正交试验优化魔芋葡甘聚糖复合膜配方及其对青椒的保鲜作用OA北大核心CSCDCSTPCD
Orthogonal Array Design for Optimization of Konjac-Glucomannan Blend Film Formulation and Its Preservative Effect on Bell Pepper （Capsicum annum L.） Fruits
以魔芋葡甘聚糖为膜基质,利用5因素2水平正交试验筛选对青椒具有良好保鲜作用的涂膜保鲜剂组合,分析其对青椒的衰老指数、丙二醛（MDA）含量、VC含量和叶绿素含量的影响。结果表明：青椒的最佳复合涂膜剂组合为8.0g/L魔芋精粉＋1.0g/L曲酸＋0.4g/L EDTA＋0.1g/L抗坏血酸＋0.35%甘油。该涂膜组合处理青椒,贮藏30d后,衰老指数为0.32,MDA、VC含量和叶绿素含量分别为0.87nmol/g、25.0mg/100g和0.0…查看全部>>
A five-variable, two-level orthogonal array design was employed to optimize the formulation of edible blend films based on konjac glucomannan （KGM） for bell pepper fruits. Besides, the effect of KGM-based edible blend films on aging index, malondialdehyde （MDA） content, vitamin C content and chlorophyll content was investigated during storage of bell pepper fruits at （9 _ 1 ） ~C. The results showed that the formula for KGM-based edible blend films was 8 g/L …查看全部>>
张艳梅;王慧;秦文
四川农业大学食品学院,四川雅安625014四川农业大学食品学院,四川雅安625014四川农业大学食品学院,四川雅安625014
轻工纺织
魔芋葡甘聚糖复合膜青椒保鲜
konjac glucomannanblend filmspepper fruitpreservation
《食品科学》 2012 (12)
313-317,5
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