摘要
目的:研究包装方式和温度对贮藏期间鲜品肉苁蓉抗氧化酶活性的影响,探索肉苁蓉适宜的贮藏方式,为肉苁蓉贮藏保鲜提供理论指导。方法:以新鲜肉苁蓉为试验材料,采用低温4℃和室温25℃分别结合PE保鲜膜包装、真空包装袋抽真空包装和真空包装袋抽真空后充N2包装处理,定期测定鲜品肉苁蓉抗氧化酶活性。结果:4℃贮藏肉苁蓉保鲜效果优于25℃贮藏,4℃结合抽真空充N2包装处理能使鲜品肉苁蓉维持较好的抗氧化性能。结论:低温与充N2包装有较好的协同作用,两者结合对肉苁蓉贮藏保鲜效果最佳。
Objective： To explore the optimal storage method,antioxidant activities of fresh Cistanche deserticola fleshy stem were studied in response to the types of packaging and storage temperature during storage. Furthermore,this research will provide theoretical guides to preserve Cistanche deserticola fleshy stem. Methods： The fresh fleshy stem of Cistanche deserticola was stored at 4 ℃ and 25 ℃using polyethylene（ PE） film,vacuum packaging and vacuum packaging with nitrogen（ N2） respectively,and the antioxidant enzyme activities were assayed regularly. Results： The preservation temperature of Cistanche deserticola fleshy stem was better at 4 ℃ than that at25 ℃. Under 4 ℃ condition,vacuum packaging with N2 was conducive to maintaining antioxidant capacity. Conclusion： The combination of vacuum packaging with N2 and lower temperature can keep better quality in fresh Cistanche deserticola fleshy stem during storage.
出处
《中药材》
CAS
CSCD
北大核心
2016年第5期1019-1023,共5页
Journal of Chinese Medicinal Materials
基金
甘肃省中药现代制药工程项目
关键词
鲜品肉苁蓉
贮藏温度
包装方式
抗氧化酶活性
Fresh Cistanche deserticola Y.C.Ma fleshy stem
Storage temperature
Packaging methods
Antioxidant activities
