形状记忆高分子智能膜对蔬菜感官和营养品质影响的对比研究.pdfVIP

※包装贮运 食品科学 2008, Vol. 29, No. 01 343 形状记忆高分子智能膜对蔬菜感官和 营养品质影响的对比研究 王 竹，门建华，杨晓莉，王国栋，何 梅，杨月欣 (中国疾病预防控制中心营养与食品安全所，北京 100050) 摘 要：目的：本实验研究探讨冷藏条件下SMP 对蔬菜感官和营养品质的影响。方法：选择5 种蔬菜按照容积 比随机保存于风冷式冰箱的三个保鲜盒中：A 盒覆PE 保鲜膜密封、B 盒覆SMP 膜盖板密封、C 盒覆调湿盖板。 分别于冷藏后第5、10d，由6 名实验人员对蔬菜进行视觉、手感、气味、喜爱程度、认为可食等感官指标评 分；并测定VC、VB2 和胡萝卜素的含量。结果表明尽管蔬菜感官品质随冷藏时间延长而下降(p ＜ 0.01)，但和 A、C 盒相比，B 盒蔬菜水分含量及各感官指标评分明显较高(p ＜0.05)。维生素分析结果显示，VC 损失率受蔬 菜品种、冷藏时间影响较大，品种和时间存在明显交互关系(p ＜0.01)，但各维生素损失率在三个保鲜盒间未见 统计学显著差异。结论：SMP 膜能改善冷藏条件下蔬菜保水性能和感官品质，但未证明具有减少营养素损失的 作用 。 关键词：形状记忆高分子智能膜；蔬菜；感官品质；维生素损失 Effects of Shape Memory Polymer Smart Sheet on Sensory and Nutritional Qualities of Vegetables after Refrigerated Storage WANG Zhu，MEN Jian-hua，YANG Xiao-li，WANG Guo-dong, HE Mei，YANG Yue-xin (Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing 100050, China) Abstract ：Objective: Under condition of cold storage, to evaluate the effects of SMP on foods sensory and nutritional quality. Method: Six kinds of vegetables were refrigerated in three boxes separately. Box A was sealed with polyethene sheet, while box B was covered by a board with SMP sheet, and box C covered with a board with humidity adjusting function. After cooling for 5 or 10 days, sensory indexes of vegetable outlook, touches, smells, fondness and edible degree were scored by six practical lab gourmets. Contents of vitamin C, B2 and carotene were respectively assayed. Results: After refrigeration, moisture content and sensory quality score in vegetables of box B are significantly higher than those in vegetables of box A and box C(p＜0.05), although sensory quality score is time dependently de