【摘要】 为研究不同贮藏温度对真空包装鲜黄芪组织结构变化的影响，以新鲜黄芪为试材，设定5个贮藏温度（-2、0、2、4、6℃），贮藏120 d，每20 d测定真空包装鲜黄芪组织结构相关指标。结果表明，在贮藏120 d时，-2℃贮藏组鲜黄芪组织的多聚半乳糖醛酸酶、纤维素酶、果胶甲酯酶、β-葡萄糖苷酶活性以及可溶性果胶含量最低，原果胶含量、硬度、内聚性显著高于其他温度贮藏组（P<0.05）；通过扫描电子显微镜分析发现，-2℃贮藏组的黄芪组织结构致密、排列整齐。综上所述，-2℃贮藏条件延缓了真空包装鲜黄芪细胞壁代谢酶活性的升高，减少了原果胶的分解，延缓了鲜黄芪内聚性的下降，有利于保持鲜黄芪较好的质地。更多还原

【Abstract】 In order to study the effect of different storage temperatures on the changes of the tissue structure of Astragalus membranaceus under vacuum packaging. With fresh Astragalus membranaceus as raw materials, setting five storage temperatures(-2, 0, 2, 4, 6 ℃), for a storage period of 120 days, the relevant indexes of the tissue structure of the fresh Astragalus membranaceus were measured every 20 days. The results showed that the activities of polygalacturonase, cellulase, pectin methylesterase, β-glucosidase and soluble pectin content in the fresh Astragalus membranaceus were the lowest under-2 ℃ storage after 120 days of storage, while the original pectin content, hardness and cohesion of fresh Astragalus membranaceus significantly higher than other temperature storage groups(P<0.05). Scanning electron microscope images showed that Astragalus tissue structure dense, neatly arranged in-2 ℃ storage conditions. Above all,-2 ℃ storage conditions delayed the fresh Astragalus membranaceus cell wall metabolism enzyme activities, reduced the decomposition of the original pectin and delayed the decline of fresh Astragalus membranaceus cohesion, which is conducive to the fresh Astragalus membranaceus to maintain a better texture.更多还原