复合护色液对鲜切牛蒡的防褐变研究

毕业论文（设计）题目复合护色液对鲜切牛蒡的防褐变研究姓名学院食品科学与工程学院专业食品科学与工程班级学号指导教师2011年5月31日目录摘要1ABSTRACT2引言31材料与方法811材料、仪器与药品8111试验材料8112试验仪器与用具8113试验试剂与药品812鲜切牛蒡的制备工艺8121鲜切牛蒡制备的工艺流程8122鲜切牛蒡制备的操作要点813鲜切牛蒡护色工艺研究9131鲜切牛蒡感官评分标准的确定9132最佳护色时间的确定9133最佳料液比的确定9134单一护色剂最佳浓度的确定10135正交试验102结果与分析1121护色时间对鲜切牛蒡护色效果的影响1122料液比对鲜切牛蒡护色效果的影响1123各种护色液在不同浓度条件下对鲜切牛蒡护色效果的影响1324鲜切牛蒡护色效果的正交优化试验153结论17致谢18参考文献19A1A0A1A2A3A4A6A5A7A8A9A10A11A12A13A14A15A16A17A18A19A201复合护色液对鲜切牛蒡的防褐变研究A21A22A23A24A25A26A27A28A29A30A31A32A33A34A35A36A37A38A39A40A41A42A43A44A45A46A47A48A49A50A39A51A52A53A54A55A56A57A49A50A44A58A59A60A61A62A63A64A65A63A66A67A35A36A40A41A68A49A50A69A38A70A71A44A46A72A3906A73A74A75A76A77A7810A73A79A80A77A8110A73A39A82A83A77A84A85A86A87A88A89A90A91A92A93A94A31A32A33A34A95A96A44A97A98A35A36A99A100A35A36A37A38A39A29A30A101A102A103A82A83A77A84A85A104A79A80A77A104A74A75A76A77A105A45A106A107A35A36A108A109A81A110A111A112A39A51A52A53A44A58A59L9A11334A114A56A57A49A50A44A65A63A28A31A32A33A34A39A66A67A35A36A115A116A103A1171A1183A1193A44A12004A73A74A75A76A77A7808A73A79A80A77A78015A73A82A83A77A84A85A1211A1222A39A110A111A112A123A12430MINA44A125A126A127A37A92A128A129A31A32A33A34A130A40A59A131A132A39A95A96A68A133A134A135A23A136A116A35A36A111A105A31A32A33A34A105A95A96A105A35A36A1A0A1A2A3A4A6A5A7A8A9A10A11A12A13A14A15A16A17A18A19A202ANTIBROWNINGEFFECTSOFACOMPOUNDREAGENTONFRESHCUTBURDOCKSABSTRACTTHETECHNOLOGYANDCONDITIONOFCOLORPROTECTIONINFRESHCUTBURDOCKSPROCESSINGWERESTUDIEDINTHISPAPERONTHEBASEOFSINGLEFACTOREXPERIMENTS,THROUGHORTHOGONALTESTANDSENSORYEVALUATION,THEOPTIMALPROCESSOFCOLORPROTECTIONWASDETERMINEDTHERESULTSSHOWEDTHAT06VC,10CITRICACIDAND10NAHSO3HADGOODANTIBROWNINGEFFECTSONFRESHCUTBURDOCKSDURINGSTORAGEPERIODTHEEFFECTOFTHESECOLORPRESERVATIVESFROMSTRONGTOWEAKWASBYNAHSO3CITRICACIDVCCONSIDERINGPROTECTCOLORTIMEANDSOLIDLIQUIDRATIO,VIAORTHOGONALEXPERIMENTL9A113A137A138A114,THEOPTIMALCOLORPROTECTIONWASACHIEVEDFORFRESHCUTBURDOCKSBYSOAKINGFOR30MINUTESANDRATIOOFBURDOCKSTOLIQUID12FOLLOWEDBYBLEACHINGINAMIXEDSOLUTIONCONTAINING04VC,08CITRICACIDAND015NAHSO3KEYWORDSCOMPOUNDREAGENTFRESHCUTBURDOCKSBROWNINGCOLORPROTECTIONA139A140A139A141A142A143A144A145A146A147A148A149A150A151A152A153A154A155A156A157A158A1593引言一研究背景1鲜切牛蒡防褐变的研究意义牛蒡，别名牛鞭菜、大力子、东洋参，菊科二年生草本植物，是营养价值极高的药食两用蔬菜。主要食用肥大肉质根，叶柄和嫩叶也可食用。牛蒡根不仅富含蛋白质、氨基酸、菊糖、胡萝卜素、纤维素、钙、磷、铁等人体所需的多种维生素及矿物质，而且含有牛蒡酸、醛类、多炔类及挥发油等多种小分子活性成分1。胡萝卜素含量比胡萝卜高150倍，位居蔬菜第二，蛋白质、钙和膳食纤维的含量位居根茎类之首2。在我国，牛蒡长期作为药用，菜用牛蒡在十九世纪八十年代从日本引种，目前栽培地区集中在山东、G8839G2347、G8755G14499等地。G19555G11540牛蒡栽培G19766G12227的G6205大，G1147量的G3698G2164，牛蒡G13007G2027G1147G2709G1985G1523G1866G10432G10317的G20333G8680、G13443G8503的G2487G2631和G1028富的营养价值G17817G17907G17220G1443东G2347G1134G5078G3342，G20130G19765日本、G19901国和我国G12131G5326、G5203G16211、G2500G9298地区，日G11422G2475G2052G13666国、G2164G6355大、G14533国、G8873国、日本等发G17810国G4490的G19750G1155635。G10628代G11752G12362G15932G7138，G1866G13520G2524营养价值G1260G1122G1866G1194蔬菜，可G1209日食而G7092G1231G1321G2115作用，且G4557体G1881G13007G13491的G5191G15925G1867有G3809G2419G2163G6940。G1867有G9177G9921G16311G8614、G9052G13971G8502G11183、G17902G13940G9082G1427、G19489G15892G2399和G19489G15892糖的G2163G69406。牛蒡根的生G10714活性和G1866中所富含的菊糖G5699G5699G11468G1863，菊糖可G1209G20056G19462G13971G11256、G1908G5527G11161、糖G4627G11161、G13479G13940G11296、高G15892G2399、高G15892G14038、G2172G14045G11840G2282、G1427G12204、肥G13994等G11154G111617。G8504G3818，牛蒡根中含有的多炔类物质G1867有G17751G3921的G6251G14752作用，多G18222类物质，G3926G2666G2869酸、G13523G2419酸，G1867有G6251G14752、G6251G11296和G6251G12373变的作用。作为药食两用的蔬菜，在日常饮食中，牛蒡的食用方G8873颇多，洗净去皮切块，置G1122凉水中浸泡片刻沥干，可与肉炖，可煲鸡汤或排骨汤，也可与大米、薏苡、大豆、芝麻等一同煨粥，还可切丝用沸水焯一下挤干，G2164G20333醋麻油等调料作凉拌菜食之。在食G2709G2164工中，牛蒡主要用来G2164工成G17907冻牛蒡、鲜切牛蒡、脱水牛蒡片、牛蒡茶、牛蒡软罐头、盐渍牛蒡等，G8504G3818还有牛蒡G17907溶冲剂、牛蒡饮料、牛蒡低糖脯、牛蒡保健G20333G13940、牛蒡营养棒、凝固性牛蒡酸乳、G20333脆牛蒡条等812。G1866中，鲜切牛蒡G1209G1866自然、新鲜、方G1427、卫生、环保、营养、百分之百可食的G1260点，日G11422G2475G2052G9052费者的G19750G1155613。鉴G1122牛蒡自身的营养价值、食用价值、经济G6940G11422、社会G6940G11422、出G2487前景，G1209及人们的生活节奏、养生G10714A160A161A160A162A163A164A165A166A167A168A169A170A171A172A173A174A175A176A177A178A179A1804念，鲜切牛蒡G1867有G5203阔的G5078G3342G9052费前景14。牛蒡经过鲜切G2164工后，G15932层细胞组织G13479构G2475G2052伤害，G2419有的保护G13007G13491被破坏，容易引发一G13007G2027不利G1122贮藏的生G10714生G2282反应，G3926呼吸代谢G2164快、乙烯G1147生G2164G17907、酶促和非酶促褐变G2164剧、切分G15932G19766木质G2282等，同G7114G11013G1122切G2118G17908成细胞破G16022，G4560G14280一G1135营养物质G8981G3845，从而会G19489低G7536蔬组织自然G6281G6251G5506生物的G14033力，易发生G5506生物G8757G7591，G10990G14279还会G17908成食物中G8614，所有G17837G1135变G2282G18129会G2164剧鲜切牛蒡G2709质的下G19489，G13565G11713G17147G7562期，大大G19489低G1866G2842G2709价值15。G1866中，褐变是主要的质量G19394G20076。G15441然褐变作为G7536蔬本身一种G8503常的生G10714生G2282反应，一G14336不会G5445G2721G7536蔬的食用G2709质，G1306是褐变会G1017G18337G5445G2721G1147G2709的G3818G16278G20080G14406，同G7114G17908成G6251G8699G2282成分的G19489低，从而G19489低G2842G2709价值，G17908成经济G6451G38459。同G7114，G20080G14406在食G2709的G17885G17153、G1571G10245性和可G6521G2475性G990G17227G1863G19202作用，有G7114，G20080G14406G10990G14279会G5445G2721人们的G2487G5875、G10992G5242G5875和G9397G5859G524216。G3252G8504，G11752G12362G19462G8502鲜切牛蒡褐变的有G6940方G8873，不仅可G1209G6925G2904G1866G3818G16278，G5322长G17147G7562期，G6564高G2842G2709价值，G1955G4581经济G6451G3845，而且有利G1122G6205大G2282生G1147，为牛蒡的G9157G2164工G6564G1391G10714G16782G1393G6466。2鲜切果蔬褐变的原因鲜切G7536蔬在G2164工过G12255中G1147生褐变的主要G2419G3252是酶促褐变，G1866G8437是非酶促褐变。G1863G1122酶促褐变发生的G7438G10714，G11752G12362者G1820后G6564出G1114乙醛G252乙G18267G8614害G1563G16840、自G11013基伤害G1563G16840、维生素C保护G1563G16840、G18222G252G18222酶区G3507G2282分G5079G4410G16840等G10714G16782，G11013G1122植物组织生G10714活G2172的G3809G7446性，G17837G1135G10714G16782G18129G2494G14033G16311G18334酶促褐变的G18108分过G12255和G13479G7536，不G14033G1852G19766G19428G7138G1866发生G7438G2058。目前，G18222G252G18222酶区G3507G2282分G5079G4410G16840是人们比G17751G6521G2475的G4410G16840，MAYER和HARELG6363出，G8503常的植物组织不发生褐变与细胞G1881G18222类物质和PPOG708多G18222G8699G2282酶，G2460G12228G1811茶G18222酶G709的区G3507G2282分G5079有G186317。G18222类物质分G5079在细胞G9094泡G1881，PPOG2029分G5079在G2520种质体或细胞质G1881，G5415G7536蔬G2419料在G2164工中G2475G2052G7438G7812G6451伤G7114，细胞G3733和细胞G14192的G4448G6984性被破坏，G18222类物质与PPOG6521G16314，在G8699的参与下G1363G18222类物质G8699G2282成G18272，G17839G15904一G13007G2027的脱水、G13870G2524反应，G7380后G5430成G21669褐G14406物质，从而引G17227褐变。G7186然，从G990G17860G4410G16840中可G1209G11487出，酶促褐变的发生G5529G20047G1867G3803G989G1022条G1226G726酶类、G18222类物质和G8699，G989者G13582一不可。G11752G12362G15932G7138与鲜切G7536蔬褐变G11468G1863的酶类G2265G6336G18222酶、过G8699G2282物酶、G18238氨酸酶、G14531G1005氨酸G16311氨酶、G14038G8699G2524酶、G6251坏G15892酸G8699G2282酶、G17241G8699G2282物G8507G2282酶、过G8699G2282G8694酶等。G18222类物质G2265G6336G18063G14531二G18222、G1811茶G18222、愈创木G18222、G13523G2419酸、G2666G2869酸、没食子酸、G18238氨酸、花G14406素、黄酮类物质等，它们在G4448G6984的细胞中作为呼吸传递物质，在G18222与G18272之间保A160A161A160A162A163A164A165A166A167A168A169A170A171A172A173A174A175A176A177A178A179A1805持G11540G2172态G5191G1592510。非酶促褐变是在没有酶的参与下反应而G5430成的褐变，G17837种褐变不仅G1363G7536蔬G2058G2709G14406泽变差，而且还会破坏一G1135营养成分，从而G5445G2721G1147G2709G20130G2631，G4560G14280G1147G2709G2709质下G19489。引G17227非酶促褐变的主要反应类型有G13666拉德反应、G6251坏G15892酸自身G8699G2282、G18222类物质与某G1135金属离子反应等18。3鲜切果蔬防褐变的方法在生G1147G2164工中，非酶促褐变不仅比酶促褐变发生的几率低，而且比G17751容易控G2058，G3252G8504，鲜切G7536蔬G19462褐变的G11752G12362方向主要是G3926G1321抑G2058酶促褐变。酶促褐变的发生G5529G20047同G7114G1867G3803G1209下G989G1022条G1226G726G18222类物质、酶类和G8699G8680，G3252G8504，可G1209从G1955G4581G18222类物质的含量、抑G2058酶类的活性、G19489低G8699浓G5242G989方G19766入手来控G2058褐变的G1147生。G2052目前为G8502，从物G10714、G2282G4410、生物角G5242G19462G8502酶促褐变的方G8873有低温保鲜、G9921处G10714、G17241滤、G2164G2399处G10714、抽真空、电G3342处G10714、G8680调G2265装、可食性涂G14192、护G14406剂处G10714、植物G6564取G9094、酶G8873、基G3252工G12255等A181A182A183A184。G19462G8502G7536蔬非酶促褐变的主要方G8873是应用护G14406剂及低温贮藏19。可G1209G11487出，采用护G14406剂处G10714鲜切G7536蔬不仅可G1209同G7114抑G2058酶促褐变和非酶促褐变。G8504G3818，护G14406剂处G10714还G1867有成本低、操作简单、切实可G15904的G1260势，有利G1122在G7536蔬的生G1147G2164工中G5203泛采用。二复合护色液防止鲜切果蔬褐变的研究现状G4557G1122G3809G2524护G14406剂的G19462褐变G11752G12362，涉及G2052甘薯、莲藕、莴笋、苹G7536、山药、马铃薯、姬菇、辣椒、牛蒡等。胡小松等人20G11752G12362G6363出，单G10432G1363用G6251坏G15892酸，褐变G17751G1017G18337，G1306在PH35条G1226下G1363用G11013G6251坏G15892酸、柠檬酸、CACL2和NAHSO3组成的混G2524护G14406剂可控G2058G11013多G18222G8699G2282酶引G17227的酶促褐变和非酶促褐变。赵梅等人21G4557甘薯护G14406的G11752G12362G15932G7138，甘薯在G2164工过G12255中的G7380佳工艺条G1226是G3809G2524护G14406G9094的G2520成分配比为08柠檬酸、06NAHSO3、04G6251坏G15892酸，G2520G3252素G4557护G14406G6940G7536的G5445G2721顺序为柠檬酸NAHSO3G6251坏G15892酸。许晓春等人22G4557切分莲藕的G11752G12362G15932G7138，03半胱氨酸、05柠檬酸、02G6251坏G15892酸和05NACL组G2524不仅可G1209有G6940抑G2058切分莲藕褐变，而且可G1209保持G17751高的水分含量和可溶性固G5430物，G17837四种护G14406剂的作用顺序为半胱氨酸柠檬酸G6251坏G15892酸NACL。周伟伟等人23G4557鲜切莴笋的护G14406G11752G12362G15932G7138，采用03异G6251坏G15892酸钠、05柠檬酸、045氯G2282钙、40MG/KG二G8699G2282氯浸泡鲜切莴笋6MIN，所得G1147G2709抽真空G2265装后，G1122低温G70814贮藏15天后，A185A186A185A187A188A189A190A191A192A193A194A195A196A197A198A199A200A201A202A203A204A2056G1147G2709G5875官G2709质G1260异，G20080G14406保持翠G13523，与新鲜莴笋G7092G7138G7186差异。卢G5445等人24G4557鲜切苹G7536护G14406G11752G12362G15932G7138，单一的05L半胱氨酸、10的G6251坏G15892酸、03草酸和05氯G2282钠处G10714均G14033很G3921地抑G2058鲜切苹G7536褐变。采用05L半胱氨酸、05G6251坏G15892酸、02草酸和03NACL组成的G3809G2524护G14406剂浸泡处G10714鲜切G7536片10MIN,G13479G2524保鲜G14192密封和4贮藏，可G1363鲜切苹G7536的多G18222G8699G2282酶G708PPOG709活性、褐变G5242、G5875官G2709质在16天G1881保持G17751G1260水G5191。李红涛等人25G17902过G8503交试验G4557山药的护G14406G11752G12362G15932G7138，采用配方为015G/KG植酸、02G/KGG6251坏G15892酸、10G/KG柠檬酸、02G/KGEDTA2NA的G7092硫G3809G2524护G14406剂G17839G159044H的护G14406处G10714，可取得良G3921的护G14406G6940G7536。张G4410杰等人26G17902过G4557不同配方保鲜剂G4557抑G2058马铃薯丝褐变G6940G7536比G17751，确定4浓G5242的G6251坏G15892酸和苹G7536酸处G1071410MIN为G17751佳G6251褐变保鲜的配方，PEG14192G2265装,4贮存条G1226下，G17147G7562期可G17810G20525天，G17810G2052国G3818切G2118蔬菜47天G17147G7562期的要求。王伟等人27利用NAHSO3G4557马铃薯切片的G19462褐变G11752G12362G15932G7138，NAHSO3G4557马铃薯PPOG1867有G7186著的抑G2058作用，且50MMOL/LNAHSO3G4557马铃薯切片G1867有G17751G3921的G19462褐变G2163G14033。王雪飞等人28利用G3809G2524护G14406剂G4557姬菇的G11752G12362G15932G7138，G3809G2524护G14406剂的G7380G1260组G2524为012L半胱氨酸、024G6251坏G15892酸、060柠檬酸和075氯G2282钠，且护G14406剂G4557姬菇G1147G2709褐变G5242的G5445G2721G12255G5242G1393G8437为G726G6251坏G15892酸L半胱氨酸柠檬酸氯G2282钠。高G5326华等人29G17902过G14406G5242计和G5875官鉴评G4557黄灯笼发酵剁椒的护G14406G11752G12362G15932G7138，在酸性条G1226下，添G216404异G6251坏G15892酸钠、001G1134硫酸G8694钠作为护G14406剂，G14033G1363剁椒G1147G2709G14406泽稳定，呈G10628G1154黄G14406，贮存期G178106G1022G7388G1209G990。采用G3809G2524护G14406剂G4557鲜切牛蒡的G11752G12362，G1209牛蒡切片居多，牛蒡丝G17751G4581。李G5326松16G11752G12362G6363出，用1柠檬酸和2食盐水溶G9094处G10714去皮牛蒡，G4472温下G6930置12H不变G14406，且酸G2631很G5381，质量G17751G3921。黄雪松等人30G11752G12362G15932G7138，牛蒡片采用PH4045或20MG/KGG1209G990二G8699G2282硫或40MG/KGG1209G990G6251坏G15892酸溶G9094或90G1209G990G9919G943010MIN，均可G19462G8502牛蒡片变G14406。G19484G4410红等人30G11752G12362G6363出，牛蒡切片在05G6251坏G15892酸、10柠檬酸和05CACL2的G3809G2524护G14406G9094中浸泡30MIN，在80的G3809G2524护G14406G9094中G9921G991990S，G1931G2376后切丝，G1122G7084G1021G709条G1226下G1931藏14天不变G14406，且G7092G1231G1321不良G20130G2631。G11719G2563G21869等人31G11752G12362G6363出，牛蒡G2164工中的G7380G17878非硫护G14406组G2524为10柠檬酸、018G6251坏G15892酸和016半胱氨酸。（三）本课题的研究内容本G16850G20076在G9157入G6518G12362鲜切牛蒡褐变G7438G10714、G10099G13463G6496G6581鲜切牛蒡G2164工工艺G8981G12255的基G11796G990，首G1820G17902过试验确定鲜切牛蒡的G5875官评分G7643G1946G727之后G17902过G4557护G14406G7114间、料G9094比和护G14406G9094浓A206A207A206A208A209A210A211A212A213A214A215A216A217A218A219A220A221A222A223A224A225A2267G5242的试验G16786计，利用G5875官评分得G2052G7380佳的单一护G14406G3252素G727在确定G7380佳护G14406G7114间、G7380佳料G9094比和G7380佳单一护G14406浓G5242的基G11796G990G17839一G8505G17902过G8503交试验确定G7380佳G3809G2524护G14406G9094的组G2524，G1209期G2058G3803出G2709质G1260良的鲜切牛蒡，从而G4559G6226G2052一G1022生G1147成本低、简单易G15904的G19462褐变方G8873。A227A228A227A229A230A231A232A233A234A235A236A237A238A239A240A241A242A243A244A245A246A24781材料与方法11材料、仪器与药品111试验材料牛蒡G726G17153自G19750G4719G3490G19463大G9082发G17241G5078。112试验仪器及用具JYT5G7562G11436药物天G5191G726常G10099G5078金G13662G11761G11733G1214G3132有G19492G1856G2508G727AR2140电子分G7524天G5191G726G3897G16958G7043国G19481G17164易G708G990G9035G709有G19492G1856G2508G727G9915G7491G727量G12582G727G12239G9094G12661G727容量G10954G727G10639G10839棒G727G14026头G9416G12661G727吸G13831G10711G727药G2285G727滤G13452G727G7643G12626G13452G727G3621料G6188G11436G727保鲜G14192G727G2004G1867G727G7708G7507G727白G10955G11418。113试验试剂与药品氯G2282钠、G6251坏G15892酸、柠檬酸、G1134硫酸G8694钠，均为分G7524G13443。12鲜切牛蒡的制备工艺121鲜切牛蒡制备的工艺流程G17885料G279G9177洗G279去皮G279G12907护G14406G279切分G279G1474G6984G279护G14406G9094浸泡G279G9177洗G279沥干G279G2265装G279保藏6122鲜切牛蒡制备的操作要点G2419料的G20056处G10714G726G17885取新鲜、G7092G16022G13453、G7092G11161G7013、G7092G7438G7812伤、G7092G12980G5527且G12907细均G2260的牛蒡为G2419料，首G1820G9177洗干净，G6700净G20047根，G5194用G19167利的小G2004在G8981G2172的自来水中G2050去牛蒡G15932G19766的G21669皮，G9177洗干净之后G6249入G205205的食盐水溶G9094中G17839G15904G12907护G14406。切分G726G4570去皮牛蒡G1820切G8585、G1889切片，之后切丝，G7380后G17839G15904G1474G6984。G6984G1022操作过G12255中G2520G1022环节的G7114间差要G4625量G13565G11713，G1209G1825护G14406之前发生褐变，G5445G2721后G13505的保鲜处G10714。A227A228A227A229A230A231A232A233A234A235A236A237A238A239A240A241A242A243A244A245A246A2479护G14406G9094处G10714G726切G3921的牛蒡丝要G4625快G6249入G2052G9177水中G17839G15904G9177洗，沥干水分后G4625快G6249入G2052G11468应的护G14406G9094中浸泡一定G7114间。G2265装G726G6238牛蒡丝从护G14406G9094中取出，G9177洗后沥干水分，有G8437序的G6930入G2052G3621料G6188G11436中，G2265G990保鲜G14192，之后排G4625G1866中的空G8680。13鲜切牛蒡护色工艺研究131鲜切牛蒡感官评分标准的确定G4570切G3921的牛蒡丝G11464G6521用G14988G20323水浸泡15MIN，沥干水分后G2265装，分成G989组，在G4472温下G6930置，G86114HG16278G4531一G8437G20080G14406变G2282，G5194G16772G5417G10628G16949，G11464G14279牛蒡丝G4448G1852褐变为G8502。G11013G8504确定鲜切牛蒡百分G2058的G5875官评分G7643G1946，G16277G159321。试验中G11013G1128位G1867有G999G1006G11705G16794的成G2604组成的G5875官鉴评小组根G6466试验G10628G16949G17839G15904G5875官评分，用G5875官评分来G15932G12046护G14406G6940G7536。A2481A249A250A251A252A253A254A255A3A0A1A249A250A252A253A3A0TABLE1SENSORYEVALUATIONSTANDARDSFORFRESHCUTBURDOCKSA23A2A25A4A5A6A29A7A31A32A8A9A10A11A12A1391A38100A39A40A14A15A43A16A17A18A19A20A21A19A48A49A22A24A26A27A28A20A30A2871A3890A56A40A14A15A43A16A17A18A27A28A20A30A28A48A49A22A17A28A3341A3870A57A40A14A15A43A16A17A18A28A33A48A49A22A17A28A34A3321A3840A58A35A36A17A28A34A3311A3820132最佳护色时间的确定分别取G6251坏G15892酸、柠檬酸和G1134硫酸G8694钠G989种护G14406剂，浓G5242和料G9094比均保持一G14280，护G14406G7114间分别为10MIN、20MIN、30MIN、40MIN、50MIN、60MIN，之后在G4472温下G6930置24H后G17839G15904G5875官评分。133最佳料液比的确定分别取G1209G990G989种护G14406剂，浓G5242和护G14406G7114间均保持一G14280，G12228取等量的牛蒡丝，取料G9094A37A41A37A42A44A45A46A47A50A33A51A52A53A54A55A59A60A61A34A62A63A6410比G708M/VG709分别为1G72615、1G7262、1G72625、1G7263，护G14406G7114间均为30MIN，之后G4472温下G6930置24H后G17839G15904G5875官评分。134单一护色剂最佳浓度的确定分别取G1209G990G989种护G14406剂，料G9094比和护G14406G7114间均保持一G14280，质量浓G5242G7811G5242均为01、02、04、06、08、10，之后在G4472温下G6930置24H后G17839G15904G5875官评分。135正交试验根G6466单G3252素试验G13479G7536，G16786计3G3252素3水G5191的G8503交试验。G1209G6251坏G15892酸、柠檬酸和G1134硫酸G8694钠的G989种护G14406剂的G7380佳浓G5242为G1393G6466，分别G16786置G2520自G989G1022不同的浓G5242，护G14406G7114间为30MIN，料G9094比为1G7262，G17839G15904G8503交试验。G1866G3252素水G5191G16277G159322。A652A66A67A68A69A70A71A72A73A74A75A76A77A78A65TABLE2FACTORSANDLEVELSINORTHOGONALARRAYDESIGNFOROPTIMALCOLORPROTECTIONOFFRESHCUTBURDOCKSA79A80A81A82A83A84A85A86A87A88A89A84A85A86A87A90A91A84A92A93A85A86A8710406005205070130608015A94A95A96A15A97A98A99A100A101A102A103A104A60A105A106A107A102A108G1209G990G8611G1022G16786计G8505G20600均G17839G15904G989G8437G5191G15904试验，G17839G15904G6980G6466处G10714G7114，采用G989G8437G5191G15904试验所得G5875官评分的G5191均值。A37A41A37A42A44A45A46A47A50A33A51A52A53A54A55A59A60A61A34A62A63A64112结果与分析21护色时间对鲜切牛蒡护色效果的影响G5415G1866G1194工艺参G6980保持不变，在不同护G14406G7114间的条G1226下，经过G989种护G14406剂处G10714的牛蒡G5875官评分G13479G7536参G16277G32821。A1091A110A111A112A113A114A115A116A66A67A68A69A112A113A117A118A74A119A120FIG1EFFECTOFDIFFERENTPROTECTCOLORTIMEONFRESHCUTBURDOCKSG11013G32821可G1209G11487出，不同护G14406G7114间G4557鲜切牛蒡的护G14406G6940G7536G5445G2721比G17751G5191稳，牛蒡的G5875官评分均G19555G11540护G14406G7114间的变G2282呈G10628G1820G2331高后下G19489的G17247势。经G6251坏G15892酸和柠檬酸处G10714过的牛蒡，G5875官评分均在30MIN前呈G10628G990G2331G17247势，30MIN后呈下G19489G17247势，在30MING7114护G14406G6940G7536G7380G3921。经G1134硫酸G8694钠处G10714过的牛蒡G5875官评分G19555G7114间变G2282G17751小，在护G14406G7114间为20MIN、30MIN和40MING7114，护G14406G6940G7536均G17751G3921。G11013G8504可G1209确定G7380佳护G14406G7114间为30MIN。22料液比对鲜切牛蒡护色效果的影响G5415G1866G1194工艺参G6980保持不变，在不同料G9094比G11M/V的条G1226下，经过G989种护G14406剂处G10714的牛蒡G5875官评分G13479G7536参G16277G328224。A37A41A37A42A44A45A46A47A50A33A51A52A53A54A55A59A60A61A34A62A63A6412A1092A110A111A121A122A123A116A124A125A126A127A112A113A117A118A74A119A120FIG2EFFECTOFDIFFERENTSOLIDLIQUIDRATIOONVCA1093A110A111A121A122A123A116A128A129A127A112A113A117A118A74A119A120FIG3EFFECTOFDIFFERENTSOLIDLIQUIDRATIOONCITRICACIDA1094A110A111A121A122A123A116A130A131A127A132A133A112A113A117A118A74A119A120FIG4EFFECTOFDIFFERENTSOLIDLIQUIDRATIOONNAHSO3A37A41A37A42A44A45A46A47A50A33A51A52A53A54A55A59A60A61A34A62A63A6413G11013G328224可G1209G11487出，G1209G990四种料G9094比G4557鲜切牛蒡护G14406G6940G7536有一定的G5445G2721，G6251坏G15892酸料G9094比为1G7262G7114，G5875官评分是8013，护G14406G6940G7536G7380G3921G727柠檬酸料G9094比为1G7262G7114，G5875官评分是82，护G14406G6940G7536G7380G3921G727G1134硫酸G8694钠料G9094比为1G72615G7114，G5875官评分是958，护G14406G6940G7536G7380G3921，G1306与料G9094比为1G7262G7114G11468差不大。经G13520G2524G13783G15397，确定G7380佳料G9094比为1G7262。23各种护色液在不同浓度条件下对鲜切牛蒡护色效果的影响在不同浓G5242条G1226下，经过G989种护G14406剂处G10714的牛蒡G5875官评分G13479G7536参G16277G328257。A1095A124A125A126A127A134A135A116A66A67A68A69A112A113A117A118A74A119A120FIG5EFFECTOFVCSDIFFERENTCONCENTRATIONSONFRESHCUTBURDOCKSG11013G3282G24可G1209G11487出，G6251坏G15892酸在浓G5242为06，护G14406G6940G7536G7380G3921。G1866护G14406G6940G7536在0106的G14551G3272G1881，G19555G11540浓G5242的G3698G2164而呈G10628G3698G5390的G17247势，在0610的G14551G3272G1881，G19555G11540浓G5242的G3698G2164而呈G10628G1955G5381的G17247势，G17837可G14033与G6251坏G15892酸浓G5242过高G7114，易G8699G2282成脱G8694G6251坏G15892酸，G4560G14280G18272类物质G12227G13059而G5430成G21669G14406素有G18633。G3252G8504，在G17839G15904鲜切牛蒡护G14406G7114，G6251坏G15892酸的浓G5242应G17885G6333为06G5050G2503。A37A41A37A42A44A45A46A47A50A33A51A52A53A54A55A59A60A61A34A62A63A6414A1096A128A129A127A134A135A116A66A67A68A69A112A113A117A118A74A119A120FIG6EFFECTOFCITRICACIDSDIFFERENTCONCENTRATIONSONFRESHCUTBURDOCKSG11013G32826可G1209G11487出，柠檬酸的护G14406G6940G7536在0110的G14551G3272G1881，G19555G11540浓G5242的G3698G2164而G17892G9188G3698G5390。G1306是，G5415柠檬酸浓G5242为10G7114，鲜切牛蒡会G1147生一种不G5853快的酸G2631。G3252G8504，在G17839G15904