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中國精品科技期刊2020

超聲-ε-聚賴氨酸鹽酸鹽復合處理對鮮切蘋果的保鮮作用

張玉華 孟一 朱金峰 孫毅 孫崇德

張玉華,孟一,朱金峰,等. 超聲-ε-聚賴氨酸鹽酸鹽復合處理對鮮切蘋果的保鮮作用[J]. 食品工業科技,2022,43(19):238?245. doi:  10.13386/j.issn1002-0306.2021120133
引用本文: 張玉華,孟一,朱金峰,等. 超聲-ε-聚賴氨酸鹽酸鹽復合處理對鮮切蘋果的保鮮作用[J]. 食品工業科技,2022,43(19):238?245. doi:  10.13386/j.issn1002-0306.2021120133
ZHANG Yuhua, MENG Yi, ZHU Jinfeng, et al. Preservation Effect of Ultrasonic-ε-Polylysine Hydrochloride Compound Treatment on Fresh-cut Apples[J]. Science and Technology of Food Industry, 2022, 43(19): 238?245. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021120133
Citation: ZHANG Yuhua, MENG Yi, ZHU Jinfeng, et al. Preservation Effect of Ultrasonic-ε-Polylysine Hydrochloride Compound Treatment on Fresh-cut Apples[J]. Science and Technology of Food Industry, 2022, 43(19): 238?245. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021120133

超聲-ε-聚賴氨酸鹽酸鹽復合處理對鮮切蘋果的保鮮作用

doi: 10.13386/j.issn1002-0306.2021120133
基金項目: 國家重點研發計劃(2021YFD2100505-5);山東省人文社會科學課題(2021-YYGL-25);山東省泰山學者特聘專家項目。
詳細信息
    作者簡介:

    張玉華(1993?),女,博士,教授,研究方向:農產品貯運保鮮,E-mail:z11f@163.com

  • 中圖分類號: TS255.36

Preservation Effect of Ultrasonic-ε-Polylysine Hydrochloride Compound Treatment on Fresh-cut Apples

  • 摘要: 為提高鮮切蘋果品質、延長貨架期,探究超聲-ε-聚賴氨酸鹽酸鹽復合處理鮮切蘋果的最優參數及其保鮮效果。采用Box-Behnken設計,以菌落增長數為響應值,通過響應面法確定超聲-ε-聚賴氨酸鹽酸鹽復合處理鮮切蘋果的最佳參數。根據菌落總數、霉菌和酵母、色差、VC含量結果,評價超聲-ε-聚賴氨酸鹽酸鹽復合處理對鮮切蘋果貯藏期間的保鮮作用。結果表明,超聲-ε-聚賴氨酸鹽酸鹽復合處理鮮切蘋果的最優參數為:超聲時間為10 min、超聲溫度為40 ℃、ε-聚賴氨酸鹽酸鹽濃度為0.2 g/L,切分前與切分后處理實際測定值分別為1.59 lg CFU/g、1.71 lg CFU/g,與預測值相對誤差分別為3.92%、5.59%,擬合度高,模型可靠。利用優化的條件處理的鮮切蘋果在4 ℃貯藏期間,細菌、霉菌和酵母增長速度顯著低于(P<0.05)對照,VC未受到明顯破壞,切分前超聲-ε-聚賴氨酸鹽酸鹽復合處理組色差上升速度低于對照組。響應面法優化的超聲-ε-聚賴氨酸鹽酸鹽復合處理鮮切蘋果是可行的,其中切分前超聲處理效果較好,貨架期比對照組延長4 d。
  • 圖  1  超聲時間對菌落總數增長的影響

    Figure  1.  Effect of ultrasonic time on the growth of the total number of colonies

    注:不同小寫字母表示差異顯著,P<0.05,圖2~圖6同。

    圖  2  超聲時間對霉菌和酵母數量增長的影響

    Figure  2.  The effect of ultrasound time on the growth of mold and yeast populations

    圖  3  超聲溫度對菌落總數增長的影響

    Figure  3.  Effect of ultrasonic temperature on the growth of the total number of colonies

    圖  4  超聲溫度對霉菌和酵母數量增長的影響

    Figure  4.  Effect of ultrasonic temperature on the growth of mold and yeast populations

    圖  5  ε-聚賴氨酸鹽酸鹽濃度對菌落總數增長的影響

    Figure  5.  Effect of ε-polylysine hydrochloride concentration on the growth of the total number of colonies

    圖  6  ε-聚賴氨酸鹽酸鹽濃度對霉菌和酵母數量增長的影響

    Figure  6.  Effect of ε-polylysine hydrochloride concentration on the growth of mold and yeast populations

    圖  7  超聲時間、超聲溫度和ε-聚賴氨酸鹽酸鹽濃度的交互作用對菌落總數增長影響的響應面3D圖

    Figure  7.  Response surface 3D diagram of the interaction of ultrasound time, ultrasound temperature and ε-polylysine hydrochloride concentration on the growth of the total number of colonies

    注:下標1為切分前處理組,下標2為切分后處理組。

    圖  8  鮮切蘋果貯藏期間菌落總數變化

    Figure  8.  Changes of total colony number of fresh-cut apples during storage

    圖  9  鮮切蘋果貯藏期間霉菌和酵母變化

    Figure  9.  Mold and yeast changes of fresh-cut apples during storage

    圖  10  鮮切蘋果貯藏期間色差值的變化

    Figure  10.  Color difference changes of fresh-cut apples during storage

    圖  11  鮮切蘋果貯藏期間VC含量的變化

    Figure  11.  VC content changes of fresh-cut apples during storage

    表  1  Box-Behnken試驗因素與水平

    Table  1.   Box-Behnken experimental factors and levels

    水平因素
    A超聲時間(min)B超聲溫度(℃)C ε-聚賴氨酸鹽酸鹽濃度(g/L)
    ?15300.1
    010400.2
    +115500.3
    下載: 導出CSV

    表  2  Box-Behnken試驗結果

    Table  2.   Results of Box-Behnken experiment

    序號A 超聲
    時間
    B超聲
    溫度
    C ε-聚賴氨酸
    鹽酸鹽濃度
    Y1切分前超聲
    菌落增長數

    (lg CFU/g)
    Y2切分后超聲
    菌落增長數

    (lg CFU/g)
    10001.61.56
    2?10+12.172.31
    3?10?12.542.6
    4?1+102.582.68
    50001.51.48
    60001.621.59
    7+1+102.532.41
    8+1+1?12.572.63
    9+10?12.512.23
    100001.631.61
    11+10+12.612.28
    12+1?102.652.53
    13?1?102.432.65
    140001.611.57
    150?1+12.622.33
    160?1?12.592.43
    170+1+12.172.13
    下載: 導出CSV

    表  3  切分前超聲-ε-聚賴氨酸鹽酸鹽復合處理組回歸模型的方差分析

    Table  3.   The variance analysis of regression model of ultrasonic-ε-polylysine hydrochloride compound treatment group before cutting

    方差來源平方和自由度均方FP顯著性
    模型3.1590.3548.21<0.0001**
    A-超聲時間0.04210.0425.80.0469*
    B-超聲溫度0.02410.0243.340.1105
    C-ε-聚賴氨酸鹽酸濃度0.05110.0517.060.0326*
    AB0.01810.0182.510.157
    AC0.05510.0557.610.0281*
    BC0.04610.0466.370.0396*
    A20.910.9124.29<0.0001**
    B21.0211.02140.93<0.0001**
    C20.6810.6894.15<0.0001**
    殘差0.05170.0073
    失擬項0.0430.0134.780.0825
    誤差項0.01140.0028
    總和3.216
    注:*表示對結果影響顯著(P<0.05);**表示對結果影響極顯著(P<0.01);表4同。
    下載: 導出CSV

    表  4  切分后超聲-ε-聚賴氨酸鹽酸鹽復合處理組回歸模型的方差分析

    Table  4.   The variance analysis of regression model of ultrasonic-ε-polylysine hydrochloride compound treatment group after cutting

    方差來源平方和自由度均方FP顯著性
    模型3.0390.3487.07<0.0001**
    A-超聲時間0.07810.07820.150.0028**
    B-超聲溫度0.00110.0010.260.6248
    C-ε-聚賴氨酸鹽酸濃度0.08810.08822.780.0020**
    AB0.00610.0061.450.2673
    AC0.02910.0297.460.0293*
    BC0.04010.04010.330.0148*
    A21.0111.01261.35<0.0001**
    B21.1211.12288.68<0.0001**
    C20.3910.3999.67<0.0001**
    殘差0.02770.004
    失擬項0.01730.0062.320.2164
    誤差項0.0140.002
    總和3.0616
    下載: 導出CSV
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