| 陈雄伟，邵 玲，梁广坚.南药巴戟天鲜品保藏方法的研究[J].广东农业科学,2016,43(6):138-142 |
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南药巴戟天鲜品保藏方法的研究 |
| Research of south botanical fresh product preservationmethod in Morinda officinalis |
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| DOI：10.16768/j.issn.1004-874X.2016.06.024 |
| 中文关键词: 巴戟天 鲜品 保鲜技术 保藏效果 |
| 英文关键词: Morinda officinalis How fresh
product fresh preservation technology preservation
effect |
| 基金项目:国家自然科学青年基金（31201142）；肇
庆市科技计划项目（2013N007）；广东省大学生科技创新
培育项目（PDJH2016A0536）；肇庆学院实践教学改革研
究项目（SJJX201518） |
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| 摘要点击次数: 1822 |
| 全文下载次数: 788 |
| 中文摘要: |
| 为开发南药巴戟天鲜品的保藏技术，通过测定巴戟天的失重率、硬度值、多糖、总抗氧化能力、总
黄酮的含量及肉质根感官性状的变化，系统评估了化学保藏和冻藏方法的保鲜效果。结果表明：生鲜巴戟天经
牛蒡低聚果糖10 g/L+ 壳聚糖20 g/L 常温贮存35 d 后，其失重率显著低于对照和其他保鲜处理，多糖含量维持
在500 μg/g（FW），总抗氧化能力达到48.22%，肉质根表观性状优于其他处理。鉴于巴戟天鲜品保藏期间易
霉变，由牛蒡低聚果糖10 g/L+ 壳聚糖20 g/L+ 山梨酸钾0.50 g/L 组成的优化配方对巴戟天鲜品有明显的保鲜
效果，保藏期延长到60 d 时，总黄酮含量仍维持92%。-18℃冻藏较易导致巴戟天肉质根褐变软化，多糖含量
和总抗氧化能力极显著下降，常用冻藏方式并不适用于生鲜巴戟天的有效保藏。 |
| 英文摘要: |
| For development of the preservation technique in the south botanical fresh product Morinda officinalis
How，this paper synthetical compared of chemical storage and freezing storage on the effect of Morinda officinalis. By
measuring weight loss rate，hardness value，polysaccharides，total antioxidant capacity，total flavones and the change
of the sensory properties in the fleshy roots，the effect of preservation methods have a comprehensive evaluation.
The results showed that，fleshy roots by（ 10 g/L burdock oligosaccharide + 20 g/L chitosan） preserved after 35 d
under normal temperature of Morinda officinalis. Weightlessness rate was significantly lower than control and other
preservation groups after storage for 35 days. Polysaccharides content was in 500 μg/g（FW），total antioxidant
capacity reached 48.22%. Commodity properties has apparently superior to other preservation processing mode. In
view of the easy to mildew during the period of preservation of fresh Morinda officinalis，adding potassium sorbate
optimization experiment was carried out. Antistaling agent of（ 10 g/L burdock oligosaccharide + 20 g/L chitosan +
0.50 g/L potassium sorbate）were significantly beneficial to preservation of fresh Morinda officinalis. Total flavonoids
content remained 92% after storage period extended to 60 d. -18℃ frozen storage could leaded to fleshy roots
senescence browing and softening. Polysaccharide contents and the total antioxidant capacity significantly declined（P<0.01）. Freezing storage mode has not apply to the effective preservation of fresh Morinda officinalis. |
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