不同物理方式辅助处理对青梅盐胚脱盐效果和品质的影响

Influences of Different Physical Assistive Treatments on Desalination Effectiveness and Quality of Salted Prunus mume

摘要:

该研究采用振荡、超声波、间歇真空的物理辅助方式对比静置浸泡青梅盐胚脱盐，分析不同处理方式对青梅盐胚脱盐效果和品质的影响。结果表明，经振荡浸泡、超声辅助浸泡方式脱盐4 h后，脱盐率与梅胚水分含量均达到相对平衡状态，脱盐率超过60%，而间歇真空浸泡和静置浸泡方式脱盐8 h后脱盐率仍低于60%；超声波辅助浸泡脱盐后梅胚中有机酸含量39.26 mg/g显著高于其它脱盐方式，多酚含量458.06 mg/kg仅次于间歇真空辅助浸泡方式的501.56 mg/kg，但显著高于振荡浸泡、静置浸泡，四种方式脱盐的梅胚抗氧化活性无显著性差异；振荡浸泡、超声辅助浸泡脱盐的梅胚渗糖4 d后青梅果脯总糖含量分别达36.52%、34.10%，优于静置浸泡、间歇真空辅助浸泡的27.12%、24.37%。综上，在确保脱盐效率前提下，超声辅助浸泡为适合青梅盐胚脱盐较佳的物理辅助方式，可有效保留梅胚有机酸并提升脱盐梅胚的渗糖效率。

Abstract:

In this study, the effects of several physical assistive treatments such as oscillation, ultrasound and intermittent vacuum on the desalination effectiveness and qualities of salted Prunus mume were compared with the effect of the normal steeping approach. The results indicated that the desalination rate and the moisture content of salted Prunus mume a relative reached equilibrium after 4 h of immersion assisted with oscillation or ultrasound, with the desalination rate over 60%. Whereas, the desalination rate was lower than 60% after 8 h of desalination assisted with intermittent vacuum or normal steeping. The organic acid content of the salted Prunus mume produced with the aid of ultrasound (39.26 mg/g) was significantly higher than those resulting from other desalination methods. The polyphenol content of the ultrasonically treated Prunus mume (458.06 mg/kg) was second only to that of the salted Prunus mume subjected to intermittent vacuum (501.56 mg/kg), but was significantly higher than those produced after oscillation- assisted immersion and normal steeping. There were insignificant differences in antioxidant activity among the salted Prunus mume produced by the four methods. After 4 days of sugar oozing from plum embryo, the total sugar contents of the preserved Prunus mume subjected to oscillation or ultrasound reached 36.52% and 34.10%, respectively (which were higher than those of the preserved Prunus mume subjected to normal steeping or intermittent vacuum immersion (27.12% and 24.37%, respectively). Taken together, under the premise of ensuring the desalting efficiency, ultrasound-assisted immersion is a better physical assistive approach for desalination to produce salted Prunus mume, which can effectively retain the organic acids while improving the sugar oozing from plum embryo.