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与聚乙烯包装相结合的烯酸可以减轻大糊的绿化,并保持其质量
Mei Dai1, Pei Liu1, Wenhui Li1
1Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China.
Journal of the science of food and agriculture
|January 30, 2026
概括
醇酸 (OA) 有效地防止大糊变绿,并通过增加素含量来保持其新鲜的风味. 将OA与聚乙烯包装相结合,进一步提高了其保质期.
科学领域:
- 食品科学 食品科学 食品科学
- 农业化学 农业化学
背景情况:
- 由于繁忙的生活方式和健康意识,对大糊的需求日益增加.
- 大糊易受质量降低的影响,包括绿化和淡味.
- 需要有效的方法来延长大糊的保质期.
研究的目的:
- 开发一种有效的方法来延长大糊的保质期.
- 调查酸 (OA) 对大糊质量的影响.
- 评估OA和聚乙烯包装的联合效果.
主要方法:
- 用酸 (OA) 处理大糊,剂量为1.0 mg g-1.
- 使用光谱光度计 (440nm和590nm) 评估颜色变化.
- 量化素含量和相关酶活性 (γ-glutamyl转酶和氨酶).
- 对有助于香味的挥发性化合物的分析.
- 与0.20毫米聚乙烯包装相结合的OA的评估.
主要成果:
- 氧化治疗显著抑制了大糊的绿化.
- 通过促进关键酶活动,OA保持了更高的氨酸含量 (控制的1.6倍).
- OA改善了特征性大挥发性化合物,保持了新鲜的味道.
- 组合OA和聚乙烯包装保持了L*值,并增加了氨酸含量.
结论:
- 奥莱阿诺酸有效地抑制了绿化,增强了素,并改善了味道,延长了大糊的保质期.
- 氧化和聚乙烯包装的组合有利于保持氨酸和风味.
- 这项研究提出了一种实际方法,以保持大糊质量.
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