摘要
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0.08mg/g,保鲜效果明显优于对照。
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 KGM, 0.35% glycerol, 1.0 g/L kojic acid, 0.4 g/L EDTA and 0.1 g/L vitamin C. After 30 d storage, the aging index, MDA content, vitamin C content and chlorophyll content of bell pepper fruits treated with KGM-based edible blend films were 0.32, 0.87 nmol/g, 25.0 mg/100 g and 0.08 mg/g, respectively, indicating that KGM-based edible blend films are better for preserving bell pepper fruits compared m control samples.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第12期313-317,共5页
Food Science
关键词
魔芋葡甘聚糖
复合膜
青椒
保鲜
konjac glucomannan
blend films
pepper fruit
preservation
