【摘要】 鲜切加工过程使果实组织严重受伤,造成生理紊乱、切面变色、组织变软和腐败微生物侵染,因此,鲜切果品的快速变质、货架寿命短是阻碍其商品化的最大障碍。本文针对鲜切果品的生理和生化变化特点,总结出果品鲜切加工的关键生物技术,目的是为鲜切果品产业化发展提供技术和理论依据。更多还原

【Abstract】 <Abstrcat> The extraction conditions of antioxidative substances from black rice pericarp were studied by (orthorhombic) analysis and total antioxidant capacity (TAC) was used as the activity monitoring parameter. The optimized extraction conditions were as follows: using 60% ethanol as the solvent to extract antioxidative (substances) from black rice pericarp at 60℃ for 4 h, and with a material/solvent ratio of 1∶4. The one-time (extraction) rate under such conditions was 71.38%, and the twice extraction rate was over 85%. In order to (remove) the fat, the solvent of petroleum ether or normal hexane, which did not have significant effects on TAC of the extract, could be used as the degreaser. By comparing static and dynamic absorption performance, macropore adsorptive resin NKA-Ⅱ that had the highest performance in absorbing antioxidative extract from black rice (pericarp) and optimum absorption relieving agent 70% ethanol solution were selected. After absorption and (separation) by NKA-Ⅱ, the TAC and total anthocyanin content of antioxidative extract from black rice were (increased) by (4.00) and 4.01 times, respectively.更多还原