期刊论文

中文

食品科学

1002-6630

2024

45

13

247-255

10.7506/spkx1002-6630-20231008-042

湖北省自然科学基金重点项目（2010CBB02601）；

本校为第一机构

采用-60、-90、-120 ℃液氮冻结雷竹笋至中心温度-18 ℃,或-90℃液氮冻结雷竹笋至中心温度-6、-12、-18 ℃,真空包装后置于-18 ℃冰柜中冻藏24周.通过测定雷竹笋的苯丙氨酸解氨酶(L-phenylalanine ammonialyase,PAL)和过氧化物酶(peroxidase,POD)活性、总酚含量、相对电导率和水分状态,观察冰晶结构和细胞形貌,分析液氮冻结对冻藏雷竹笋生理生化特性的影响.结果显示,随着冻藏时间的延长,6组雷竹笋的PAL和POD活性、总酚含量、细胞自由水峰面积均显著下降(P＜0.05),相对电导率显著上升(P＜0.05);冰晶和细胞发生不同程度的变形、破损.冻结温度越低导致冰晶越小,PAL、POD活性和相对电导率越低,总酚含...

Phyllostachys praecox shoots were frozen using liquid nitrogen at-60,-90 or-120 ℃ to an internal temperature of-18 ℃,or frozen at-90 ℃ to an internal temperature of-6,-12 or-18 ℃,vacuum-packed and stored in a freezer at-18 ℃ for 24 weeks.In order to analyze the effect of liquid nitrogen freezing on physiological and biochemical characteristics of P.praecox shoots during frozen storage,L-phenylalanine ammonialyase(PAL)and peroxidase(POD)activities,total phenolic content,relative electrical conductivity,and water state were measured and ice ...