羧甲基壳聚糖可食用膜对保鲜油豆角化学成分的影响  

Effect on the chemistry components of snap beans by using carboxymethyl chitosan edible coating

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,泰安271018 [2]哈尔滨工业大学食品科学与遗传工程研究院,哈尔滨150001 [3]山东省农科院,济南250100

出　　处：《食品科技》2005年第12期77-79,共3页Food Science and Technology

基　　金：黑龙江省教育厅科技重大项目(105118004)

摘　　要：研究利用羧甲基壳聚糖涂膜液对油豆角进行保鲜,并测定涂膜油豆角在贮藏期间的各项化学成分。结果表明,随着贮藏时间的延长,水分、Vc及还原糖的含量不断下降;而叶绿素的变化趋势与前者不同,呈现出先降低后升高,最后又降低的趋势。Snap beans were coated with carboxymethyl chitosan edible coatings, and then the chemistry components of snap beans were tested. The result showed that water content, Vc and reducing sugar of snap beans was increasingly decreased during storage. However chlorophyll content decreased at first, followed by a slow increased, and then decreased again.

关 键 词：油豆角 N  O-羧甲基壳聚糖 可食用膜 

分 类 号：TS201.2[轻工技术与工程—食品科学]