充氮包装对鲜参品质的影响及货架期预测

Quality Change and Shelf-Life Prediction of Nitrogen-Packed Fresh Ginseng

为延长鲜参的货架期,本实验采用充氮包装,研究贮藏温度在4、37℃和45℃条件下鲜参的理化指标和微生物指标的变化,进一步通过研究鲜参在不同温度下的总皂苷含量和水分含量随时间的变化规律,建立总皂苷含量与贮藏温度之间的一级反应动力学模型。结果表明:随贮藏温度升高,鲜参水分和总皂苷含量整体呈逐渐下降的趋势,37℃时鲜参表面的菌落总数随贮藏时间的延长不断增长,而45℃条件下鲜参表面的菌落总数随贮藏时间的延长呈下降趋势;贮藏期间鲜参总皂苷含量变化的一级动力学模型和Arrhenius方程具有较高的拟合度(R2>0.94),可根据充氮包装人参在不同温度贮藏条件下的总皂苷含量变化对剩余货架期进行预测,经验证鲜参的货架期预测模型的相对误差在10%以内。

In the present study,to extend shelf-life,we investigated the changes in the physicochemical and microbiological qualities of fresh ginseng packaged in nitrogen atmosphere during storage at 4,37 and 45℃.Further,the changes in total saponin content and moisture content during storage at different temperatures were monitored and a first-order kinetic model was established describing the effect of storage temperature on total saponin content.The results showed that moisture and total saponin contents in fresh ginseng generally decreased with increasing storage temperature.At 37℃,the total number of colonies on the surface of fresh ginseng increased with storage time,while the opposite was observed at 45℃.The proposed first-order kinetic model had good fitness(R2>0.94)and the temperature-dependent variation of total saponin content was well described by the Arrhenius equation.The shelf-life of nitrogen-packed fresh ginseng at different temperatures could be predicted based on the changes in total saponin content.The validation experiments showed that the relative error of the prediction was less than 10%.