茶树油、丁香酚、柠檬醛在荔枝保鲜中的应用.pdfVIP

拨 FO0{)SCIENCE＆TECHNOI．0GY 茶树油、．丁香酚 柠檬醛在荔枝保鲜中的应用 钟业俊，徐欣源，刘成梅，刘 伟 (南昌大学食品科学与技术国家重点实验室，南昌330047) 摘 要：本文研究了茶树油、丁香酚和柠檬醛的挥发性香氛对荔枝的保鲜作用。采用复配方法探究三种香料 对荔枝的协同保鲜效果。结果表明：在冷藏(4±1oC)过程中，茶树油和丁香酚、柠檬醛的挥发性香氛可抑制荔 枝果实腐败，延缓果皮衰老和果肉维生素C含量的降低，对保持荔枝果实的感官品质也具有积极作用；且 三者复配后效果更佳，贮藏至18天，复配组荔枝的腐败率、果皮相对渗透率、维生素含量分别为对照组的 56．O％、72．8％、124．8％，果皮颜色、果实滋味、果实气味和整体评价分别比对照组高2．4、3-3、2．6和3_4分。 关键词：茶树油；丁香酚；柠檬醛；荔枝；保鲜 Effect of Tea tree oil，Eugenol and Citral on keeping quality of litchi ZHONG Ye-jun，XU Xin—yuan，LIU Cheng-mei，LIU Wei (State Key Laboratory of Food Science and Technology，Nanchang University，Nanchang 3300479 Abstract： e preservation effect of volatile fragrance of tea tree oil．eugenol and citral to litchi decay and the synergistic inhibition(of these three combined)were studied．The results showed that with the re— frigeration storage condition(4±l℃)，volatile fragrance of tea tree oil，eugenol and citral had a inhibition and retard effect on the rise in the rot rate of litchi and the decrease of Vitamin C content in pulp， meanwhile，they also showed a positive anti-aging and preservation quality for keeping fresh of litchi．All of these positive abilities enhanced after these three spices mixed．After 1 8 days storage，the rot rate， peficarp relative leakage and Vitamin C content in litchi treated with composite solution are 56．O％． 72．8％，124．8％ of the values of the control group，and the evaluation scores on skin color，fruit taste， smell and overall were 2．4，3．3，2．6 and 3．4 points respectively higher than the control group． Key words：Tea tree oil；Eugenol；Citral；Litchi；preservation 荔枝属于典型的热带、亚热带水果，因果皮亮丽鲜 面进行涂膜处理，取得了较好的抑菌效果。张宽朝等【l】l研 艳、果肉甜美多汁而深受人们喜爱Ⅲ。荔枝果实不耐贮藏， 究发现．直接用香料挥发出来的香氛进行抑菌简便易行， 采后极易因失水[21、氧化[11和真菌侵染[3]而发生果皮褐变和 可以避免由于香料疏水性导致的涂膜分布不均、抑菌效 腐败，目前较为普遍的方法是采用S0：熏蒸、化学药剂洗 果下降的现象，且香氛抑菌保鲜并不直接接触果蔬表