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投稿时间：2018-11-20
投稿时间：2018-11-20
中文摘要: 以皂荚种子为主要原料，对料液比、提取温度、搅拌速度、搅拌时间进行研究，利用四因素三水平的正交试验，获得皂荚植物胶最佳提取条件，即料液比为1 ∶20（g/mL），提取温度为60 ℃，搅拌时间90 min，搅拌速度为24 r/min。在此条件下得到的植物胶，配制成不同浓度的溶液对鲜切苹果和土豆进行涂膜处理，并在4 ℃下贮藏。以感官评定、失重率、褐变度指标验证皂荚植物胶在涂膜保鲜中应用的效果，证明其能抑制果蔬褐变和腐败变质。此研究为鲜切果蔬的保鲜提供新思路，对皂荚植物胶的综合利用具有积极意义。
Abstract:Gleditsia seed was used as the main raw material，the ratio of material to liquid，extraction temperature，stirring speed and stirring time were studied，the optimum extraction of Gleditsia plant gum was obtained by orthogonal experiment of four factors and three levels，the ratio of material to liquidwas 1 ∶20（g/mL），the temperature was 60 ℃，stirred for 90 minutes and the stirring speed was 24 r/min.The Gleditsia plant gums obtained under these conditions were prepared to coat freshly cut apples and potatoes with different concentrations and then refrigerated at 4 ℃.The sensory evaluation，weight loss rate and browning degree were used to validate the application effect of Gleditsia plant gum in film preservation，and to prove that Gleditsia plant gum could inhibit browning and spoilage of fruits and vegetables.This study provided a new idea for freshkeeping of freshly cut fruits and vegetables，it also had positive significance for the comprehensive utilization of Gleditsia plant gum.
keywords: Gleditsia plant gum extraction process freshly cut fruits and vegetables film preservation
文章编号：201920015 中图分类号： 文献标志码：
基金项目:国家级大学生创新创业训练计划项目（201710548006）
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