微酸性电解水凝胶对天麻鲜切片贮藏品质的影响

Effects of slightly acidic electrolyzed water gel on the storage quality of fresh slices of Gastrodia elata

目的 研究微酸性电解水(slightly acidic electrolyzed water,SAEW)凝胶对天麻鲜切片贮藏品质的影响。方法 以不同有效氯浓度、凝胶浓度和处理时间为自变量,样品表面菌落存活数量级为响应值,利用响应面优化法得出最佳组合并对天麻鲜切片进行(4±1)℃贮藏实验,分别在贮藏0、2、4、6、8、10 d内测定天麻鲜切片的表面菌落总数、色差、天麻多糖含量、质量损失率。以无菌水处理作对照,分析SAEW凝胶对天麻鲜切片贮藏品质的影响。结果 天麻鲜切片在0~10d的贮藏过程中,处理组菌落总数为2.06logCFU/g、色差值变化为5.89、质量损失率为1.24%、天麻多糖含量减少2.06%。对照组菌落总数为3.72 log CFU/g、色差值变化为10.01、质量损失率为3.24%、天麻多糖含量减少5.45%。结论 SAEW凝胶在控制天麻鲜切片表面微生物危害和延缓品质衰减方面有一定潜力,相关结果有助于天麻鲜切片保鲜技术理论的完善。

Objective To study the effects of slightly acidic electrolyzed water(SAEW) gel on the storage quality of fresh slices of Gastrodia elata. Methods With different concentrations of available chlorine, gel concentration and treatment time as independent variables and the survival order of colony on the surface of the sample as the response value, the optimal combination was obtained by response surface optimization and the fresh slices of Gastrodia elata were stored at(4±1) ℃, and the total number of surface colonies, color difference,Gastrodia elata polysaccharide content and mass loss rate of the fresh slices of Gastrodia elata were determined within 0, 2, 4, 6, 8 and 10 days of storage, respectively. The effects of SAEW gel on the storage quality of fresh slices of Gastrodia elata were analyzed with sterile water treatment as the control. Results During the 0-10 d storage of fresh slices of Gastrodia elata, the total colony count of the treatment group was 2.06 log CFU/g, the color difference value was 5.89, the mass loss rate was 1.24%, and the Gastrodia elata polysaccharide was reduced by 2.06%. In the control group, the total colony count was 3.72 log CFU/g, the color difference value was 10.01, the mass loss rate was 3.24%, and the content of Gastrodia elata polysaccharide was reduced by 5.45%. Conclusion SAEW gel has certain potential in controlling microbial hazards on the surface of fresh slices of Gastrodia elata and delaying quality degradation, and the related results are helpful to improve the theory of fresh slices of Gastrodia elata.