食品科学 ›› 2019, Vol. 40 ›› Issue (17): 277-283.doi: 10.7506/spkx1002-6630-20181225-299

• 包装贮运 • 上一篇    下一篇

ε-聚赖氨酸和L-抗坏血酸处理对鲜切菠菜品质的影响

郁杰,谢晶   

  1. (1.上海海洋大学食品学院,上海 201306;2.上海冷链装备性能与节能评价专业技术服务平台,上海 201306;3.农业农村部冷库及制冷设备质量监督检验测试中心(上海),上海 201306;4.食品科学与工程国家级实验教学示范中心(上海海洋大学),上海 201306)
  • 出版日期:2019-09-15 发布日期:2019-09-23
  • 基金资助:
    上海市科技兴农推广项目(沪农科推字(2018)第1-2号);上海市科委公共服务平台建设项目(17DZ2293400); 上海市绿叶菜产业体系建设项目

Effects of ε-Polylysine and L-Ascorbic Acid on the Quality of Fresh-Cut Spinach

YU Jie, XIE Jing   

  1. (1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. Shanghai Professional Technology Service Platform for Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; 3. Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China; 4. National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China)
  • Online:2019-09-15 Published:2019-09-23

摘要: 为探究ε-聚赖氨酸和L-抗坏血酸处理对鲜切菠菜保鲜效果的影响,根据货架期结果,在不同质量浓度梯度和组合的ε-聚赖氨酸和L-抗坏血酸处理组中(共16?组)筛选得到3?组保鲜液,分别为B组(0.05?g/L ε-聚赖氨酸溶液)、E组(10?g/L L-抗坏血酸溶液)、K组(0.05?g/L ε-聚赖氨酸+10?g/L L-抗坏血酸溶液)。而后通过抑菌圈实验结合理化指标、抗氧化酶活性,研究不同保鲜液对鲜切菠菜品质的影响。结果表明:抑菌效果为K组>B组>E组;调控活性氧代谢效果为K组>E组>B组。0.05?g/L?ε-聚赖氨酸和10?g/L?L-抗坏血酸溶液联合应用于鲜切菠菜具有协同增效的作用,可延长货架期至12?d,0.05?g/L?ε-聚赖氨酸通过抑菌从而延长鲜切菠菜货架期至11?d;10?g/L L-抗坏血酸溶液主要通过改善鲜切菠菜活性氧代谢从而延长鲜切菠菜的货架期至10?d。

关键词: 鲜切菠菜, ε-聚赖氨酸, L-抗坏血酸, 抑菌效果, 活性氧代谢

Abstract: In order to investigate the effects of ε-polylysine and L-ascorbic acid treatments in preserving the quality of fresh-cut spinach, 16 treatment groups were designed with none, and ε-polylysine and/or L-ascorbic acid at different concentrations. Out of these, groups B (0.05 g/L ε-polysine), E (10 g/L L-ascorbic acid) and K (0.05 g/L ε-polylysine + 10 g/L L-ascorbic acid) were selected for their longer shelf life. The antimicrobial effects of the three treatments on the bacteria present on fresh-cut spinach were evaluated as well as their effects on the antioxidant enzyme activities and physicochemical quality of fresh-cut spinach. The results showed that antibacterial effects of the treatments were in the decreasing order of group K > group B > group E while their effects in regulating reactive oxygen metabolism were in the decreasing order of group K > group E > group B. In conclusion, the combined treatment had a synergistic effect and extended the shelf life of fresh-cut spinach up to 12 days, while 0.05 g/L ε-polylysine treatment prolonged the shelf life to 11 days through its antibacterial effect and 10 g/L L-ascorbic acid prolonged the shelf life to 10 days by improving active oxygen metabolism.

Key words: fresh-cut spinach, ε-polylysine, L-ascorbic acid, antibacterial effect, reactive oxygen metabolism

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