鲜切莲藕防褐变复合保鲜剂配方优化及应用

Optimization and application of fresh-cut lotus root anti-browning compound preservative

以鲜切莲藕为试验材料,采用草酸、银杏叶提取物、羧甲基纤维素钠为保鲜剂,以褐变度为考察指标,通过正交试验得到鲜切莲藕防褐变复合保鲜剂的最优配方为:草酸0.30%+银杏叶提取物0.06%+羧甲基纤维素钠0.01%。采用该复合保鲜剂处理鲜切莲藕并在4℃下贮藏12d后,与对照相比褐变度降低了39.36%、L值增加了43.85%,说明复合保鲜剂能显著降低鲜切莲藕褐变。进一步研究发现复合保鲜剂处理能显著降低鲜切莲藕多酚氧化酶(PPO)活性、维持较高总酚含量,这可能是复合保鲜剂抑制鲜切莲藕褐变的主要原因。本研究结果可为鲜切莲藕防褐变提供一定的理论依据。

Having fresh-cut lotus root as the experiment material, oxalic acid, ginkgo biloba extract and sodium carboxymethyl cellulose as the preservatives, browning degree as the index, the optimal preservative compound for fresh-cut lotus root by orthogonal experiment was obtained as follows : 0.30 % oxalic acid, 0.06 % ginkgo biloba extract and 0.01 % sodium carboxymethyl cellulose. Fresh-cut lotus root was stored at 4 ℃ for 12 days after treatment of this compound preservative, compared with the control group, the browning degree decreased by 39.36 % and the L value increased by 43.85 %, which indicated that the compound preservative could significantly delay the browning of fresh-cut lotus root. Further study showed that the compound preservative treatment could significantly reduce the PPO activity and maintain the higher total phenol content in fresh-cut lotus root, which was the main reason that the compound preservative could inhibit the browning of fresh-cut lotus root. The results of this study could provide some theoretical basis for fresh-cut lotus root to prevent browning.