壳聚糖及其衍生物对油豆角保鲜效果的研究  

Study on the Preservation of Snap Beans by Using Chitosan and Chitosan-Derived Materials

作　　者：连玉晶[1] 赵海田[2] 姚磊[2] 唐晓珍[1] 邬元娟[3] 王静[2] 

机构地区：[1]山东农业大学食品学院 [2]中国农业科学院,北京100081 [3]山东省农科院,济南271000

出　　处：《食品与发酵工业》2005年第9期106-109,共4页Food and Fermentation Industries

基　　金：黑龙江省教育厅科技重大项目(No.105118004);山东农业大学学生训练(SRT)计划资助项目(No.C0409076)

摘　　要：分别用壳聚糖和羧甲基壳聚糖配制的涂膜液处理油豆角,比较不同处理组的生理指标及感官指标,确定保鲜效果较好的涂膜液。结果表明,涂膜处理的油豆角呼吸强度、多酚氧化酶和过氧化物酶活性及丙二醛含量与对照组相比都有所降低;用N,O羧甲基壳聚糖处理的油豆角保鲜效果较好。Snap beans were coated with edible chitosan and carboxymethyl chitosan and then comPared the physiology and sense quality of each group to select the better edible coating. The result showed that coated snap beans had lower respiration intensity, polyphenol oxidase and peroxidase activity and the content of malondialdehyde than the control groups during the storage. N,O-carboxymethyl chitosan-based coatings were much superior in extension the life of snap beans.

关 键 词：油豆角 壳聚糖 N O-羧甲基壳聚糖 可食用膜 羧甲基壳聚糖 保鲜效果 衍生物 过氧化物酶活性 丙二醛含量 多酚氧化酶 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]