包装材料对黑蒜粉的抗氧化活性及货架期的影响
投稿时间:2019-03-01    点此下载全文
引用本文:马鸿承,蒋磷雷,邓云.包装材料对黑蒜粉的抗氧化活性及货架期的影响[J].《上海交通大学学报》(农业科学版),2019,(4):19-23, 28
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作者单位E-mail
马鸿承 上海交通大学云南大理研究院,云南 大理 671000
上海交通大学 农业与 生物学院,上海 200240 
hongchengma@foxmail.com 
蒋磷雷 上海交通大学 农业与 生物学院,上海 200240
上海食品安全工程技术研究中心,上海 200240 
 
邓云 上海交通大学云南大理研究院,云南 大理 671000
上海交通大学 农业与 生物学院,上海 200240
上海食品安全工程技术研究中心,上海 200240 
 
基金项目:云南省科技厅重大科技专项(2018ZI001)
中文摘要:研究了聚乙烯铝箔(ALP)和复合塑料(PE/PA)包装对黑蒜粉抗氧化活性、溶解性、色泽及其货架期的影响。结果表明,随着贮藏时间的增加,黑蒜粉总酚含量和DPPH自由基清除率逐渐降低,而溶解性和色差逐渐增加;贮藏30 d后,黑蒜粉的总酚损失和DPPH自由基清除率在ALP包装中比PE/PA中分别低15.5%和10%,但在PE/PA中黑蒜粉溶解性和总色差是在ALP中的1.16倍左右;在20 ℃和50%相对湿度(RH)条件下,黑蒜粉在ALP和PE/PA包装中的预测货架期分别为290和174 d。这表明ALP比PE/PA更适用于包装喷雾干燥的黑蒜粉末。
中文关键词:黑蒜粉  包装  抗氧化活性  货架期
 
Effects of packaging materials on antioxidant activity and shelf life of black garlic powder
Abstract:This study investigated the effects of polyethylene aluminum foil(ALP) and composite plastic(PE/PA) bags on antioxidant activity,dissolution,color difference,and shelf life of black garlic powder.Both total phenolic content and DPPH radical scavenging ability decreased with increasing storage time,while both dissolution and color difference increased gradually.By day 30,the phenolic loss and DPPH radical scavenging of black garlic powder were 15.5% and 10% lower in ALP than PE/PA,respectively,but both dissolution and color difference in PE/PA were 1.16 times higher than in ALP.The predicted shelf life of black garlic powder during storage conditions(20℃,50% relative humidity(RH)) was 290 and 174d in ALP and PE/PA pouches,respectively.This study showed that ALP was more suitable than PE/PA for packaging of black garlic powder.
keywords:black garlic powder  packaging  antioxidant activity  shelf life
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