草莓保鲜中糖、酸、蛋白质的变化研究

摘要

利用蒽酮比色法、酸碱滴定法、考马斯亮蓝法测定草莓保鲜过程中的总糖、总酸、可溶性蛋白质含量的变化。结果表明，低温处理对草莓中糖、蛋白质的保存效果好，对酸的抑制效果也更好。例如：温度低于0℃时草莓保鲜6d后其糖和蛋白质含量仅降低10％左右，酸的含量仅上升11％左右。水分的含量会影响糖、酸、蛋白质的相对含量，并且更低温度有利于水分的保持。%The experiment was conducted to explore the dynamic variation of total sugar （ by anthrone colorimetric analysis）, total acid （ by acid - base titration ） and protein （ by Bradford ） during the preservation process of strawberry. Results showed that low temperature was effective for the preservation of sugar and protein, as well as inhibition of acid. For instance, total sugar and protein of strawberry dropt about 10%, after 6 days of preservation under the temperature below 0℃, while as, total acid raised only 11%. The relative content of sugar, acid and protein was affected by the moisture content, and lower temperature was beneficial to retain water.