食品科学2017，Vol.38Issue(11)：243-248,6.DOI:10.7506/spkx1002-6630-201711039
银杏叶提取液结合异抗坏血酸钠对鲜切砀山梨贮藏品质的影响
Effect of Ginkgo biloba Leaf Extract Combined with Sodium Ascorbate on Storage Quality of Fresh-Cut Dangshan Pear
摘要
Abstract
Objective:To investigate the preservative effect of Ginkgo biloba leaf extract combined with sodium ascorbate (D-VCNa) on fresh-cut Dangshan pear.Methods:Fresh-cut fruit pieces were pretreated with Ginkgo biloba extracts containing 0.25,0.50,and 0.75 mg/mL flavonoids combined with 1％ D-VCNa and then stored at 4 ℃.The changes in quality parameters such as respiration rate,weight loss rate,browning rate,VC content,hardness,peroxidase activity,relative conductivity,soluble solid content and pH during the process were measured to determine the optimal concentration of Ginkgo biloba leaf extract.Results:Pretreatment with each concentration of Ginkgo biloba leaf flavonoids combined with 1％ D-VCNa mitigated the increase in respiration rate,weight loss rate and color difference,inhibited the decrease in VC content,hardness and soluble solid content (SSC),delayed the occurrence of browning and the appearance time of peak POD activity,and suppressed the increase in pH and relative conductivity during the subsequent storage.Conclusion:Ginkgo biloba leaf extract with 0.50 mg/mL flavonoids combined with 1％ D-VCNa has the best preservative effect on fresh-cut Dangshan pear stored at low temperature,maintaining the storage quality and prolonging the storage life.关键词
鲜切梨/银杏叶提取液/D-异抗坏血酸钠/保鲜效果Key words
fresh-cut pear/Ginkgo biloba leaf extract/sodium ascorbate (D-VCNa)/preservative effect分类
轻工纺织引用本文复制引用
陈迪新,赵梁怡,杨英军,石超南,陈旭升..银杏叶提取液结合异抗坏血酸钠对鲜切砀山梨贮藏品质的影响[J].食品科学,2017,38(11):243-248,6.基金项目
河南省重点科技攻关项目(112102110020) （112102110020）
河南科技大学青年科学基金项目(2010QN0010) （2010QN0010）
