不同浓度的曲酸溶液对藕带褐变的抑制及抗菌作用

Inhibition and Antibacterial Effect of Kojic Acid Solution with Different Concentrations on Browning of Lotus Root Belt

以洞庭湖藕带作为试材,研究了0.1%曲酸、0.3%曲酸溶液对藕带褐变的影响,并采用平板菌落实验研讨了曲酸对新鲜藕带的抗菌作用,为食品化工中藕带保鲜防腐剂的生产提供理论参考。结果表明:不同浓度的曲酸溶液能在不同程度上抑制藕带中过氧化物酶活性和采后藕带的呼吸强度,从而降低采后藕带褐变速度和新陈代谢。其中0.3%曲酸能在10 d内将藕带过氧化物酶活性抑制在比清水组低50%的水平。通过对不同处理组的褐变度的检测对比,0.3%曲酸溶液处理组褐变程度最低。平板菌落实验表明,经过0.3%曲酸溶液处理的藕带能在处理后在8 d内保持比较好的抑菌效果。由此表明,0.3%曲酸溶液对洞庭湖新鲜藕带储存过程中褐变和细菌繁殖有很好的抑制效果,能保持洞庭湖藕带商品性和营养品质,延长洞庭湖藕带的货架期。

The effects of 0.1% kojic acid and 0.3% kojic acid solution on the browning of lotus root belt were studied,and the antibacterial effect of kojic acid on fresh lotus root belt was studied by plate colony experiment,so as to provide a theoretical reference for the production of lotus root belt preservatives in food chemical industry.The results showed that kojic acid solution with different concentrations could inhibit the peroxidase activity in lotus root belt and the respiratory intensity of Postharvest lotus root belt to varying degrees,so as to reduce the browning rate and metabolism of Postharvest lotus root belt.Among them,0.3% kojic acid could inhibit the peroxidase activity of lotus root belt at a level 50% lower than that of Qingshui group within 10 days.By comparing the browning degree of different treatment groups,the browning degree of 0.3% kojic acid solution treatment group was the lowest.The plate colony experiment showed that the lotus root belt treated with 0.3% kojic acid solution could maintain a good antibacterial effect within 8 days after treatment.The results showed that 0.3% kojic acid solution had a good inhibitory effect on Browning and bacterial reproduction during the storage of Dongting Lake fresh lotus root belt,could maintain the commercial and nutritional quality of Dongting Lake Lotus Root belt,and prolong the shelf life of Dongting Lake Lotus Root belt.