上升,且肉桂精油微胶囊保鲜剂处理组的含水量增量最小;不同处理组细菌总数上升幅度明显,各处组间两两比较均为显著性差异(P<0.05);不同处理组的霉菌总数两两比较也都为显著性差异(P<0.05),且肉桂精油微胶囊处理组霉菌总数最少。因此,肉桂精油微胶囊保鲜剂在大豆储藏过程中能够发挥自身优势,相比化学涂膜保鲜剂防腐保鲜效果更佳。

Making a new preservative-cinnamon essential oil microcapsule.It is compared with other chemical coating preservative on effects of soybean preservation.During storage at 15 ℃,regular measurement of soybean fatty acid,nitrogen soluble index,water content and microbial indexes.The results demonstrated that after five months of storage,the fatty acid increment of cinnamon essential oil microcapsule group was the fewest,there were significant differences in other treatment groups（P〈0.05）.The nitrogen solubility index of soybean in the blank control group was decreased by 27.9%,the decrease of nitrogen solubility index of cinnamon essential oil microcapsule group was only 19.8%.The water content in different treatment groups were slowly increased,and the water content in the treatment group of the cinnamon essential oil microcapsule was the smallest.The total number of bacteria in different treatment groups increased significantly,and there were significant differences among the differentgroups（P〈0.05）.The total number of molds in different treatment groups were also significantly different（P〈0.05）,and the total number of molds in the cinnamon essential oil microcapsule group was the least.Therefore,the cinnamon essential oil microcapsule preservative in soybean storage process can play its own advantages,compared to the chemical coating preservative,its effect is better.