高氧气调对蒜米贮藏期品质影响_食品科学与工程.rar

摘要:本课题以剥皮蒜米为原料，对蒜米进行高氧气调贮藏，以失重率、发芽率、总糖含量、Vc含量、游离氨基酸总量、大蒜素含量的变化以及对羟基自由基的清除能力和α-淀粉酶的活性抑制为指标，研究蒜米在不同氧浓度40%、60%、80%、100%气调贮藏过程中的品质变化。以20 d为一个贮藏周期，在4℃条件下进行贮藏，每3 d对各项指标进行测定。结果表明， 80%氧气浓度对蒜米的贮藏效果较好，蒜米经过一个贮藏周期后失重率为2.92%，发芽率为3.95%，总糖、Vc、大蒜素含量分别下降了28.06%、51.17%、34.54%，游离氨基酸含量上升了31.37%，羟基自由基清除率下降了50%，对α-淀粉酶活性抑制率下降了59.19%。在第8 d，样品组蒜米总糖含量和大蒜素含量达到最大，与第0 d对照组蒜米中总糖和大蒜素含量相比分别上升了52.69%、55%，第11 d对羟基自由基的清除率达到最大，比初始值增加了3.8倍。因此得出结论，四种不同氧浓度的高氧气调贮藏中，80%氧浓度贮藏效果最好，最佳贮藏时间为8-11 d。

关键词 大蒜；高氧气调；抗氧化性；α-淀粉酶

Abstract:In this experiment, the peeling garlic was selected as raw material. It was preserved by the way of high oxygen atmosphere storage. Changes in weight loss rate, germination rate, total sugar content, Vc content, total free amino acids, allicin content and activity of hydroxyl radical scavenging and α- amylase inhibition as index, study quality changes of garlic in different oxygen concentration (40%, 60%, 80%, 100%) during storage. In this experiment, 20 days was a storage period, and the garlic was stored at 4 ℃. Each index was measured every 3 days. The results show that, 80% oxygen concentration on the storage effect of garlic was better as a whole. After a storage period, weight loss rate of the garlic was 2.92%, the germination rate was 3.95%, total sugar, VC, allicin content decreased by 28.06%, 51.17%, 34.54%, free amino acid content increased by 31.37%, hydroxyl free radical scavenging rate dropped 50%, the activity of α - amylase inhibitory rate dropped 59.19%. In 8th days, the sample set of the garlic total sugar content and allicin content reached maximum, compared with the total sugar and allicin content in garlic in control group in 0th days, it rose by 52.69%, 52.69% respectively. In 11th days, the hydroxyl free radical clearance rate is at its maximum, increased 3.8 times than the initial value. Therefore, come to the conclusion that in this four different oxygen concentrations of storage, the 80% oxygen concentration storage effect is the best, at the same time the best storage time are 8 to 11 days.

Keywords   garlic  high oxygen modified preservation  antioxidant activity  α- amylase