脱臭大蒜提取物对鸭梨保鲜效果的初步研究

发布时间：2018-05-23 18:51

本文选题：大蒜 + 微波脱臭　；参考：《河北工程大学》2017年硕士论文

【摘要】：现今利用化学防腐剂对鸭梨进行保鲜最为常见,操作也相对简单,但是残留的化学物质严重威胁人体健康,还容易造成环境污染。很多研究证明大蒜提取物可以应用在蔬果保鲜方面,然而大蒜提取物的臭味严重影响了蔬果的风味。因此研究如何给大蒜提取物脱臭,利用脱臭大蒜提取物对鸭梨进行保鲜具有较高的实用和经济价值。大蒜脱臭方法为普通加热法、酸液加热法、微波脱臭法和试剂脱臭法。通过试验确定各种脱臭方法一般工艺。通过感官评价法和定硫法分别测定各种方法的脱臭效果和大蒜素保留率,确定最佳脱臭方法为微波脱臭法。微波脱臭法具体工艺通过正交试验进行优化。微波加热最佳脱臭工艺条件为:将100g大蒜置于pH3.0的柠檬酸溶液中浸泡1h,功率600W的微波处理1min,然后在绞碎机里绞碎,离心180s,最后得到脱臭大蒜提取物。以微波脱臭方法制备的脱臭大蒜提取物进行抑菌试验,研究其对引起鸭梨采后贮藏期腐败微生物生长繁殖的抑制效果,结果表明脱臭大蒜提取物有较好的抑菌效果。对脱臭大蒜提取物和壳聚糖混复配液对鸭梨保鲜效果进行了初步研究。鸭梨经不同配比的复配液涂抹后,测定鸭梨的失重率、SOD活性、MDA含量、Vc含量、可滴定酸度、腐烂率数值变化,结果表明,3%的脱臭大蒜提取物和2%的壳聚糖复配液涂膜对鸭梨的抑菌保鲜效果最佳。
[Abstract]:Nowadays, chemical preservatives are used to keep Yali pear fresh, and the operation is relatively simple. However, the residual chemicals are serious threats to human health and easy to cause environmental pollution. Many studies have shown that garlic extract can be used to keep fruits and vegetables fresh, but the odour of garlic extract seriously affects the flavor of fruits and vegetables. Therefore, it is of high practical and economic value to study how to deodorize garlic extract and use deodorized garlic extract to keep Yali pear fresh. The methods of garlic deodorization are ordinary heating, acid heating, microwave deodorization and reagent deodorization. The general process of deodorization is determined by experiments. The effect of deodorization and the retention rate of allicin were determined by sensory evaluation method and sulfur determination method respectively. The optimum deodorization method was determined as microwave deodorization method. The specific process of microwave deodorization was optimized by orthogonal test. The optimum deodorization conditions were as follows: 1 h immersion of 100g garlic in citric acid solution of pH3.0 and microwave treatment of 600W for 1 min, then chopped in a grinder, centrifuged for 180s, finally obtained the extract of deodorized garlic. The antimicrobial effect of the extracts of deodorized garlic prepared by microwave deodorization was studied. The results showed that the extracts of deodorized garlic had better bacteriostasis effect on the growth and reproduction of spoilage microorganisms in postharvest storage of Yali pear. The effect of the mixture of deodorized garlic extract and chitosan on the preservation of Yali pear was studied. The weight loss rate, SOD activity, MDA content, titratable acidity and decay rate of Yali pear were determined by smearing the mixture solution with different proportions, the content of VC, the titratable acidity and the decay rate of Yali pear were determined. The results showed that 3% deodorized garlic extract and 2% chitosan film had the best effect on the bacteriostasis and preservation of Yali pear.
【学位授予单位】：河北工程大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS255.3

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