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抗氧化剂异VC钠、葡萄糖氧化酶、葡萄糖氧化复合酶都能不同程度的降低覆盆子营养液的DO值,L9(34)正交试验得出,同时添加3种抗氧化剂,覆盆子营养液DO值最低降至0.35μg/L,DO值降低幅度远远大于单独添加其中任何一种抗氧化剂。正交试验显示,抗氧化剂异VC钠,作用效果显著,其他2种因子作用不显著,同时添加抗氧化剂的最佳组合为异VC钠5mg/L,葡萄糖氧化酶0.8mg/L、葡萄糖氧化复合酶0.5mg/L。检测结果表明,与添加前相比,复合抗氧化剂添加6个月后,营养液的感官指标、卫生指标、功能性物质的变化不大,说明添加复合抗氧化剂对覆盆子营养液品质影响不大且能够使其保质期达到6个月以上。
Antioxidant isocitrate, glucose oxidase and glucose oxidase could decrease the DO of raspberry nutrient solution to varying degrees. The L9 (34) orthogonal test showed that three antioxidants, raspberry nutrient solution DO The lowest value dropped to 0.35μg / L, DO value reduction is far greater than the addition of any one of them alone. Orthogonal test showed that the antioxidant effect of VC is significant and the effect of the other two factors is not significant. At the same time, the best combination of antioxidants is isocitrate sodium 5mg / L, glucose oxidase 0.8mg / L, glucose oxidative complex Enzyme 0.5mg / L. The results showed that the sensory index, hygienic index and functional substance of the nutrient solution did not change much after 6 months of addition of the composite anti-oxidants, indicating that adding the composite anti-oxidant had little effect on the quality of the raspberry nutrient solution And can make it shelf life of 6 months or more.