| ClO_2杀菌剂在菠菜保鲜中的应用 |
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| 引用本文： | 潘燕,陈义伦,张培正,李大鹏. ClO_2杀菌剂在菠菜保鲜中的应用[J]. 食品与发酵工业, 2005, 31(12): 123-125 |
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| 作者姓名： | 潘燕 陈义伦 张培正 李大鹏 |
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| 作者单位： | 山东农业大学食品科学与工程学院,泰安,271018 |
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| 基金项目： | “十五”国家重大科技攻关项目资助（No.2001BA804A29） |
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| 摘 要： | 以菠菜为原料,应用ClO2杀菌剂处理后,于4℃下贮藏。研究了ClO2对微生物、亚硝酸盐、叶绿素、SOD、POD活性的影响。结果表明,ClO2可有效降低菠菜微生物病害的发生,减少亚硝酸盐累积,提高菠菜抗衰老能力,具有很好的保鲜效果。ClO2对菠菜贮藏保鲜的最佳处理浓度为75 mg/L。
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| 关 键 词： | 菠菜 ClO2 亚硝酸盐 抗氧化 |
| 收稿时间： | 2005-08-12 |
| 修稿时间： | 2005-11-09 |
Application of Chlorine Dioxide on Preservation of Spinach |
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| Pan Yan,Chen Yilun,Zhang Peizheng,Li Dapeng. Application of Chlorine Dioxide on Preservation of Spinach[J]. Food and Fermentation Industries, 2005, 31(12): 123-125 |
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| Authors: | Pan Yan Chen Yilun Zhang Peizheng Li Dapeng |
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| Abstract: | Spinach was treated by different concentrations of the chlorine dioxide and then stored at 4℃.The effects of chlorine dioxide on microorganism,nitrites,chlorophyll,and the activity of superoxide dismutase and peroxidase were studied.The results showed that chlorine dioxide can reduce the microbial contamination and lower the accumulation of nitrites,enhance the antioxidant capacity,and extend the storage life.The concentration of best treatment to spinach of chlorine dioxide is 75 mg/L. |
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| Keywords: | spinach ClO2 nitrites antioxidant |
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