不同透明包装材料对东北酸菜褐变品质的影响
目的 研究不同透明包装材料对酸菜褐变的影响因素。方法 采用聚对苯二甲酸乙二醇酯/聚乙烯(polyethylene terephalate/polyethylene, PET/PE)、聚酰胺/流延聚丙烯薄膜(polyamides/retort cast polypropylene, PA/RCPP)、PA/CPE(chlorinatedpolyethylene)、PET/PA/RCPP 4种透明材料包装的酸菜为研究对象, 以聚酰胺/铝/聚乙烯(polyethylene terephalate/aluminum/polyethylene, PET/AL/PE)不透明包装的酸菜为对照, 测试分析贮藏期间酸菜的褐变度、色泽、氨基态氮含量、还原糖含量、VC含量变化情况。结果 各包装袋对酸菜褐变的抑制效果大小为PET/PA/RCPP>对照=PA/RCPP>PA/CPE=PET/PE, 其中PET/PA/RCPP包装袋明显降低了多酚的氧化缩合(P<0.05); PA/RCPP包装袋明显降低了VC的氧化分解(P<0.05); PET/PE和PA/CPE 2种包装袋对多酚和VC的效果不明显; 各组包装袋对氨基态氮和还原糖的影响不明显。结论 PET/PA/RCPP包装对抑制贮藏期间酸菜褐变有积极影响。
Objective To study the effect of different transparent packaging materials on browning quality of northeast sauerkraut. Methods The 4 kinds of sauerkraut packed by transparent materials including polyethylene terephalate/polyethylene (PET/PE), polyamides/retort cast polypropylene (PA/RCPP), polyamides/chlorinatedpolyethylene (PA/CPE), PET/PA/RCPP were used as research objects, and the sauerkraut with opaque packaging of polyamide/eluminum/polyethylene (PET/AL/PE) was used as a control. Browning, color, amino nitrogen content, reducing sugar content and VC content of sauerkraut during storage were analyzed. Results The inhibitory effect of each bag on browning of sauerkraut was PET/PA/RCPP>control=PA/RCPP>PA/CPE=PET/PE, and PET/PA/RCPP bags significantly reduced the oxidative condensation of polyphenols (P<0.05). The PA/RCPP packaging bag significantly reduced the oxidative decomposition of VC (P<0.05). The PET/PE and PA/CPE bags were not effective for polyphenols and VC. The effects of PET/PE and PA/CPE bags on polyphenols and VC were not obvious. The effects of the bags on amino nitrogen and reducing sugar were not obvious. Conclusion PET/PA/RCPP packaging has a positive effect on inhibiting browning of sauerkraut during storage.
标题：不同透明包装材料对东北酸菜褐变品质的影响
英文标题：Effect of different transparent packaging materials on browning quality of northeast sauerkraut
作者：
王琛 辽宁省农业科学院食品与加工研究所
吴兴壮 辽宁省农业科学院食品与加工研究所
高雅 辽宁省农业科学院食品与加工研究所
张晓黎 辽宁省农业科学院食品与加工研究所
韩艳秋 辽宁省农业科学院食品与加工研究所
张华 辽宁省农业科学院食品与加工研究所
中文关键词:东北酸菜,褐变,包装袋,多酚氧化,VC氧化,美拉德反应,
英文关键词:northeast sauerkraut,browning,packaging bags,polyphenol oxidation,VC oxidation,Maillard reaction,
发表日期：2019-09-10
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