虾青素-脱脂豆粕蛋白膜在番茄保鲜中的应用研究

Preservation effects of astaxanthin-defatted soybean meal protein film in tomato

以脱脂豆粕为原材料,将天然抗氧化剂虾青素添加到脱脂豆粕蛋白膜液中,制备虾青素脱脂豆粕蛋白膜液,将番茄浸泡在该膜液中,观察12 d内番茄各指标的变化。试验分为3组,将浸泡在含有虾青素的脱脂豆粕蛋白膜液记为试验组A,将未涂布虾青素的脱脂豆粕蛋白膜液和未涂布任何膜液的空白作为对照组B,C。通过测定番茄在贮藏过程中物理指标和化学指标的变化来研究虾青素脱脂豆粕蛋白膜液对番茄的保鲜效果。研究结果表明:与未添加虾青素的脱脂豆粕蛋白膜液和未添加任何膜液的空白相比,虾青素脱脂豆粕蛋白膜液可以有效保持番茄的水分和新鲜度,维持番茄的原有硬度,减缓其营养物质的消耗,防止VC的过度流失,减缓可滴定酸下降的速度。该研究实现了对农产品副产物固废资源的利用,为后续的番茄保鲜贮藏提供了一定的理论基础。

Antioxidant astaxanthin was added to prepared astaxanthin-defatted soybean meal protein membrane solution with defatted soybean meal as raw materials.And tomatoes were immersed in the solution and the changes in the indicators were observed within 12 d.The test was divided into three groups,with the defatted soybean meal protein membrane solution containing astaxanthin recorded as test group A,and the defatted soybean meal protein membrane solution without astaxanthin and the blank without any membrane solution added as control groups B and C.By testing changes in their physical and chemical indicators during the storage process,the freshness-keeping effects of astaxanthin-defatted soybean meal protein membrane solution on tomatoes were researched.The results of the study showed that compared to the control groups the astaxanthin-defatted soybean meal protein membrane solution could effectively maintain the moisture and freshness of the tomatoes,keep their original hardness,slow down their nutrient depletion,prevent excessive loss of VC and decelerate the rate of drop in titratable acid.This experiment can help better utilize solid waste resources from agricultural by-products and provides some theoretical basis for the preservation and storage of tomatoes.