卤代海因复合保鲜剂对蜜桔的保鲜实验  

Preserving research on mixed preservatives containing halogenated hydantoin for citrus

作　　者：秦娟[1] 陈枫[2] 崔群[1] 姚虎卿[1] 

机构地区：[1]南京工业大学化学化工学院,南京210009 [2]江苏油田江都油脂油品厂,江都225200

出　　处：《生物加工过程》2005年第2期19-22,共4页Chinese Journal of Bioprocess Engineering

基　　金：南京市非典专项基金项目 (2 0 0 3 0 2 0 0 5 )

摘　　要：以二溴海因或溴氯海因为杀菌剂、硬脂酸单甘酯和吐温80乳液为涂膜剂和分散剂制备的复合保鲜剂,用于蜜桔杀菌保鲜实验,研究了贮存保鲜条件、保鲜过程中营养成分变化,讨论了复合保鲜剂的稳定性。结果表明:含有0 0 3% (质量分数)的二溴海因和0 0 5 % (质量分数)溴氯海因的复合保鲜剂即可达到较好的保鲜效果;贮藏5 0d后好果率为95 %左右,三个月后好果率分别可达到85 2 %和81 2 % ;贮藏水果营养物质损失少,果实饱满。The complex preservative for citrus containing dibromohydantoin or bromochlorohydantoin as the antiseptic, stearyl monoglyceride as coating agent and Tween -80 as the dispersant agent was developed. The preservation conditions and nutrient composition changes in storage were studied. The stabilities of the comptex preservative was also discussed. Results showed that the preserving effect was satisfactory when the mass ratio of dibromohydantoin was 0.03 % or bromochlorohydantoin was 0.05 % in the complex preservative. About 95 % of fruits kept good quality with each of the above recipe for 50 days,85.2% and 81.2% kept good quality with each recipe respectively for three months, and stored fruits appeared fleshy and their nutrient components were not damaged much.

关 键 词：二溴海因 溴氯海因 保鲜剂 蜜桔 营养成分 

分 类 号：TQ421.22[化学工程]