[1]马利华,毛雅雯.不同O2分压对蒜米贮藏期品质影响[J].中国调味品,2018,(7):58-62.[doi:10.3969/j.issn.1000-9973.2018.07.012]
　MA Li-hua,MAO Ya-wen.MA Li-hua, MAO Ya-wen[J].CHINA CONDIMENT,2018,(7):58-62.[doi:10.3969/j.issn.1000-9973.2018.07.012]
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不同O2分压对蒜米贮藏期品质影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2018年7期
页码:
58-62
栏目:
出版日期:
2018-07-01

文章信息/Info

Title:
MA Li-hua, MAO Ya-wen
文章编号:
1000-9973(2018)07-0058-05
作者:
马利华; 毛雅雯
徐州工程学院食品(生物)
Author(s):
MA Li-hua;  MAO Ya-wen
(Department of Food (Biology) Engineering, Xuzhou Institute of Technology, Xuzhou 221000,China)
关键词:
大蒜; 高氧气调; 品质; 抗氧化性
Keywords:
garlic;  high oxygen modified preservation;  quality;  antioxidant activity
分类号:
TS205.9
DOI:
10.3969/j.issn.1000-9973.2018.07.012
文献标志码:
A
摘要:
本课题以蒜米为原料，以失重率、发芽率、总糖含量、Vc含量、游离氨基酸量、大蒜素含量的变化以及对羟基自由基的清除能力为指标，研究蒜米在40%、60%、80%、100%不同浓度气调贮藏过程中的品质变化。在4 ℃条件下、以20为一个贮藏周期进行贮藏。结果表明， 80%氧气浓度对蒜米的贮藏效果较好。在第8，样品组蒜米总糖含量和大蒜素含量达到最大，比对照组蒜米中总糖和大蒜素含量分别上升了52.69%、55%；第11对羟基自由基的清除率达到最大，比对照组增加了3.8倍。
Abstract:
In this experiment, the peeling garlic is selected as raw material. It is preserved by the way of high oxygen atmosphere storage. Changes in weight loss rate, germination rate, total sugar content, Vc content, FAA content, allicin content and activity of hydroxyl radical scavenging as index, study quality changes of garlic in different oxygen concentration (40%, 60%, 80%, 100%) during storage. In this experiment, 4 ℃、20 days s a storage period. The results show that 80% oxygen concentration on the storage effect of garlic is better as a whole. In the 8th day, the sample set of the garlic total sugar content and allicin content reach the maximum, compared with the total sugar and allicin content in garlic in control group, it rises by 52.69%, 52.69% respectively. In the 11th day, the hydroxyl radical clearance rate is at its maximum, which increases 3.8 times than control group

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更新日期/Last Update: 2018-08-08