不同O_2分压对蒜米贮藏期品质影响的研究

Study on the Effect of Different Oxygen Partial Pressure on Quality of Garlic Clove During Storage

以蒜米为原料,以失重率、发芽率、总糖含量、Vc含量、游离氨基酸含量、大蒜素含量的变化以及对羟基自由基的清除能力为指标,研究蒜米分别在40%,60%,80%,100%等不同浓度的气调贮藏过程中的品质变化。在4℃条件下,以20天为1个贮藏周期进行贮藏。结果表明:80%氧气浓度对蒜米的贮藏效果较好。在第8天,样品组蒜米总糖含量和大蒜素含量达到最大,比对照组蒜米中总糖和大蒜素含量分别上升了52.69%,55%;第11天对羟基自由基的清除率达到最大,比对照组增加了3.8倍。

In this experiment,the garlic clove is selected as the raw material.It is preserved by the way of high oxygen atmosphere storage.The changes in weight loss rate,germination rate,total sugar content,Vc content,FAA content,allicin content and scavenging activity of hydroxyl radical are as the indexes,study the quality changes of garlic clove in different oxygen concentration（40%,60%,80%,100%）during storage.In this experiment,4 ℃,20 days is a storage period.The results show that the effect of 80% oxygen concentration on the storage effect of garlic clove is better as a whole.On the 8 th day,the total sugar content and allicin content of garlic clove in samle group reach the maximum,compared with the total sugar content and allicin content of garlic clove in control group,it rises by 52.69%,55%respectively.On the 11 th day,the scavenging rate of hydroxyl radical is the maximum,which increases 3.8 times than the control group.