添加剂对壳聚糖膜保鲜鲜切蒲菜的影响  

Effects of appending auxiliary agents on typha latifolia L preservation using chitosans

作　　者：周守勇[1] 薛爱莲[1] 赵宜江[1] 嵇鸣[1] 

机构地区：[1]淮阴师范学院化学系,江苏淮安223001

出　　处：《食品与机械》2006年第1期47-49,共3页Food and Machinery

基　　金：江苏省高校自然科学研究项目(编号:05KJB530009);淮安市科技发展规划项目(编号:HAG02020)

摘　　要：研究了室温下(20～25℃)添加氯化钙和VC等助剂的壳聚糖对鲜切蒲菜涂膜保鲜效果。结果表明,2%壳聚糖被膜对鲜切蒲菜有较好的保鲜效果,能显著降低鲜切蒲菜的失重率,抑制其褐变,而且壳聚糖被膜中氯化钙和VC等助剂的添加增强了其对褐变的抑制。Effects of appending auxiliary agents on MP Typha latifolia L preservation with chitosans were investigated at normal temperature （20 ～ 25℃ ）. The results showed that chitosans have good effects on preservation. The weight loss rate and the browning degree of MP Typha latifolia L deceased obviously. Chitosans with appending auxiliary agents significantly inhabited the browning process in storage.

关 键 词：壳聚糖 鲜切蒲菜 保鲜 VC 氯化钙 

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]