ε-聚赖氨酸复配丙酸钙对樱桃萝卜低温贮藏期品质及风味物质的影响

Effect of ε-polylysine complexed with calcium propionate on the quality and flavor of cherry radish during low temperature storage

以樱桃萝卜为试材,将其单层摆放于特定保鲜盒内并放置于冰箱内贮藏,每日进行6次ε-聚赖氨酸复配丙酸钙喷雾处理,通过测定失重率、Vc含量等指标,通过顶空固相微萃取-气质联用对樱桃萝卜不同贮藏期的品质和风味物质进行研究。结果表明:ε-聚赖氨酸复配丙酸钙能够显著抑制樱桃萝卜失重率的上升(P<0.05),在色泽保持方面整体存在积极作用,保持其亮度效果明显(P<0.05),保持红色色度则效果不显著(P>0.05),同时能够显著延缓樱桃萝卜硬度、可溶性固形物含量、Vc含量的下降速率(P<0.05)。樱桃萝卜共检出46种风味物质,其中主要呈现物质是含硫化合物,包括醇类、醚类、酮类、酯类和烃类,低温贮藏期间樱桃萝卜的风味物质成分含量变化表现为醇类、醚类和烃类上升,酮类和酯类下降,酚类和酸类无明显变化。其中ε-聚赖氨酸复配丙酸钙(ε-polylysine complexed with calcium propionate,ε-PL+CP)组醇类、醚类和烃类上升幅度较对照(CK)组大,酮类和酯类下降幅度较CK组小。

As a test material, the cherry radish was placed in a special crisper with a monolayer and stored in a refrigerator. Treated with ε-polylysine complexed with calcium propionate six times a day. By measuring the weight loss rate, Vc and the quality and flavor of cherry radish were studied in combination with the method of headspace solid phase micro extraction and gas chromatography. The results showed that ε-polylysine complexed with calcium propionate significantly inhibit the increase of weight loss of cherry radish （P〈0.05）. There was a positive effect on the retention of color and maintain the brightness effect （P〈0.05）, while the red color was not significant （P〉0.05）, and the rate of decrease in the hardness, soluble solids content and Vc content of cherry radish were significantly delayed （P〈0.05）. A total of 46 kinds of flavor substances are found in cherry radishes, in which the main substances are sulfur compounds, including alcohols, ethers, ketones, esters and hydrocarbons. During the low temperature storage period, the content of the flavor components of cherry radish is expressed as alcohol, ether and hydrocarbons rose, ketones and esters decreased, phenols and acids did not change significantly. The increase of alcohols, ethers and hydrocarbons in ε-polylysine complexed with calcium propionate （ε-PL＋CP） was larger than that in control group （CK）, ketones and esters class decline less than CK group.