摘要
探究艾叶-丁香精油复配对番茄的保鲜效果。首先,以艾叶及丁香精油浓度、浸泡时间为变量,采用单因素试验法筛选得到两种精油的最佳浓度及最佳浸泡时间;然后,以失重率和硬度为测试指标进行正交试验,得到最佳复配比例,并通过测定番茄果实的失重率、硬度、可溶性固形物(TSS)含量、抗坏血酸含量、过氧化物酶(POD)活性、丙二醛(MDA)含量来探究两种精油复配对番茄保鲜效果的影响。单因素和正交试验结果表明,当艾叶精油质量浓度为1.00 g/L、丁香精油质量浓度为0.50 g/L、浸泡时间为3min时,保鲜效果最佳。以该比例涂覆番茄,贮藏10d后,番茄果实的失重率和硬度分别为0.991%和21.2 N/cm^(2),较单因素试验中1.00 g/L艾叶精油组和0.50 g/L丁香精油组,失重率分别降低约30.26%、26.88%,硬度提高约26.42%、20.75%。艾叶精油和丁香精油复配对番茄保鲜有一定的提升效果。
The preservation effect of mugwort-clove essential oils compound on tomato was investigated.Firstly,the optimal concentration and soaking time of the two essential oils were obtained by using single factor test with the concentration of mugwort and clove essential oils and the soaking time as the variables.Then,an orthogonal test was carried out with the weight loss ratio and hardness as the test indexes to obtain the optimal blending ratio,and the weight loss ratio,hardness,soluble solid(TSS)content,ascorbic acid content,peroxidase(POD)activity,malondialdehyde(MDA)content were tested to study the effects of the two essential oil compounding on tomato preservation.The results of single factor and orthogonal tests showed that the best preservation effect was achieved when the mass concentration of mugwort essential oil was 1.00 g/L,the mass concentration of clove essential oil was 0.50 g/L,and the soaking time was 3 min.Applying the tomato in this ratio,after 10 d of storage,the weight loss ratio and hardness of tomato were 0.991%and 21.2 N/cm^(2)respectively.The weight loss ratio were about 30.26%and 26.88%lower than that of the 1.00 g/L mugwort essential oil group and the 0.50 g/L clove essential oil group in the single factor experiments,and the hardness increased by about 26.42%and 20.75%respectively.The compounding of mugwort essential oil and clove essential oil could improve tomato preservation.
作者
李林林
孙建明
刘辉
曹前荣
LI Linlin;SUN Jianming;LIU Hui;CAO Qianrong(Department of Packaging Engineering,School of Art&Design,Henan University of Science and Technology,Luoyang Henan 471000,China;Henan Intelligent and Protective Packaging Design Engineering Research Center,Luoyang Henan 471000,China)
出处
《包装学报》
2023年第6期24-33,共10页
Packaging Journal
基金
河南省重点研发与推广专项(科技攻关)基金资助项目(222102110161)
河南省哲学社会科学规划基金资助项目(2022BYS014)
河南科技大学第十一届研究生创新基金资助项目(CCJJ-2022-KJ08)。
关键词
艾叶精油
丁香精油
番茄
浸泡
保鲜
mugwort essential oil
clove essential oil
tomato
soaking
preservation
作者简介
李林林(1998-),女,甘肃秦安人,河南科技大学硕士生,主要研究方向为食品保鲜包装,E-mail:lll18437985568@163.com;通信作者:孙建明(1978-),男,山东广饶人,河南科技大学副教授,博士,主要从事食品保鲜包装和智能包装研究,E-mail:sunjianming@haust.edu.cn。
