| 冻藏温度对桑椹品质影响的研究 |
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| 引用本文： | 包海蓉,程裕东,俞骏,王华博.冻藏温度对桑椹品质影响的研究[J].食品科学,2006,27(12):130-133. |
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| 作者姓名： | 包海蓉 程裕东 俞骏 王华博 |
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| 作者单位： | 上海水产大学食品学院； |
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| 基金项目： | 上海市教委项目（04YQHB120） |
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| 摘 要： | 本文研究速冻桑椹在-18、-24、-40℃三种温度下10个月冻藏中品质的变化。结果表明:-18℃贮藏温度下桑葚的失水率、VC损失、花色素苷和类黄酮的损失、褐变程度明显高于-24℃和-40℃,多酚氧化酶(polyphenoloxidase,简称PPO)的活性冻藏初期略有上升、后期显著下降。过氧化物酶(peroxidase,简称POD)的活性在贮藏1个月后大幅度下降,到3个月时接近失活状态。
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| 关 键 词： | 桑椹 冻藏 品质变化 |
| 文章编号： | 1002-6630（2006）12-0130-04 |
| 收稿时间： | 2006-09-10 |
| 修稿时间： | 2006-09-10 |
Effects of Frozen Storage Temperature on the Quality of Mulberry |
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| BAO Hai-rong,CHENG Yu-dong,YU Jun,WANG Hua-bo.Effects of Frozen Storage Temperature on the Quality of Mulberry[J].Food Science,2006,27(12):130-133. |
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| Authors: | BAO Hai-rong CHENG Yu-dong YU Jun WANG Hua-bo |
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| Affiliation: | College of Food Science, Shanghai Fisheries University, Shanghai 200090, China |
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| Abstract: | Effects of different storage temperatures on the quality of mulberry were studied at -18, -24 and -40℃. The results indicated that at -18℃ drip loss, vitamin C loss, anthocyanin and flavonoid loss, the degree of browning were higher than those at -24℃ and -40℃. Soluble polyphenol oxidase (PPO) activity increased at the early stage and significantly went down late while soluble peroxidase (POD) activity dramatically decreased after one-month storage and almost inactivated after three-month storage. |
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| Keywords: | mulberry frozen storage quality change |
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