食品科学

• 包装贮运 • 上一篇    下一篇

银杏叶提取液对鲜切‘红富士’苹果品质的影响

冯金霞,何 玲,蒲雪梅   

  1. 西北农林科技大学园艺学院,陕西 杨凌 712100
  • 出版日期:2013-10-25 发布日期:2013-09-28

Effect of Ethanol Extract of Ginkgo biloba Leaves on the Quality of Fresh-Cut ‘Red Fuji’ Apples

FENG Jin-xia,HE Ling,PU Xue-mei   

  1. College of Horticulture, Northwest A & F University, Yangling 712100, China
  • Online:2013-10-25 Published:2013-09-28

摘要:

采用‘红富士’苹果为试材,以总黄酮为银杏叶提取液中活性成分的目标产物,分析不同质量浓度的银杏叶提取液对鲜切“红富士”苹果品质的影响。从色泽、硬度、VC含量、质量损失率、多酚氧化酶活性、菌落总数以及感官评定等方面评价银杏叶提取液对鲜切苹果的保鲜效果。结果表明:银杏叶提取液处理能提高鲜切苹果的感官品质,抑制褐变,减少水分损失,延缓硬度和VC含量的下降,减少微生物对鲜切苹果的侵染,较好地保持了鲜切‘红富士’苹果的品质,其中总黄酮含量0.5mg/mL的银杏叶提取液处理保鲜效果最佳。

关键词: 银杏叶提取液, 鲜切苹果, 保鲜

Abstract:

In this study, we attempted to elucidate the efect of ethanol extract of Ginko biloba leaves (GBE) at different
concentrations, rich in total flavonoids, on the quality of fresh-cut ‘Red Fuji’ apples as evaluated by measuring total bacterial
count, firmness, color, weight loss, vitamin C content, sensory properties and polyphenol oxidase (PPO) activity. Results
showed that GBE could improve the sensory quality of fresh-cut apples, significantly reduce the weight loss and browning
degree, inhibit vitamin C loss and firmness, and lower microbial levels. In conclusion, GBE at flavonoids concentration
of 0.5 mg/mL showed the best preservation effect.

Key words: ethanol extract of Ginko biloba leaves (GBE), fresh-cut apple, preservation