论文部分内容阅读
以“红富士”苹果为试材,以水杨酸、氯化钙、茉莉酸甲酯复配配制保鲜液,室温下将“红富士”苹果进行涂膜处理,研究了该保鲜液对苹果贮藏期间多酚含量的影响。结果表明:与对照组相比,试验组表现出了较好的保鲜效果。200μg·mL~(-1)水杨酸、2%CaCl2和0.05μmol·mL~(-1)茉莉酸甲酯复配溶液保鲜效果最好;试验中备选的5种用于吸附苹果多酚的大孔树脂中,HPD-100的吸附效果最好;采用该树脂进行多酚吸附的最佳工艺条件是流速为2.5BV·h-1,吸附浓度为1.12mg·mL~(-1),pH 2.13。采用该工艺,可使吸附率上升至95.273 2%。
Using “Red Fuji” apple as test material, salicylic acid, calcium chloride and methyl jasmonate were mixed to prepare preservative solution, and “Red Fuji” apple was coated at room temperature. Effect of Liquid on Polyphenol Content of Apple during Storage. The results showed that: compared with the control group, the experimental group showed a good preservation effect. The best preservation effect of 200μg · mL -1 salicylic acid, 2% CaCl 2 and 0.05μmol · mL -1 methyl jasmonate was the best. Five kinds of alternative polyphenols Of the macroporous resin, HPD-100 adsorption effect is the best; using the resin polyphenol adsorption optimum process conditions is the flow rate of 2.5BV · h-1, the adsorption concentration of 1.12mg · mL -1, pH 2.13. Adopting this process, the adsorption rate can be increased to 95.273 2%.