不同渗糖方式对芒果果脯品质和组织细胞的影响.pdf

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.6 不同渗糖方式对芒果果脯品质及组织细胞的影响 盛金凤，李丽，孙健，李昌宝，李杰民，郑凤锦，刘国明，何雪梅，廖芬，张雅媛 （广西农业科学院农产品加工研究所，广西作物遗传改良重点开放实验室，广西南宁530007） 摘要：本文以芒果残次果为原料，在常温条件下，研究了超声波、微波和真空三种渗糖处理方式对芒果果脯色泽、质地、复水 率、总糖含量以及对芒果组织细胞的影响。结果表明；真空渗糖方式对芒果色泽和质构影响最明显，得到的芒果果脯色泽红度值降低， 色泽、硬度、胶着性和咀嚼性与常压对照存在显著性差异（P0.05 ）；而超声波和微波渗糖方式对芒果果脯色泽和质构影响较小；超 声波渗糖方式最有利于促进芒果果脯的渗糖，得到的果脯总糖含量最高；三种渗糖方式与常压对照组相比降低了芒果果脯复水率，但 影响较小，复水150 min 时三种渗糖方式下芒果果脯复水率在189.27%~191.10%之间；通过显微镜观察渗糖后芒果组织切片，发现超 声波渗糖方式能明显降低渗糖对芒果组织细胞结构的破坏作用。 关键词：芒果果脯；渗糖方式；品质；组织细胞 文章篇号：1673-9078(2014)6-202-206 Effects of Different Sugar Osmosis on the Quality and Tissue Cells of Preserved Mango SHENG Jin-feng, LI Li, SUN Jian, LI Chang-bao, LI Jie-min, ZHENG Feng-jin, LIU Guo-ming, HE Xue-mei, LIAO Fen, ZHANG Ya-yuan (Institute of Agro-food Science Technology, Guangxi Academy of Agricultural Sciences, Guangxi Crop Genetic Improvement and Biotechnology Lab, Nanning 530007, China) Abstract: At room temperature, mango slices were immersed in sugar solution assisted by ultrasonic, microwave and vacuum to produce the preserved mangoes. Color, texture, total sugar content and rehydration rate were analyzed. Meanwhile, the histiocyte of mango was examined using microscope. The results showed that color and texture of the preserved mango assisted by vacuum changed obviously in comparison with atmospheric sugar osmotic, while its color, hardness, conglutination and chewiness showed significant difference from those of the control (P0.05). Ultrasonic and microwave assisted treatments exhibited little effects on color and texture of mango. Ultrasonic enhanced infiltration rate of sugar and the total sugar content was the highest in ultrasonic-assisted preserved mango. Rehydration