改性魔芋葡甘聚糖对北碚447锦橙贮藏品质的影响
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摘要
为探讨酯化改性魔芋葡甘聚糖对北碚447锦橙贮藏品质的影响,用磷酸一氢钾、磷酸二氢钾对魔芋葡甘聚糖进行酯化改性,再对北碚447锦橙涂膜处理,每5 d测定1次以下品质指标:果实硬度、可溶性固形物、总酸、总黄酮、总酚、丙二醛含量。研究结果表明:魔芋葡甘聚糖具有良好的保持果品品质作用,能有效地维持果实的总黄酮、总酚含量以及抑制丙二醛的增加。同时,酯化改性魔芋葡甘聚糖涂膜,对北碚447品质保持作用明显优于魔芋葡甘聚糖的保鲜效果,能显著保持果实硬度,抑制可溶性固形物和有机酸分解,使贮藏期间果实品质下降延缓。说明酯化改性魔芋葡甘聚糖能够有效提高北碚447锦橙的贮藏品质和延长其贮藏期。
In order to investigate the effect of esterified modified konjac glucomannanon storage quality of citrus(C. sinensis L.Osbeck cv. Jinchengbeibei 447), after konjac glucomannan esterified by potassium mono-hydrogen phosphate and potassium dihydrogen phosphate, coated with citrus(C. sinensis L. Osbeck cv. Jinchengbeibei 447). Then, these quality indexes such as fruit hardness, soluble solidst, total acid, total flavonoids, total phenols, and malondialdehyde content were analyzed in this study once 5 days. It was found that konjac glucomannanon was good for maintaining the quality of citrus. The citrus coated with konjac glucomannanon can significantly remain content of total phenols and total flavonoids in fruits, and inhibit the increase of malondialdehyde. Further, esterification modified konjac glucomannan coating could keep the preservation effect obviously better than the konjac glucomannan on citrus(C. sinensis L. Osbeck cv. Jinchengbeibei 447), the fruit's hardness could be remained significantly, the soluble solids and organic acids' decomposition were inhibited, and decline of fruit quality were delayed effectively during storage. This study's results suggest that esterification modified konjac glucomannan can significantly remain the quality and extend the shelf life of citrus fruits(C. sinensis L. Osbeck cv. Jinchengbeibei 447)during storage.
In order to investigate the effect of esterified modified konjac glucomannanon storage quality of citrus(C. sinensis L.Osbeck cv. Jinchengbeibei 447), after konjac glucomannan esterified by potassium mono-hydrogen phosphate and potassium dihydrogen phosphate, coated with citrus(C. sinensis L. Osbeck cv. Jinchengbeibei 447). Then, these quality indexes such as fruit hardness, soluble solidst, total acid, total flavonoids, total phenols, and malondialdehyde content were analyzed in this study once 5 days. It was found that konjac glucomannanon was good for maintaining the quality of citrus. The citrus coated with konjac glucomannanon can significantly remain content of total phenols and total flavonoids in fruits, and inhibit the increase of malondialdehyde. Further, esterification modified konjac glucomannan coating could keep the preservation effect obviously better than the konjac glucomannan on citrus(C. sinensis L. Osbeck cv. Jinchengbeibei 447), the fruit's hardness could be remained significantly, the soluble solids and organic acids' decomposition were inhibited, and decline of fruit quality were delayed effectively during storage. This study's results suggest that esterification modified konjac glucomannan can significantly remain the quality and extend the shelf life of citrus fruits(C. sinensis L. Osbeck cv. Jinchengbeibei 447)during storage.
引文
[1] SATHIYABAMA R G, GANDHI G R, DENADAI M,et al. Evidence of insulin-dependent signalling mechanisms produced by Citrus sinensis(L)Osbeck fruit peel in an insulin resistant diabetic animal model[J]. Food and Chemical Toxicology,2018, 116(6):86-99.
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[3]刘浩强,李鸿筠,向可海,等.生物源保鲜剂枯草芽孢杆菌对锦橙贮藏病菌敏感性和保鲜效果[J].食品工业科技,2015, 36(4):315-319.
[4]张慜,冯彦君.果蔬生物保鲜新技术及其研究进展[J].食品与生物技术学报, 2017, 36(5):449-455.
[5]侯玉婷,施威,孔令云,等.采后水果保鲜技术研究进展[J].食品工业, 2015, 36(8):226-231.
[6]姚闽娜,陈缘缘,邓荣华,等.魔芋葡甘聚糖涂膜对草莓的保鲜研究[J].西南大学学报(自然科学版), 2008, 30(8):72-75.
[7]孟凡冰,刘达玉,李云成,等.魔芋葡甘聚糖的结构、性质及其改性研究进展[J].食品工业科技, 2016, 37(22):394-400.
[8]张佳琪,姚开.魔芋葡甘聚糖没食子酸酯化改性的研究[J].食品与发酵科技, 2010, 46(5):19-23, 27.
[9]龚军,付辉,张茂美,等.改性魔芋葡甘聚糖涂膜对草莓的保鲜效果[J].食品工业科技, 2014, 35(1):315-317.
[10]张帆,李建斌,陆登俊,等.葡甘露聚糖湿法磷酸酯化改性研究[J].食品科技, 2014, 39(11):270-273.
[11]刘玉,刘亚敏,刘玉民,等.枫香叶正丁醇分离物对冬枣贮藏品质的影响[J].食品与发酵工业, 2016, 42(9):234-240.
[12]胡佳羽.次氯酸钙对脐橙果实贮藏保鲜效果研究[D].重庆:西南大学, 2009.
[13]徐旭耀.柑橘中黄酮类物质和维生素的测定方法研究[D].长沙:湖南大学, 2011.
[14]柴建新,万茵,付桂明,等.杜仲叶总黄酮含量测定方法优化[J].中国食品学报, 2013, 13(4):226-230.
[15]李静,聂继云,李海飞,等. Folin-酚法测定水果及其制品中总多酚含量的条件[J].果树学报. 2008, 25(1):126-131.
[16]王毓宁,李鹏霞,胡花丽,等. Folin-酚法测定水蜜桃果酒中总多酚[J].酿酒. 2012, 39(5):60-62.
[17]张毛莉,罗仓学.石榴皮中总酚含量测定方法的比较[J].食品工业科技, 2011, 32(5):383-388.
[18]吴雪莹,邓丽莉,王宝刚,等. 1-MCP处理对李果实采后生理的影响[J].食品科学, 2015, 36(20):270-276.
[19]李欢,张舒怡,张钟,等.骏枣果实成熟过程中果胶和纤维素的代谢及其基因表达[J].西北农林科技大学学报(自然科学报), 2018, 46(12):1-9.
[20]余芳,邵兴锋,许凤,等.果实低温贮藏期间糖代谢变化研究进展[J].果树学报, 2014, 31(1):125-131.
[21] HOA T T, DUCAMP M N, LEBRUN M, et al. Effect of different coating treatments on the quality of mango fruit[J].Journal of Food Quality, 2002, 25(6):471-486.
[22] BAI J, R D H, BALDWIN E A. Volatile response of four apple varieties with different coatings during marketing at room temperature[J]. J Agric Food Chem, 2002, 50(26):7660-7668.
[23]胡红菊,陈启亮,王友平,等. 4个砂梨品种果实发育过程中主要糖酸含量的变化[J].华中农业大学学报, 2007,26(2):251-255.
[24] KHALIQ G, MOHAMED M T M, ALI A, et al. Effect of gum arabic coating combined with calcium chloride on physicochemical and qualitative properties of mango(Mangifera indicaL)fruit during low temperature storage[J]. Scientia Horticulturae, 2015, 190(7):187-194.
[25]陈源,余亚白,潘东明.等.柑橘黄酮类化合物提取纯化方法的研究进展[J].福建农业学报, 2012, 27(2):211-215.
[26]赵天瑶,毛圣培,王佑成,等.酚类化合物的提取方法及其生物活性研究进展[J].食品工业, 2017, 38(12):211-215.
[27]黄小兰,盖智星,王日葵,等.对羟基苯甲酸处理对采后柑橘炭疽病的抑制及机理研究[J].食品与机械, 2016,32(9):121-125.
[28]张帆,李坚斌,梁欣泉,等.葡甘露聚糖改性复合膜的性质研究[J].食品研究与开发, 2016, 37(6):6-8.
[2]王成秋,王定兰,高明,等.北碚447锦橙早结丰产综合配套技术研究[J].中国南方果树, 2005, 34(2):7-9.
[3]刘浩强,李鸿筠,向可海,等.生物源保鲜剂枯草芽孢杆菌对锦橙贮藏病菌敏感性和保鲜效果[J].食品工业科技,2015, 36(4):315-319.
[4]张慜,冯彦君.果蔬生物保鲜新技术及其研究进展[J].食品与生物技术学报, 2017, 36(5):449-455.
[5]侯玉婷,施威,孔令云,等.采后水果保鲜技术研究进展[J].食品工业, 2015, 36(8):226-231.
[6]姚闽娜,陈缘缘,邓荣华,等.魔芋葡甘聚糖涂膜对草莓的保鲜研究[J].西南大学学报(自然科学版), 2008, 30(8):72-75.
[7]孟凡冰,刘达玉,李云成,等.魔芋葡甘聚糖的结构、性质及其改性研究进展[J].食品工业科技, 2016, 37(22):394-400.
[8]张佳琪,姚开.魔芋葡甘聚糖没食子酸酯化改性的研究[J].食品与发酵科技, 2010, 46(5):19-23, 27.
[9]龚军,付辉,张茂美,等.改性魔芋葡甘聚糖涂膜对草莓的保鲜效果[J].食品工业科技, 2014, 35(1):315-317.
[10]张帆,李建斌,陆登俊,等.葡甘露聚糖湿法磷酸酯化改性研究[J].食品科技, 2014, 39(11):270-273.
[11]刘玉,刘亚敏,刘玉民,等.枫香叶正丁醇分离物对冬枣贮藏品质的影响[J].食品与发酵工业, 2016, 42(9):234-240.
[12]胡佳羽.次氯酸钙对脐橙果实贮藏保鲜效果研究[D].重庆:西南大学, 2009.
[13]徐旭耀.柑橘中黄酮类物质和维生素的测定方法研究[D].长沙:湖南大学, 2011.
[14]柴建新,万茵,付桂明,等.杜仲叶总黄酮含量测定方法优化[J].中国食品学报, 2013, 13(4):226-230.
[15]李静,聂继云,李海飞,等. Folin-酚法测定水果及其制品中总多酚含量的条件[J].果树学报. 2008, 25(1):126-131.
[16]王毓宁,李鹏霞,胡花丽,等. Folin-酚法测定水蜜桃果酒中总多酚[J].酿酒. 2012, 39(5):60-62.
[17]张毛莉,罗仓学.石榴皮中总酚含量测定方法的比较[J].食品工业科技, 2011, 32(5):383-388.
[18]吴雪莹,邓丽莉,王宝刚,等. 1-MCP处理对李果实采后生理的影响[J].食品科学, 2015, 36(20):270-276.
[19]李欢,张舒怡,张钟,等.骏枣果实成熟过程中果胶和纤维素的代谢及其基因表达[J].西北农林科技大学学报(自然科学报), 2018, 46(12):1-9.
[20]余芳,邵兴锋,许凤,等.果实低温贮藏期间糖代谢变化研究进展[J].果树学报, 2014, 31(1):125-131.
[21] HOA T T, DUCAMP M N, LEBRUN M, et al. Effect of different coating treatments on the quality of mango fruit[J].Journal of Food Quality, 2002, 25(6):471-486.
[22] BAI J, R D H, BALDWIN E A. Volatile response of four apple varieties with different coatings during marketing at room temperature[J]. J Agric Food Chem, 2002, 50(26):7660-7668.
[23]胡红菊,陈启亮,王友平,等. 4个砂梨品种果实发育过程中主要糖酸含量的变化[J].华中农业大学学报, 2007,26(2):251-255.
[24] KHALIQ G, MOHAMED M T M, ALI A, et al. Effect of gum arabic coating combined with calcium chloride on physicochemical and qualitative properties of mango(Mangifera indicaL)fruit during low temperature storage[J]. Scientia Horticulturae, 2015, 190(7):187-194.
[25]陈源,余亚白,潘东明.等.柑橘黄酮类化合物提取纯化方法的研究进展[J].福建农业学报, 2012, 27(2):211-215.
[26]赵天瑶,毛圣培,王佑成,等.酚类化合物的提取方法及其生物活性研究进展[J].食品工业, 2017, 38(12):211-215.
[27]黄小兰,盖智星,王日葵,等.对羟基苯甲酸处理对采后柑橘炭疽病的抑制及机理研究[J].食品与机械, 2016,32(9):121-125.
[28]张帆,李坚斌,梁欣泉,等.葡甘露聚糖改性复合膜的性质研究[J].食品研究与开发, 2016, 37(6):6-8.
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