[关键词]
[摘要]
为延长莲藕的贮藏时间,以“鄂莲5号”莲藕为实验材料,在冰温-1℃贮藏条件下,研究了莲藕外观品质、质构、淀粉微观结构、总酚、酚类物质的变化规律,4℃贮藏作为对照组。研究结果显示-1 ℃贮藏延缓了外观品质的劣变、L*值、和总酚含量的下降。-1℃贮藏的莲藕硬度和弹性比4℃贮藏分别高出了16.88%和21.43%,但咀嚼度差异不显著(p>0.05)。同时-1℃贮藏延缓了莲藕中淀粉粒断裂,维持了淀粉粒的光泽和细胞壁排列状态。运用高效液相色谱法测定了莲藕中酚类物质的变化,研究结果表明-1℃贮藏抑制了莲藕中没食子酸和绿原酸含量的升高,从而抑制了褐变底物的生成;延缓了黄酮类物质含量的降低,维持了非黄酮类物质的含量。因此,冰温贮藏能延缓莲藕品质的劣变并有效维持酚类物质的含量,本文的研究为莲藕的长期贮藏提供了理论参考依据。
[Key word]
[Abstract]
‘Elian 5’ lotus roots were used as experimental materials to prolong the storage time of lotus roots. The changes of appearance quality, texture, starch microstructure, and total phenols were studied in lotus roots under freezing temperature of -1℃, and the low temperature of 4℃ as the control group. The research results showed that the deterioration of appearance quality, L* value and the decrease of total phenol content were delayed stored at -1℃. The hardness and elasticity of lotus root stored at -1°C were higher than those stored at 4°C by 16.88% and 21.43%, but there was insignificant in chewiness (p>0.05). At the same time, the breakage of starch grains were delayed and the starch grains and cell wall arrangement state were maintained in lotus roots stored at -1℃. The changes of phenolic substances in lotus roots were determined by high performance liquid chromatography. The results of the study showed that the increase in the content of gallic acid and chlorogenic acid were inhibited in lotus roots stored at -1℃, which inhibiting the generation of browning substrates; the reduction of the content of flavonoids were delayed and the content of non-flavonoids were maintained in lotus roots stored in -1℃. Therefore, freezing temperature storage can delay the deterioration of lotus root quality and effectively maintain the content of phenolic substances, which provided a theoretical reference for the long-term storage of lotus root in this paper.
[中图分类号]
[基金项目]
国家自然科学基金项目(面上项目,重点项目,重大项目)