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芦笋MA保鲜技术研究 总被引:8,自引:0,他引:8
对芦笋一次性充气MA贮藏保鲜进行了研究。结果表明,初始气体浓度比例对失重影响不明显,而对感官评价值,VC含量,纤维素含量、叶绿素含量等影响较大。在各种初始气体浓度比例中以5%O2+5%CO2和10%CO2的MA贮藏保鲜效果最好,4℃ ̄5℃下贮藏18d后仍有较高的品质。 相似文献
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对芦笋一次性充气MA贮藏保鲜进行了研究,结果表明,初始气体浓度比例对失重影响不明显,而对感官评价值、Vc含量、纤维素含量、叶绿素含量等影响较大。在各种初始气体浓度比例中以5%O_2 5%CO_2和10%O_2 10%CO_2的MA贮藏保鲜效果最好,4℃~5℃下贮藏18d后仍有较好的品质。 相似文献
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MAP技术保鲜生菜的研究 总被引:19,自引:3,他引:19
研究了AMP技术气体微环境、薄膜保温、低温等因子对生菜品质的影响,结果表明:一次性注气包装气调比自发气调的保鲜效果好,最佳贮茂条件为:控制薄膜袋内氧气初始2为1.5%,二氧化碳浓度2.0%,贮于5℃,20天后,菜叶仍保持鲜且无污染。 相似文献
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绿芦笋是营养价值极高的药食两用型蔬菜,广受国内外消费者的青睐,然而,鲜芦笋不耐贮藏,常温下存放2 d便开始老化和腐烂。本文分析了绿芦笋行业现状、品质劣变的因素,并对目前绿芦笋保鲜方法的研究进行综述,以期为有效延长绿芦笋的货架期提供理论依据和参考。 相似文献
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蘑菇MA保鲜技术的研究 总被引:7,自引:1,他引:7
蘑菇保鲜技术是国内外许多学者十分关心的问题。迄今为止,提出蘑菇保鲜的方法有:气调保鲜、低温保鲜、辐射保鲜、化学药物保鲜等方法,其中.低温—气调保鲜法效果较好。各国学者研究的结果一致认为:低温、低O2、高CO2能延长蘑菇的保鲜期。但很难给出确切 相似文献
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6-苄氨基嘌呤对气调包装芦笋贮藏的影响研究结果表明,6-苄氨基嘌呤可明显抑制芦笋贮藏过程中的呼吸作用,延缓呼吸高峰的到来;对VC含量、过氧化物酶活性和叶绿素含量下降、细胞膜透性上升以及丙二醛浓度积累均具有抑制作用;6-苄氨基嘌呤处理结合气调包装贮藏可有效保持其绿色,对减少芦笋采后损失和保持品质,具有较好的作用. 相似文献
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Francisco B Flores Jacobus Oosterhaven María C Martínez‐Madrid Flix Romojaro 《Journal of the science of food and agriculture》2005,85(6):925-930
The regulatory role of phenylalanine ammonia‐lyase (PAL) in the light‐induced accumulation of anthocyanins in the epidermis of asparagus spears has been analysed. A correlation between the stimulation of PAL activity and the rise in total anthocyanin content has been observed. Light radiation induced PAL activity, which in turn stimulated anthocyanin accumulation, a hypothesis which has been confirmed by treating asparagus spears with S‐carvone, an inhibitor of PAL activity. A marked delay was observed in the rise in PAL activity and total anthocyanin content in asparagus spears treated with this compound during light irradiation. PAL activity and anthocyanin synthesis continued when the spears were stored in darkness for 5 days after being subjected to light, but the inhibitory effect of S‐carvone remained during this storage. When the asparagus spears were immersed in water for 20 h, no PAL activity could be detected and scarcely any total anthocyanin content was measured. However, after 5 days of storage in darkness a sharp upsurge in PAL activity was found, which was not translated into a parallel increase in total anthocyanin content. Copyright © 2005 Society of Chemical Industry 相似文献
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Zhao J Zhang W Zhu X Zhao D Wang K Wang R Qu W 《Journal of the science of food and agriculture》2011,91(11):2095-2099
BACKGROUND: The inedible bottom part of asparagus (Asparagus officinalis L.) spears, around one‐third to one‐half of the total length, is always discarded as by‐product. Since it still contains various bioactive substances, this by‐product might have potential usage in food supplements for its therapeutic effects. In this study the hypoglycaemic effect of the aqueous extract of asparagus by‐product (AEA) was evaluated in a streptozotocin (STZ)‐induced diabetic rat model. RESULTS: Continuous administration of AEA for 21 days significantly decreased fasting serum glucose and triglyceride levels but markedly increased body weight and hepatic glycogen level in diabetic rats. In an oral glucose tolerance test, both the blood glucose level measured at 30, 60 and 120 min after glucose loading and the area under the glucose curve showed a significant decrease after AEA treatment. CONCLUSION: The results of this study demonstrate that AEA has hypoglycaemic and hypotriglyceridaemic functions, suggesting that it might be useful in preventing diabetic complications associated with hyperglycaemia and hyperlipidaemia. Copyright © 2011 Society of Chemical Industry 相似文献
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Makoto Shimoyamada Masayuki Suzuki Makiko Maruyama Kenji Watanabe 《Journal of the science of food and agriculture》1996,72(4):430-434
An antifungal saponin was isolated from the bottom cut of white asparagus (Asparagus officinalis L), which is unusable in food processing. The structure of the saponin was identified as 3-O-[{α-L -rhamnopyranosyl (1→2)} {α-L -rhamnopyranosyl (1→4)}-β-D -glucopyranosyl] (25S) spirost-5-ene-3β-ol from chemical and spectral data. This saponin was shown to be identical with collettinside III from Dioscorea collettii, and to inhibit the growth of some kinds of fungi at μg ml−1 levels. 相似文献
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芦笋下脚料皂苷超声提取工艺 总被引:1,自引:0,他引:1
采用超声强化技术对芦笋下脚料中的皂苷成分进行提取,通过两轮均匀试验对提取工艺进行优化。结果得到的最优提取工艺为液料比1:1、温度30℃、占空比0.4:1.6、功率200W、提取时间30min、pH5.05、酒精体积分数70%,该工艺条件下单次提取得率为7.5%(干基);两次提取累积回收率达到93.37%,3次提取累积回收率达到98.40%。在2L循环超声提取装置中的放大实验表明,两次提取累积回收率达到97.49%,3次可提取完全。表明超声强化方法适用于芦笋下脚料中皂苷的提取。 相似文献
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