食品与发酵工业2012，Vol.38Issue(1)：199-204,6.
涂膜处理对蒜米贮藏品质及抗氧化性的影响
Influence of Browning and Anti-oxidative Activity of Garlic Cloves with Coating
马利华 1秦卫东 1陈学红 1田力1
作者信息
- 1. 徐州工程学院食品学院,江苏徐州221008
- 折叠
摘要
Abstract
In order to preserve the quality and anti-oxidative activity of garlic cloves and extend its shelf life,complex films treatment was studied.The effects of compound-coating on weight loss rate,amylose content,PODenzyme activity,MDA content and anti-oxidative activity during storage at 5℃ were investigated.The results showed that 1.5% chitosan＋1.0% xanthan gum＋0.8% sodium alginate reduced the weight loss rate and MDA content,inhibited PPO activities of garlic cloves,effectually prevented to amylase lose,and preserve anti-oxidative activity of garlic cloves during storage.关键词
蒜米/涂膜/品质/抗氧化性Key words
garlic cloves/browning/quality/anti-oxidative activity分类
轻工纺织引用本文复制引用
马利华,秦卫东,陈学红,田力..涂膜处理对蒜米贮藏品质及抗氧化性的影响[J].食品与发酵工业,2012,38(1):199-204,6.
