一种复配保鲜剂对鲜切油豆角贮藏品质的影响

The Effect of a Complex Preservative on the Storage Qualities of Fresh-cut Oil Beans

以东北油豆角为原料,研究抗坏血酸、植酸和壳聚糖三种保鲜剂的复配对鲜切油豆角贮藏期间品质的影响,以蒸馏水为对照组,选取褐变度为指标进行单因素及正交试验,并选取叶绿素含量、抗坏血酸含量等作为指标,验证复配保鲜剂的保鲜效果。结果表明,抗坏血酸、植酸和壳聚糖三种保鲜剂的最佳浓度分别为0.25%,0.25%和1.0%;正交试验得出,鲜切油豆角的最佳复配保鲜剂由1.0%的壳聚糖溶液、0.30%抗坏血酸溶液和0.30%植酸溶液组成,影响顺序为:抗坏血酸>植酸>壳聚糖,得到的复配保鲜剂对鲜切油豆角有较好的保鲜作用。

The northeast oil beans selected as raw material, to study effects of ascorbic acid, phytic acid and chitosan three preservative on the quality of fresh-cut oil beans during storage. Distilled water as a control group, the degree of browning selected as an index of single factor experiment and orthogonal experiment, and the chlorophyll content, ascorbic acid content etc, selected as an index, validate complex preservative preservation effect. The results showed that the optimum concentrations of three preservatives including ascorbic acid, phytic acid and chitosan were 0.25%, 0.25% and 1.0%. Orthogonal experiments showed that the best beans fresh-cut oil complex preservative consisted of 1.0% chitosan solution, 0.30% ascorbic acid solution and 0.30% phytic acid, influencing order of ascorbic acid〉phytic acid〉chitosan, and complex preservative oil for fresh-cut green beans had a good effect on preservation.