壳聚糖涂膜包装对鲜切莴苣保鲜效果的研究  

Studied on the Preservation Effect of Fresh-cut Lactuca Satival Packaged Chitosan Coating

作　　者：杜传来[1] 郁志芳[2] 王佳红[2] 周娴[2] 

机构地区：[1]安徽技术师范学院工程技术系,安徽凤阳233100 [2]南京农业大学食品科技学院,江苏南京210095

出　　处：《包装与食品机械》2005年第2期11-14,共4页Packaging and Food Machinery

基　　金：安徽技术师范学院青年科研基金(编号为:2003y213)

摘　　要：以壳聚糖为成膜剂,4%的柠檬酸为溶剂配制成壳聚糖成膜液,再加入硬脂酸为增塑剂,同时加入抗坏血酸等添加剂,用浸渍的方法在鲜切莴苣表面形成壳聚糖膜,然后使其在0～4℃环境下保存5天,通过测定莴苣的硬度、多酚氧化酶(PPO)活性、过氧化物酶(POD)的活性、褐变强度(BD)、叶绿素的含量等指标进行保鲜效果分析。研究表明:用2%壳聚糖涂膜对鲜切莴苣具有良好的保鲜效果。The chitosan solution as film-forming agent was prepared by adding chitosan to 4% citric acid solution. Adding stearic acid as the plasticizer and ascorbic acid as additive,etc. And then, chitosan coating was formed to fresh lettuce. The effect of Lactuca satival preservation for 5 days under 4 degrees Centigrade was analysed, through testingthehardnessofthelettuce,polyphenoloxidaseactivation,peroxideenzyme(POD)activation,browningdegree(BD),contentofchlorophyll,etc. The results showed 2% chitosan coating for fresh-cut lettuce had better effect.

关 键 词：保鲜效果 莴苣 鲜切 涂膜包装 过氧化物酶(POD) 多酚氧化酶 壳聚糖涂膜 抗坏血酸 壳聚糖膜 褐变强度 效果分析 成膜剂 柠檬酸 增塑剂 硬脂酸 添加剂 叶绿素 活性 膜液 制成 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] TQ028.8[轻工技术与工程—食品科学与工程]