【摘要】 为开发南药巴戟天鲜品的保藏技术,通过测定巴戟天的失重率、硬度值、多糖、总抗氧化能力、总黄酮的含量及肉质根感官性状的变化,系统评估了化学保藏和冻藏方法的保鲜效果。结果表明:生鲜巴戟天经牛蒡低聚果糖10 g/L+壳聚糖20 g/L常温贮存35 d后,其失重率显著低于对照和其他保鲜处理,多糖含量维持在500μg/g(FW),总抗氧化能力达到48.22%,肉质根表观性状优于其他处理。鉴于巴戟天鲜品保藏期间易霉变,由牛蒡低聚果糖10 g/L+壳聚糖20 g/L+山梨酸钾0.50 g/L组成的优化配方对巴戟天鲜品有明显的保鲜效果,保藏期延长到60 d时,总黄酮含量仍维持92%。-18℃冻藏较易导致巴戟天肉质根褐变软化,多糖含量和总抗氧化能力极显著下降,常用冻藏方式并不适用于生鲜巴戟天的有效保藏。更多还原

【Abstract】 For development of the preservation technique in the south botanical fresh product Morinda officinalisHow,this paper synthetical compared of chemical storage and freezing storage on the effect of Morinda officinalis. By measuring weight loss rate,hardness value,polysaccharides,total antioxidant capacity,total flavones and the change of the sensory properties in the fleshy roots,the effect of preservation methods have a comprehensive evaluation. The results showed that,fleshy roots by(10 g/L burdock oligosaccharide + 20 g/L chitosan) preserved after 35 d under normal temperature of Morinda officinalis. Weightlessness rate was significantly lower than control and other preservation groups after storage for 35 days. Polysaccharides content was in 500 μg/g(FW),total antioxidant capacity reached 48.22%. Commodity properties has apparently superior to other preservation processing mode. In view of the easy to mildew during the period of preservation of fresh Morinda officinalis,adding potassium sorbate optimization experiment was carried out. Antistaling agent of(10 g/L burdock oligosaccharide + 20 g/L chitosan + 0.50 g/L potassium sorbate)were significantly beneficial to preservation of fresh Morinda officinalis. Total flavonoids content remained 92% after storage period extended to 60 d.-18℃ frozen storage could leaded to fleshy roots senescence browing and softening. Polysaccharide contents and the total antioxidant capacity significantly declined(P<0.01). Freezing storage mode has not apply to the effective preservation of fresh Morinda officinalis.更多还原