丁香酚复合保鲜剂对鲜切藕片保鲜效果的影响

Effect of Eugenol Compound Preservative on the Freshness of Fresh-Cut Lotus Root Slices

以新鲜莲藕为试验材料,利用丁香酚、植酸、茶多酚、EDTA 4种保鲜剂的协同作用,组成复合保鲜剂,采用单因素试验研究不同浓度配比的复合保鲜剂对鲜切藕片的保鲜效果,同时通过正交试验确定复合保鲜剂中丁香酚、植酸、茶多酚、EDTA的最佳添加量。试验结果表明,利用丁香酚制作的复合保鲜剂对鲜切藕片具有良好的保鲜效果,能有效抑制鲜切藕片中PPO的活性。正交试验得出最佳浓度配比为0.060%丁香酚+0.010%植酸+0.032%茶多酚+0.017%EDTA。本次试验结合真空包装和冷藏保存技术,解决了鲜切莲藕片在贮藏期间的褐变、失重等问题,提高了鲜切藕片的货架期。

Using fresh lotus root as the experimental material,a composite preservative was composed using the synergistic effect of four preservatives:eugenol,phytic acid,tea polyphenol,and EDTA.A single factor experiment was conducted to study the preservative effect of composite preservatives with different concentrations and ratios on fresh cut lotus root slices.At the same time,the optimal addition amount of eugenol,phytic acid,tea polyphenol,and EDTA in the composite preservative was determined through orthogonal experiments.The results showed that the compound preservative made of eugenol had a good preservation effect on fresh cut lotus root slices,and could effectively inhibit the activity of PPO in fresh cut lotus root slices.The orthogonal test showed that the optimal concentration ratio was 0.060%eugenol+0.010%phytic acid+0.032%tea polyphenols+0.017%EDTA.This experiment combined vacuum packaging and cold storage technology to solve the problems of browning and weight loss of fresh cut lotus root slices during storage,and improved the shelf life of fresh cut lotus root slices.