杜仲叶绿原酸对果蔬保鲜作用的试验研究

Experimental Study on Fresh-keeping Effect of Chlorogenic Acid in Eucommia ulmoides Leaves on Fruits and Vegetables

为了探究杜仲叶绿原酸对时令果蔬的保鲜作用,将杜仲叶绿原酸与淀粉溶液分别按照1∶1、1∶10、1∶100的比例混合,制成不同剂量的保鲜液,在常温条件下对新鲜时令果蔬进行保鲜处理,定期检测果蔬的失重率、有机酸含量、维生素C含量、叶绿素含量等指标,探究其对果蔬的保鲜效果。结果表明:杜仲叶绿原酸能有效降低贮藏期间圣女果和黄瓜的失重率,明显抑制了圣女果和黄瓜的有机酸和维生素C含量进行性减少的趋势,在很大程度上保持了它们的新鲜程度。同时,杜仲叶绿原酸对圣女果和黄瓜的保鲜效果比对草莓的保鲜效果好得多。

In order to explore the fresh-keeping effect of chlorogenic acid in Eucommia ulmoides leaves on seasonal fruits and vegetables, the author mixed chlorogenic acid in E. ulmoides leaves with starch solution in the proportion of 1 ∶1, 1 ∶10 or 1 ∶100, and prepared different dosages of fresh-keeping solutions. The seasonal fresh fruits and vegetables were treated with these fresh-keeping solutions at room temperature, and the weight loss rate, organic acid content, vitamin C content and chlorophyll content of the treated fruits and vegetables were detected regularly. The results showed that chlorogenic acid in E. ulmoides leaves could effectively reduce the weight loss rate of cherry tomato and cucumber during storage, obviously inhibit the decreasing trend of their organic acid and vitamin C content, and maintain their freshness to a great extent. At the same time, the fresh-keeping effect of chlorogenic acid in E. ulmoides leaves on cherry tomato and cucumber was much better than that on strawberry.