摘要
本文采用氯仿-异丙醇法对莲藕中的脂肪酸进行提取,并以NaOH-甲醇法对其进行甲酯化,最终通过气相色谱质谱联用技术对脂肪酸的组成及含量进行系统的分析比较,确定了不同采收期和低温贮藏(4℃)过程中脂肪酸含量的变化以及其对莲藕品质的影响。结果表明:莲藕随着采收时间的延长,脂肪酸含量总体会呈现逐渐减少趋势,“鄂莲五号”在采收期11月(包括11月)之前,其脂肪酸含量处于较高水平,品质处于较好的状态;在低温贮藏过程中,莲藕中不饱和脂肪酸含量显著增加,且低温抑制了饱和脂肪酸含量的增加。在低温贮藏第2周与第3周之间莲藕的感官变化较大,莲藕表皮开始出现发黏、出现霉点。因此,在9月-11月期间采收的莲藕品质更高;莲藕采收后选择2-3周的低温贮藏有利于其品质的维持。
In this paper,the fatty acid in lotus root was extracted by chloroform-isopropanol method,and it was methylated by NaOH-methanol method. Finally,the composition and content of fatty acid were systematically analyzed by gas chromatography-mass spectrometry (GC-MS)and the changes in fatty acid content during different harvesting periods and low temperature storage (4 ℃) and their effects on quality of lotus roots were determined. The results showed that the fatty acid content of the lotus roots gradually decreased with the extension of harvest time. Before the harvest period of November (including November),the fatty acid content of "e lian 5" was at a high level and its quality was in a good condition. The content of unsaturated fatty acids in lotus roots increased significantly during low temperature storage,and the low temperature inhibited the increase of saturated fatty acid content. In addition,during the second and third weeks of low temperature storage,the sensory changes of lotus root made the significant change,and the skin of lotus root began to show sticky and mildewed spots. Therefore,the lotus roots harvested during the period from September to November are of higher quality and 2-3 weeks storage with the low temperature of lotus roots after harvest is conducive to the maintenance of their quality.
作者
牛丽芳
冯向阳
易阳
王丽梅
侯温甫
王宏勋
闵婷
NIU Li-fang;FENG Xiang-yang;YI Yang;WANG Li-mei;HOU Wen-fu;WANG Hong-xun;MIN Ting(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;School of Bioengineering and Pharmaceuticals,Wuhan Polytechnic University,Wuhan 430023,China)
出处
《武汉轻工大学学报》
2019年第5期12-18,共7页
Journal of Wuhan Polytechnic University
基金
湖北省高等学校优秀中青年科技创新团队计划项目(T201809)
武汉轻工大学杰出项目(2018J02)
关键词
莲藕
脂肪酸
采收期
低温贮藏
lotus root
the fatty acid
harvest period
low temperature storage
