Quality and Shelf鄄Life Improvement of Three
Polysaccharides on Strawberry Fruits
AN Lei,摇 LIU Man
(
School of Food and Chemical Engineering / Beijing Higher Institution Engineering Research Center of
Food Additives and Ingredients / Beijing Key Laboratory of Flavor Chemistry
,
Beijing Technology and Business University
,
Beijing
100048,
China
)
Abstract
: To determine the efficacy of chitosan, sodium alginate, and konjac glucanmannan on the shelf鄄
life and overall quality of strawberry fruits, we repeatedly estimated the weight loss, decay percentage,
sensory evaluation, hardness, soluble solid content (TSS), ascorbic acid content, titratable acid (TA)
content, and antioxidant activity of strawberry fruits coated with these three polysaccharides during the
storage period. Results demonstrated that chitosan, sodium alginate, and konjac glucanmannan could sig鄄
nificantly delay the main changes of strawberry fruits. Among the three polysaccharides, chitosan was es鄄
pecially useful for extending the shelf鄄life and maintaing quality of strawberry fruits, and konjac glucan鄄
mannan was best for the maintenance of the TA content.
Key words
: polysaccharides; preservation; chitosan; sodiun alginate; konjac glucomannan
(
责任编辑
:
李
摇
宁
詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬
)
(
上接第
63
页
)
Optimization of Determination Method and Analysis on
Tocopherol Content in Edible Vegetable Oils
LI Nai,摇 FAN Chen,摇 LI Xiaobo,摇 LONG Limei,摇 CAO Xueli
*
(
School of Food and Chemical Engineering / Beijing Higher Institution Engineering Research Center of Food
Additives and Ingredients
,
Beijing Technology and Business University
,
Beijing
100048,
China
)
Abstract
: The tocopherol contents in 8 kinds of edible vegetable oils ( total 24 samples) were determined
by HPLC and the extraction conditions were optimized. Tocopherol was extracted three times by the ultra鄄
sonic method and the extraction conditions were liquid material ratio 1颐 1郾 25 and extraction time 20 min.
The results showed that the correlation coefficient
R
2
was 0郾 999 2 - 0郾 999 4 within the scope of 0郾 05 -
1郾 00 g / L. The detection limits of
琢
鄄tocopherol,
酌
鄄tocopherol, and
啄
鄄tocopherol were 0郾 5, 2郾 0, 1郾 2 mg / L,
respectively, and the recovery average was 92郾 1% - 99郾 8% . Meanwhile, the relative standard deviation
(RSD,
n
= 3) was between 2郾 5% - 8郾 5% . Sunflower seed oil had the highest
琢
鄄tocopherol content
(4郾 234 9 伊 10
- 4
) while soybean oil had the highest
茁 / 酌
鄄tocopherol (7郾 371 3 伊 10
- 4
),
啄
鄄tocopherol
(1郾 621 5 伊 10
- 4
), and total tocopherols (9郾 883 6 伊 10
- 4
) contents.
Key words
: edible vegetable oils; tocopherols; HPLC
(
责任编辑
:
叶红波
)
96
第
33
卷 第
3
期
摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇
安
摇
磊等
: 3
种多糖对草莓的保鲜作用
