文献类型：期刊文献

中文题名：复合保鲜剂对薄壳山核桃贮藏品质的影响

英文题名：Effects of Compound Preservative on the Postharvest Quality of Carya illinoensis during Storage

作者：李文君[1] 刘广勤[2] 王成章[1] 叶建中[1] 王紫衿[3]

第一作者：李文君

机构：[1]中国林业科学研究院林产化学工业研究所,江苏南京210042;[2]江苏省农业科学院果树研究所,江苏南京210014;[3]南京中森生物科技有限公司,江苏南京210042

年份：2021

卷号：42

期号：3

起止页码：258-264

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD;;EI(收录号：20241015703173);北大核心:【北大核心2020】；

基金：江苏省林业科技创新与推广项目(LYSX[2018]05-2);江苏省生物质能源与材料重点实验室(JSBEM-S-201810);中国林业科学研究院重点项目(CAFYBB2017ZA004-2)。

语种：中文

中文关键词：脱色紫胶;保鲜剂;乳化漆蜡;薄壳山核桃;纳米聚乙烯包装;贮藏品质

外文关键词：decolorized shellac;preservative;emulsified paint wax;Carya illinoensis;nano polyethylene packaging;storage quality

分类号：TS255.1

摘要：以江苏泗洪市所产的薄壳山核桃为原料,分别涂抹不同浓度的以脱色紫胶、大豆分离蛋白、乳化漆蜡为主要成膜剂的9组复合保鲜剂,以4℃、无氧及纳米聚乙烯包装组作为空白对照,考察不同保鲜处理对薄壳山核桃贮藏期间纯仁率、脂肪含量、酸值、过氧化值和蛋白质含量的影响。结果表明,效果最好的是复合保鲜剂4:脱色紫胶10 g、大豆分离蛋白10 g、沸水200 mL、乳化漆蜡2 g、青龙衣提取液3 mL、EDTA-Na 22 g和维生素E 2 g;相比对照组,其纯仁率下降程度减少了5%,脂肪含量下降程度减少了6.60%,酸值增加程度减少了0.43倍,过氧化值增加程度减少了0.73倍,可溶性蛋白质含量增加程度提高了0.47%。因此,保鲜剂4结合低温、除氧剂及纳米聚乙烯包装对薄壳山核桃具有较好的保鲜效果,能够显著延缓薄壳山核桃的氧化过程,保持较高的贮藏品质。
Carya illinoensis produced in Sihong City,Jiangsu Province was used as the materials to study the effect of 9 groups of preservatives with different concentrations of decolorized shellac,soy protein isolate,and emulsified lacquer wax as main film-forming agents on pure kernel rate,fat content,acid value,peroxide value and protein content during storage.The nano-polyethylene packaging group with oxygen-free under 4℃was used as a blank control group.The results showed that the best fresh-keeping effect was that the group 4,decolorized shellac 10 g,isolated soy protein 10 g,boiling water 200 mL,emulsified lacquer wax 2 g,Qinglongyi extract 3 mL,EDTA-Na 22 g and vitamin E 2 g.Compared with the control group,the decrease of pure kernel rate was 5%,the decrease of fat content was 6.60%,the increase of acid value was 0.43 times,the increase of peroxide value was 0.73 times,and the increase of soluble protein content was 0.47%.Therefore,preservative group 4 combined with low temperature,oxygen scavenger and nano-polyethylene packaging has a better fresh-keeping effect on Carya illinoensis,which can significantly delay the oxidation process of thin shell pecans,and maintain a high storage quality.