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葡萄糖氧化酶等天然保鲜剂对树莓保鲜效果的研究
引用本文:兰蓉, 吴志明, 张立秋. 葡萄糖氧化酶等天然保鲜剂对树莓保鲜效果的研究[J]. 食品工业科技, 2014, (22): 308-312. DOI: 10.13386/j.issn1002-0306.2014.22.059
作者姓名:兰蓉  吴志明  张立秋
作者单位:1.北京电子科技职业学院
摘    要:以树莓果实为试材,采后分别以4种天然保鲜剂(0.1%葡萄糖氧化酶+0.1%葡萄糖、0.05%溶菌酶、0.1%葡萄糖氧化酶+0.1%葡萄糖+0.1%壳聚糖涂膜液、0.05%溶菌酶+0.1%壳聚糖涂膜液)处理,以蒸馏水处理为对照,用聚乙烯保鲜膜包装后于4℃下贮藏,定期取样测定腐烂率、失重率、可溶性固形物含量、褐变度和硬度等生理生化指标的变化。结果表明:经0.1%葡萄糖氧化酶+0.1%葡萄糖+0.1%壳聚糖涂膜液复合保鲜剂处理后的树莓果实综合保鲜效果最佳,在贮藏12d后,果实腐烂率为13.26%,失重率为10.57%,可溶性固形物含量为10.8%,抑制褐变、保持硬度和可滴定酸含量的效果优于其他处理组,且与对照组差异显著(p<0.05)。 

关 键 词:葡萄糖氧化酶  树莓  保鲜
收稿时间:2014-02-24

Effect of glucose oxidase on the preservation of raspberries
LAN Rong, WU Zhi-ming, ZHANG Li-qiu. Effect of glucose oxidase on the preservation of raspberries[J]. Science and Technology of Food Industry, 2014, (22): 308-312. DOI: 10.13386/j.issn1002-0306.2014.22.059
Authors:LAN Rong  WU Zhi-ming  ZHANG Li-qiu
Affiliation:1.Beijing Polytechnic
Abstract:Testing several natural preservatives for their effectiveness, using raspberries as samples. Harvested raspberries were treated with four kinds of natural preservatives including 0. 1 % glucose oxidase + 0. 1 %glucose, 0. 05 % lysozyme, 0. 1 % glucose oxidase + 0. 1 % glucose + 0. 1 % chitosan, 0. 05 % lysozyme + 0. 1 %chitosan, or distilled water as a control. All groups were preserved at 4℃ under polyethylene film. Changes in physiological and biochemical indices were determined periodically during storage, including rot rate, weight loss rate, soluble solids content, browning degree and hardness. We report here that 0.1% glucose oxidase +0.1% glucose+0.1% chitosan was the most effective treatment for comprehensive preservation. After 12 days of storage under this combination of preservatives, rot rate was 13.26%, weight loss rate was 10.57%, and soluble solids content was 10.8%, while inhibition of browning and maintenance of hardness and itritable acidity content were better than in the other treated groups with a statistically significant difference (p<0.05) compared to the control.
Keywords:glucose oxidase  raspberry  preservation
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