芥末辛辣风味物质对草莓品质的影响

The Effect of Mustard's Pungent Flavor on the Strawberry Quality

采用同时蒸馏萃取法提取芥末粉中的辛辣风味物质(芥末精油),以β-环糊精为壁材,芥末精油为芯材制作芥末精油-β-环糊精微胶囊。芥末精油微胶囊组与空白对照组作用于新鲜草莓,分别考查常温贮藏7 d,草莓的好果率、细胞膜透性、可滴定酸、还原糖等品质保鲜参数。结果表明,芥末精油微胶囊处理后的草莓在常温下贮藏7 d后,其好果率、可滴定酸、还原糖含量比对照组处理的草莓高,而细胞膜透性则比对照组处理的草莓低。因此,芥末精油对草莓有一定的防腐保鲜效果,可以提高草莓的保鲜品质。

Simultaneous distillation and extraction method was used to extract the spicy flavor substance(mustard essential oil)from mustard powder.Withβ-cyclodextrin as wall material and mustard essential oil as core material,mustard essential oil-β-cyclopaste essence microcapsule was prepared.Fresh strawberries were treated with mustard oil microcapsule group and blank control group,and the fruit rate,cell membrane permeability,titratable acid,reducing sugar and other quality fresh-keeping parameters of strawberries were investigated after storage at room temperature for 7 days.Results show that the mustard oil microcapsule processed strawberry storage at room temperature after 7 d,its fruit rate,titratable acid,reducing sugar content were higher than control group with strawberry,and cell membrane permeability was low than the control group treated strawberry,therefore,mustard oil has certain antisepsis effect to the strawberry,could improve the quality of fresh strawberries.