食品工业科技2018，Vol.39Issue(4)：285-288,295,5.DOI:10.13386/j.issn1002-0306.2018.04.052
氯化钠处理延缓鲜切粉葛褐化机理研究
Study on the mechanism of NaCl treatment delaying browning of fresh-cut Pueraria
摘要
Abstract
The effect of NaCl treatment on the inhibition of browning of fresh-cut Pueraria was studied in this paper,fresh-cut Pueraria were dipped into 0.1 mol/L NaCl solution respectively for 25 min and then were drained and packed with polyethylene and stored at constant temperature 5 ℃,physiological indexes related to fruit quality were evaluated.The results showed that,compared with the control group,the browning of fresh-cut Pueraria was inhibited to some degree by dealing with 0.1 mol/L NaCl.Total phenol content,and accumulation of malondialde were reduced,and the activity of PPO,POD and PAL were inhibited,thus delayed the browning of fresh-cut Pueraria.The browning of fresh-cut Pueraria was obviously correlated with total phenol content(p ＜ 0.01) and activity of PAL(p ＜ 0.05) and POD(p ＜ 0.05).Besides,the treatment of 0.1 mol/L NaCl could reduce the loss of nutrients by maintaining high content of total flavonoid.关键词
氯化钠/鲜切粉葛/褐化/生理指标Key words
NaCl/fresh-cut Pueraria/browning/physiological index分类
轻工纺织引用本文复制引用
宋康华,张鲁斌,谷会,贾志伟,常金梅..氯化钠处理延缓鲜切粉葛褐化机理研究[J].食品工业科技,2018,39(4):285-288,295,5.基金项目
广东省科技计划项目(2013B090900012) （2013B090900012）
国际交流合作项目. （）
