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1.
荔枝护色干制的工艺研究 总被引：14，自引：3，他引：11
果皮褐变是荔枝贮藏和加工过程中的常见问题。在探讨了荔枝果皮中引起褐变的主要酶——多酚氧化酶(PPO)特性的基础上着重研究了荔枝干制中的护色工艺。结果表明,荔枝果皮多酚氧化酶的最适温度范围为30～70℃之间;PPO在pH=5.5和pH=7.0左右活性最大。荔枝经90℃,0.2％的柠檬酸溶液中热烫3 min并强制冷却后,用0.2 mol·L-1抗坏血酸+0.2 mol·L-1柠檬酸+0.1 mol·L-1植酸+0.1 mol·L-1氯化钠+0.2 mol·L-1亚硫酸氢钠混合液护色处理10 min经脱水干燥制成天然红皮荔枝干。 相似文献
2.
添加秸秆对不同有机含量土壤酸度及缓冲性能的影响 总被引：5，自引：1，他引：4
通过向低（LSOM）、中（MSOM）、高（HSOM）及去除（RSOM）有机质土壤中添加玉米秸秆进行室内培养试验,研究秸秆添加量对不同有机质含量土壤酸度及缓冲性能的影响。结果表明,在15℃恒温培养150天后,土壤pH、交换性盐基离子、CEC和盐基饱和度的含量均随着秸秆添加量的增加而上升,交换性H+、交换性Al3+含量均随着秸秆添加量的增加而降低;其中,秸秆添加量为10~15 g/kg时,LSOM处理中土壤pH增幅、交换性Al3+及交换性H+含量减幅最大;秸秆添加量为15~20 g/kg时,在MSOM和HSOM处理中土壤pH增幅及土壤交换性Al3+、交换性H+含量减幅最大;且HSOM处理添加秸秆后对降低土壤酸度效果最好。土壤中添加秸秆后可明显提高土壤酸碱缓冲能力,且土壤对加碱侧表现出的缓冲区间比酸侧明显;土壤的缓冲容量随秸秆添加量增加而升高,且HSOM处理对酸碱缓冲能力 > MSOM处理 > LSOM处理 > RSOM处理。 相似文献
3.
热水结合维生素C处理对甜樱桃果实褐变的控制研究 总被引：13，自引：3，他引：10
在预试验基础上,甜樱桃果实采用42℃热水及42℃热水添加0.1%维生素C各处理10 min,在0±0.5℃,相对湿度为85%~90%的条件下贮藏18 d后,再置于24±1℃,相对湿度为65%~70%条件下存放2 d,对果实的褐变参数及相关酶活性进行检测。结果表明,热水处理明显抑制甜樱桃果实L*和H0值的下降及苯丙氨酸解氨酶(PAL)、多酚氧化酶(PPO)和过氧化物酶(POD)活性的上升。热水添加维生素C处理强化了这一抑制效果。贮藏后,热水和热水添加维生素C处理的果实感官综合评分分别为6.9和7.5,而对照仅为5.7。相关分析表明,感官综合评分与L*、b*和H0呈显著正相关,与a*、PPO和POD活性呈显著负相关(P<0.05)。 相似文献
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5.
为探究微塑料输入与秸秆添加对农田土壤氮淋溶的影响，以潮土和黄棕壤为研究对象，每种土壤各设置8个处理，包括对照（CK）、低量微塑料（PE1）、中量微塑料（PE2）、高量微塑料（PE3）、秸秆（S）、秸秆+低量微塑料（S+PE1）、秸秆+中量微塑料（S+PE2）、秸秆+高量微塑料（S+PE3），研究了添加秸秆与不添加秸秆条件下，不同微塑料输入量对土壤氮淋溶的影响。结果表明，仅添加微塑料条件下，与对照（CK）相比，潮土PE1、PE2、PE3处理总氮（TN）淋溶量均无显著差异，黄棕壤仅PE1处理显著增加了TN淋溶量。在添加秸秆（S）处理中，与对照（CK）相比，潮土添加秸秆后显著降低了硝态氮（NO3--N）、铵态氮（NH4+-N）、TN淋溶量，分别降低了31.15%、13.45%、15.26%，黄棕壤添加秸秆后显著增加了TN淋溶量，增加了22.56%。添加秸秆处理相较于不添加秸秆处理，潮土各浓度微塑料输入下NO3--N、NH4+-N、TN的累计淋溶量呈降低趋势，而黄棕壤低量微塑料输入降低了TN淋溶量，高量微塑料输入增加了TN淋溶量。偏最小二乘路径模型（PLS-PM）分析表明，在潮土中添加秸秆主要通过影响淋溶液pH和NO3--N淋溶量影响氮素淋溶，微塑料添加量对氮淋溶无显著影响；在黄棕壤中添加秸秆主要通过影响淋溶液NO3--N、NH4+-N淋溶量影响氮淋溶，微塑料添加量主要通过影响淋溶液NH4+-N淋溶量影响氮淋溶。研究结果可为农田土壤微塑料污染风险的管控及减少土壤氮素的淋失提供依据。 相似文献
6.
牡丹花红色素理化性质研究 总被引：16，自引：1，他引：15
目前牡丹主要是用于观赏,其综合加工技术没有突破。为了为牡丹花保鲜、护色和色素加工提供理论支持,该文对从牡丹红色品种洛阳红中提取的牡丹红色素进行理化性质研究。结果显示:牡丹红色素水溶性好,颜色随pH值变化而变化。pH值小于3时比较稳定,最大吸收波长为526.5 nm。在酸性条件下该色素对光、热有很好的稳定性;耐氧化性和还原性较差;Zn2+、Mg2+、Fe2+、K+、Cu2+、Ca2+离子对牡丹花红色素的稳定性影响不大,但Sn2+、Fe3+离子可使色素溶液变色,稳定性差。 相似文献
7.
低酯果胶的流变学性能研究 总被引：8，自引：1，他引：8
以商品低酯果胶为研究对象，以AR-500型动态流变仪为主要设备，考察低酯果胶溶液的流变学基本特性，以及温度、剪切速率、体系pH值、金属离子、糖等因素对其流体性能的影响。结果表明，低酯果胶溶液是典型的剪切稀化型非牛顿流体，果胶浓度越高，溶液剪切稀化现象越严重。同时其溶液流体行为受温度、剪切速率、pH值等因素的影响。体系温度和pH值的升高均可导致溶液黏度降低；剪切速率的影响与果胶浓度有关，在低浓度条件下（0.3%），低速率时（0～200 s-1）剪切稀化现象越严重，高速率（400～700 s-1）时转变为胀塑性流体；在高浓度（1%、2%）条件下，随着剪切速率增高，溶液流体逐渐趋向于理想状态的牛顿流体。金属二价离子对低酯果胶溶液有显著的增稠效应，其增稠效果与离子浓度呈正相关。 相似文献
8.
主要通过土柱模拟试验探究不同有机物料对渗滤液的盐分和可溶性有机碳（DOC）以及不同深度土壤盐分、有机质和微生物生物量碳氮的影响,设置有机硅功能肥（WO）、颗粒状有机物料（YP）、粉末状有机物料（GG）、颗粒状有机物料和粉末状有机物料各50%（YG）以及不添加有机物料（CK）共5个处理。结果表明,有机物料的添加提高了渗滤液的EC值及水溶性Ca2+、Mg2+和Na+含量,YP处理的渗滤液盐基离子含量最高,而WO处理的渗滤液中DOC含量最低;与CK处理相比,WO处理显著提高各深度土层的水溶性Ca2+、Mg2+和K+含量,显著降低各深度土层的pH、交换性Na+、碱化度（ESP）和0—20 cm土层的水溶性Na+和钠吸附比（SAR）,但其他有机物料的处理对pH、EC值和盐分等无显著影响;淋洗作用使表层土壤（0—20 cm）盐分向土壤深层移动,淋洗结束后,各处理的土壤EC值、水溶性总盐、交换性Na+和ESP随着土层深度的增加而升高;与CK处理相比,GG和YG处理显著提高0—20 cm土层的有机质含量,分别提高23.97%和20.53%。研究结果为有机物料的添加对盐碱地淋洗过程中盐分和有机质的变化提供了理论的数据参考。 相似文献
9.
不同干燥方法对板栗品质的影响 总被引：2，自引：0，他引：2
为探究不同板栗产品适合的干燥方式,采用自然通风干燥、真空冷冻干燥、热风干燥、微波干燥以及微波真空干燥等5种方式对新鲜板栗进行干燥处理,并对干燥后板栗的营养成分、风味物质及功能特性进行评价。结果表明,经不同干燥方式处理的板栗品质有较大差异,其中真空冷冻干燥的板栗在营养成分及加工品质上均明显优于其余4种干燥方式,微波真空干燥的板栗品质仅次于冷冻干燥,自然通风干燥与热风干燥的板栗在加工品质上差异较小,仅自然干燥板栗的Vc含量高于热风干燥。质地参数以热风干燥最优。共检测出49种风味物质,其中真空冷冻干燥和微波干燥风味物质均为28种,热风干燥23种,微波真空干燥21种,自然干燥仅为13种;除微波真空干燥香气成分相对含量最高的为3-乙基-2,5-二甲基吡嗪外,其他4种方式中含量最高的成分均为苯甲醇。微波真空干燥的板栗品质仅次于真空冷冻干燥,且干燥速度快、能耗低,适用于板栗干燥加工的工业化生产。本研究结果为板栗进一步的加工和利用提供了理论依据。 相似文献
10.
为了探究灵芝段木栽培过程中杂菌侵染的主要病原真菌组成及其防控措施,首先对发病灵芝段木及灵芝子实体的病原菌进行分离纯化,采用形态学和rDNA-ITS序列分析进行鉴定,然后研究分离菌株的生物学特性以及异硫氰酸烯丙酯对分离病原菌的抑制效果。结果表明,分离获得的4株病原真菌菌株,其中OTA为黄曲霉(Aspergillus flavus),OTB和OTD为青霉菌(Penicillium infrabuccalum),OTC为木霉菌(Trichoderma sp.)。4株病原菌在PDA培养基生长良好,适宜温度为25~30℃;菌株OTA和OTB的最适碳源分别为木糖和葡萄糖,菌株OTC和OTD的最适碳源为果糖和蔗糖;菌株OTA和OTB的最适氮源分别为牛肉膏和尿素,菌株OTC和OTD的最适氮源为NaNO3和蛋白胨;菌株OTB、OTC和OTD在酸性条件生长较好,而pH值对菌株OTA的生长影响较小。异硫氰酸烯丙酯对菌株OTA、OTB、OTC和OTD菌丝的生长具有良好的抑制作用,当异硫氰酸烯丙酯浓度为20 μL·L-1时,其对4株菌株的抑制率均超过97%,可作为安全的防霉剂用于灵芝栽培过程中霉菌污染的防治。本研究结果为灵芝栽培或采后真菌病害的防控提供了理论基础。 相似文献
11.
Strålsjö L Alklint C Olsson ME Sjöholm I 《Journal of agricultural and food chemistry》2003,51(15):4291-4295
Folate concentrations in rosehips and commercial rosehip products and factors affecting folate retention during drying were investigated. On the basis of the raw material studied during 3 years, rosehips were shown to be a rich folate source, 400-600 microg/100 g based on dry matter and 160-185 microg/100 g based on the fresh weight (edible part). Rosehips are not often consumed fresh; therefore, drying to produce stable semimanufactures is a crucial step. The degradation of folate was shown to be dependent on the drying time until the water activity was below 0.75. The required drying time was reduced by cutting the rosehips in slices and to some extent also by increasing the temperature. Retention of folate and ascorbic acid was affected by the same factors, and high content of ascorbic acid could provide a possible protection for folate degradation. 相似文献
12.
为改善β-环糊精的水溶性,将β-环糊精和甘氨酸在碱性条件下用环氧氯丙烷连接起来,得到水溶性极好的甘氨酸-β-环糊精,研究了甘氨酸-β-环糊精对蒽的增溶、解吸行为,考察了pH值、甘氨酸-β-环糊精初始浓度、温度、不同环糊精类型对蒽解吸的影响。结果表明:甘氨酸-β-环糊精对蒽的增溶效果增强显著,其50 g/L时对蒽的增溶倍数可以达到20多倍,甘氨酸-β-环糊精对蒽的解吸随pH值的升高而降低,升高温度和甘氨酸-β-环糊精初始浓度有利于蒽的解吸,甘氨酸-β-环糊精对蒽的解吸要好于α-环糊精和β-环糊精,甘氨酸-β-环糊精对蒽污染土壤的解吸符合准二级动力学模式。该静态解吸研究可以为蒽污染土壤的修复提供基础信息。 相似文献
13.
为提高米糠谷蛋白功能性质,本研究对米糠谷蛋白与β-环状糊精进行复合热处理（温度60、70、80、90、99℃,时间40、80、120、160、200 min）,分析复合聚集体的浊度、接枝度、乳化性质及结构特性等,探究米糠谷蛋白与β-环状糊精复合热聚集行为。结果表明,米糠谷蛋白与β-环状糊精在90℃条件下加热复合160 min时,复合聚集体乳化活性指数达到最大,与天然米糠谷蛋白相比提高了2.39倍;在80℃条件下加热复合200 min时,复合聚集体乳化稳定性指数最大,与天然米糠谷蛋白相比提高了2.39倍。复合物在80℃条件下受热后,米糠谷蛋白与β-环状糊精结合生成较大颗粒的聚集体;复合物中米糠谷蛋白肽链结构打开,游离巯基含量增加,二硫键断开,疏水基团暴露,β-折叠向α-螺旋和β-转角转化,以共价键的形式形成分子间氢键,使得复合聚集体分子更好地结合到油水的界面,复合聚集体乳化活性和稳定性显著提高（P<0.05）。本研究结果为后续米糠蛋白质功能性质的改善及米糠蛋白质的深加工提供了理论依据。 相似文献
14.
干燥效率低导致的能耗高、品质劣变是果蔬热风干燥加工面临的严峻挑战。为改善胡萝卜热风干燥特性,该研究以横切和纵切方式获得的胡萝卜片为研究材料,对其进行穿刺（perforation pretreatment,PT）、乙醇浸渍（alcohol pretreatment,AT）和穿刺协同乙醇浸渍预处理（perforation synergistic alcohol pretreatment,PAT）。研究发现：同未预处理的胡萝卜片相比,PT、AT和PAT预处理技术的应用均显著提高了胡萝卜有效水分扩散系数及热风干燥速率,并将干燥时间缩短10.61%～50.00%,其中PAT样品干燥时间最短。相同预处理方式下,纵切的胡萝卜片相比于横切表现出较高的有效水分扩散系数、较快的干燥速率及较短的干燥时间。进一步,我们提出了PAT预处理具有较高干燥效率的“三重奏机制”：预脱水降低干燥负荷、毛细管流促进水分传质、细胞通透性的增强降低水分传质阻力。在品质方面,PAT预处理显著改善了纵切胡萝卜片的体积收缩、复水性、色泽、总类胡萝卜素和抗坏血酸含量、抗氧化活性及风味等品质特性。因此,为高效获得品质相对较优的脱水胡萝卜,可在其纵向切片后进行PAT预处理。该研究为改善胡萝卜热风干燥提供了一种简单有效的预处理技术,同时也为其他果蔬提质、增效、节能干燥提供参考。 相似文献
15.
Furan, a potential carcinogen, can be induced by heat from sugars, ascorbic acid, and fatty acids. The objective of this research was to investigate the effect of pH, phosphate, temperature, and heating time on furan formation. Heat-induced furan formation from free sugars, ascorbic acid, and linoleic acid was profoundly affected by pH and the presence of phosphate. In general, the presence of phosphate increased furan formation in solutions of sugars and ascorbic acid. In a linoleic acid emulsion, phosphate increased the formation of furan at pH 6 but not at pH 3. When an ascorbic acid solution was heated, higher amounts of furan were produced at pH 3 than at pH 6 regardless of phosphate's presence. However, in linoleic acid emulsion, more furan was produced at pH 6 than at pH 3. The highest amount of furan was formed from the linoleic acid emulsion at pH 6. In fresh apple cider, a product with free sugars as the major components (besides water) and little fatty acids, ascorbic acid, or phosphate, small or very low amounts of furan was formed by heating at 90-120 degrees C for up to 10 min. The results indicated that free sugars may not lead to significant amounts of furan formation under conditions for pasteurization and sterilization. Importantly, this is the first report demonstrating that phosphate (in addition to pH) plays a significant role in thermally induced furan formation. 相似文献
16.
Evaluation of radical scavenging activity of fresh and air-dried tomatoes by three model reactions. 总被引：5，自引：0，他引：5
V Lavelli S Hippeli C Peri E F Elstner 《Journal of agricultural and food chemistry》1999,47(9):3826-3831
The radical scavenging activity and the antioxidant content of fresh and air-dried tomatoes were investigated. Tomato halves were dried in a pilot-scale dryer under the following conditions: air temperature, 80 degrees C; air flow rate, 1.5 m/s; drying time, 400 min; final moisture, 25%. Carotenoid (lycopene, beta-carotene, lutein) and ascorbic acid were analyzed by HPLC with a spectrophotometric and an electrochemical detector, respectively. Total phenolics were determined by using the Folin-Ciocalteu reagent. The radical scavenging activity was studied in three model systems: (a) the xanthine oxidase and xanthine system, which generates superoxide radical and hydrogen peroxide; (b) the 3-morpholinosydnonimine system, which releases spontaneously superoxide radical and nitrogen monoxide, forming peroxynitrite; (c) the linoleic acid and CuSO(4) system, which promotes lipid peroxidation. These model systems allow the simulation of key reactions involved in the pathogenesis of certain chronic diseases and may be related to the in vivo activity of tomato antioxidants. Hence, these measurements can be used for optimizing tomato processing and storage. The drying process resulted in a decrease of ascorbic acid content, whereas phenol reagent reducing compounds increased. Carotenoid levels were substantially unchanged upon drying. Fresh and air-dried tomato extracts could act as radical scavengers both in the reactive oxygen species-mediated reactions and in lipid peroxidation. Drying affected the antioxidant effectiveness as measured in the xanthine/xanthine oxidase system, which was found to be the most sensitive method for the measurement of tomato antioxidant activity (lower I(50)) but retained the antioxidant effectiveness in the other two systems. 相似文献
17.
H J Kim 《Journal of the Association of Official Analytical Chemists》1989,72(4):681-686
A rapid and sensitive liquid chromatographic method for determination of total vitamin C in foods and beverages is described. Ascorbic acid and dehydroascorbic acid are extracted with sulfuric acid solution, and the dehydroascorbic acid in the extract is reduced to ascorbic acid by dithiothreitol at pH 7. The reduction is complete in 2 min at room temperature. The resulting total ascorbic acid is separated on an anion exclusion/high speed column with 20 mM sulfuric acid as eluant and detected amperometrically with a platinum electrode operating at +0.6-0.8 V vs Ag/AgCl reference electrode. Dithiothreitol (retention time, 3.2 min) does not interfere with the separation and detection of ascorbic acid (retention time, 1.3 min). The dehydroascorbic acid content can be estimated as the difference in ascorbic acid content measured with and without reduction by dithiothreitol. The completeness of the reduction was demonstrated by purposely allowing the oxidation of ascorbic acid in the food extract and determining the total vitamin C after reduction. The determinations of vitamin C content in selected foods and beverages were in good agreement with the expected values. Total analysis time for vitamin C is 10 min and the detection limit is 0.1 ng. The method is specific for vitamin C, and interference by other food constituents is minimal. 相似文献
18.
Hartmann A Patz CD Andlauer W Dietrich H Ludwig M 《Journal of agricultural and food chemistry》2008,56(20):9484-9489
To determine the effects of different processing steps, such as enzymatic treatment of the mash and pasteurization, on selected quality parameters, strawberries were processed to juices and purees. To identify the processing steps causing the highest losses, samples were taken after each step, and ascorbic acid, total phenols, anthocyanins, and antioxidant capacity were analyzed. To assess the antioxidant capacity, three different methods were applied: the trolox equivalent antioxidant capacity (TEAC), the ferric reducing antioxidant power (FRAP), and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, showing correlation coefficients of 0.889 to 0.948. The antioxidant capacity decreased with processing steps except heat treatment, which partly caused an increase due to the formation of antioxidant active products. The content of ascorbic acid, in comparison to that in the frozen strawberries, decreased significantly during the processing of the fruit to puree by 77%. In the pressed cloudy juices, the loss of ascorbic acid was 37%. The decline of phenolic compounds, measured as total polyphenols and anthocyanins, was smaller (between 30-40%). Pressing and pasteurization were the most critical steps for the decrease of these compounds. The enzymatic treatment of the mash within 90 min supported the release of secondary plant metabolites, while ascorbic acid is reduced up to 20%. 相似文献
19.
Branco GF Rodrigues MI Gioielli LA Castro IA 《Journal of agricultural and food chemistry》2011,59(22):12183-12192
The objective of this study was to demonstrate how different factors can simultaneously influence the oxidative stability of an oil-in-water emulsion, and how these factors can be used to enlarge the variation range of oxidation markers, expressed as peroxide value (PV) and TBARS. Initially, a Plackett-Burman design was used to screen seven factors (temperature, pH, and iron, copper, ascorbyl palmitate, ascorbic acid, and sodium chloride concentrations). A temperature elevation of 30 to 60 °C reduced PV and TBARS, a pH change from 3.0 to 7.0 increased PV and reduced TBARS, and the presence of ascorbic acid (1 mmol/L) had no significant effect on PV but increased TBARS (p < 0.05). Thus, the temperature was fixed at 30 °C, and an emulsion was formulated with different combinations of ascorbic acid, iron, and pH according to a central composite rotatable design. Regression models were fitted to PV and TBARs responses and optimized to get the higher values of both markers of oxidation. The optimized emulsion contained 1.70 mmol/L AH (ascorbic acid) and 0.885 mmol/L FeSO(4) · 7H(2)O (1.0 mmol/L Fe(2+)) at pH 5.51 and 30 °C. The range of variation observed for oxidation markers in the optimized emulsion model (PV, 0-4.27 mequiv/L; TBARS, 0-13.55 mmol/L) was larger than the variation observed in the nonoptimized model (PV, 0-1.05 mequiv/L; TBARS, 0-1.00 mmol/L). The antioxidant activity of six compounds (Trolox, α-tocopherol, caffeic acid, gallic acid, catechin, and TBHQ) was evaluated using the optimized emulsion conditions. After application of the Tukey HSD post hoc statistical test, the samples that were not different (p < 0.05) in the nonoptimized emulsions showed a significant difference in the optimized emulsions. Considering the importance of the interactions on oxidation studies, our model represents a significant improvement in a direct methodology that can be applied to evaluate natural compounds under different combination of factors. 相似文献
20.
Fan X 《Journal of agricultural and food chemistry》2005,53(20):7826-7831
This study was conducted to investigate the formation of furan from sugars, ascorbic acid, and organic acids as affected by ionizing radiation and thermal treatments. Results showed that both thermal treatments and irradiation induced formation of furan from ascorbic acid, fructose, sucrose, or glucose. Little furan was produced from malic acid or citric acid. The pH and concentration of sugars and ascorbic acid solutions had profound influences on furan formation due to either irradiation or thermal treatment. The rate of irradiation-induced furan formation increased with decreasing pH from 8 to 3. Approximately 1600 times less furan was formed at pH 8 as apposed to pH 3. At the same pHs, the amounts of furan formed from irradiation of ascorbic acid, fructose, and sucrose were always higher than from glucose. As pH decreased from 7 to 3, an increase in thermally induced furan was observed for sucrose and ascorbic acid solutions, but for glucose solution, less furan was formed at pH 3 than at pH 7. The levels of sugars commonly found in fruits and fruit juices, upon irradiation, would be high enough to potentially produce low parts per billion (ppb) levels of furan. The concentration of ascorbic acid at which a maximum of furan was produced upon irradiation was about 0.5 mg/mL, a level commonly found in some foods. Five furan derivatives were tentatively identified in thermally treated ascorbic acid solution, while one furan derivative was tentatively found in both irradiated and thermally treated samples. 相似文献