文献标识码-现代食品科技.pdf

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.9 不同浓度的没食子酸丙酯对鲜切生姜 保鲜特性的影响 丁君，杨绍兰，吴昊，王成荣 （青岛农业大学食品科学与工程学院，山东青岛 266109） 摘要：本文研究了没食子酸丙酯（PG）对鲜切生姜保鲜效果的影响。挑选新鲜，无病斑，无机械损伤，大小一致的生姜，清洗 去皮，用不锈钢刀切分成5 mm 厚薄片，分别采用0.10%、0.20%、0.30%没食子酸丙酯溶液浸泡处理，在14 ℃(±1.0 ℃)条件下贮藏。 通过测定鲜切生姜的失重率、褐变度、可溶性固形物含量、Vc 含量、丙二醛（MDA）含量、多酚氧化酶（PPO）活性、过氧化物酶 （POD ）活性、硬度、弹性以及咀嚼性的变化来研究PG 对鲜切生姜保鲜效果的影响。结果表明：没食子酸丙酯溶液浸泡处理能够在 不同程度上保持鲜切生姜的质地，降低鲜切生姜的失重率和MDA 含量，延缓鲜切生姜的褐变，抑制 PPO 和POD 的活性，同时使 Vc、可溶性固形物含量和硬度维持在较高水平，而咀嚼性、弹性保持在较低的水平。其中，0.20% PG 处理对鲜切生姜的保鲜效果最 好。 关键词：没食子酸丙酯；鲜切生姜；保鲜 文章篇号：1673-9078(2014)9-236-240 DOI: 10.13982/j.mfst.1673-9078.2014.09.039 Effect of Propyl Gallatein Different Concentrations on Preservation of Fresh-cut Ginger Root DING Jun, YANG Shao-lan, WU Hao, WANG Cheng-rong (College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China) Abstract: In this study, the effect of propyl gallate (PG) on the preservation of fresh-cut ginger roots was investigated. Fresh ginger roots of similar size without scabs or mechanical wounding were selected for the study. The ginger roots were cut into 5-mm-thick section after cleaning and peeling, then soaked in 0.10%, 0.20%, and 0.30% PG and stored at 14 ℃ (±1.0 ℃).The preservative effect of PG was evaluated by measuring weight -loss, degree of browning, soluble solid content, Vc content, malondialdehyde (MDA) content, polyphenol oxidase (PPO) activity , peroxidase (POD) activity, hardness, elasticity, and changes in degree of chewiness. The results showed that soaking in PG solution helped maintain the texture of fresh-cut ginger roots to a varying degree, reduced weight loss and MDA