龙须菜贮藏过程中的琼胶品质变化研究

Studies on changes in agar quality of Gracilariopsis lemaneiformis during storage

为探究不同水分含量(12%、25%、35%、45%、55%)的龙须菜以及龙须菜在不同贮藏温度(10、20、30、40、50℃)条件下的品质变化规律,该研究对龙须菜的琼胶提取得率、凝胶强度、藻体还原糖含量、琼胶酶活性和菌落总数等指标的变化进行了研究。结果表明,贮藏7 d内,龙须菜琼胶提取得率和凝胶强度随着藻体水分含量以及贮藏温度的升高而降低,且随着贮藏时间的延长,龙须菜琼胶提取得率和凝胶强度也呈现下降趋势。低水分含量和低温贮藏条件下的龙须菜能够保持较好的加工品质,微生物的生长繁殖相对缓慢,藻体还原糖含量较少,琼胶酶活性更低且琼胶得率较高,凝胶强度也更稳定。该研究为合理晾晒、贮藏龙须菜及保障琼胶品质提供了数据支撑和理论指导,对高值化利用龙须菜,推动琼胶产业的发展具有重要意义。

To study the quality change of Gracilariopsis lemaneiformis with different moisture contents(12%,25%,35%,45%,55%)and storage temperatures(10,20,30,40,50℃).In this experiment,the changes in the agar extraction yield,gel strength,algal reducing sugar content,agarase activity,and colonies number of G.lemaneiformis were studied.Results showed that within 7 days of storage,the extraction yield and gel strength of G.lemaneiformis agar decreased with the increase of moisture content,storage temperature and storage time.Under the condition of low moisture content and low temperature storage,the G.lemaneiformis could maintain good processing quality,the growth and reproduction of microorganisms were relatively slow,the reducing sugar content in algae was less,the agarase activity was lower,the agar extraction yield was higher,and the gel strength was also more stable.This study provides data support and theoretical guidance for rational drying and storage of G.lemaneiformis and guaranteeing the quality of agar,which is of great significance for the high-value utilization of G.lemaneiformis and even promoting the development of the agar industry.