羧甲基壳聚糖在果蔬保鲜中的应用研究进展  

The Development of the Application of Carboxymethyl Chitosan on Fruits and Vegetables Preservation

作　　者：吴伟[1] 林宝凤[1] 

机构地区：[1]广西大学化学化工学院,南宁530004

出　　处：《高分子通报》2006年第4期84-88,共5页Polymer Bulletin

基　　金：国家自然基金项目(50263001)

摘　　要：综述了羧甲基壳聚糖的特性及其在果蔬的涂膜保鲜中的应用研究进展,讨论了羧甲基壳聚糖的浓度、分子量、pH值、取代度对其特性的影响,介绍了羧甲基壳聚糖对果蔬的涂膜保鲜效果。本文对开发羧甲基壳聚糖在果蔬防腐保鲜方面的应用具有理论指导意义。The characteristics of carboxymethyl chitosan and the research development of the application of carboxymethyl chitosan on fruits and vegetables preservation were summarized in this paper. The effects of concentration, molecular weight, pH value and carboxymethylation degree on the characteristics of carboxymethyl chitosan were discussed in details. The preservation effects of carboxymethyl chitosan on the fruits and vegetables were studied. The results showed that the prospect of carboxymethyl chitosan application on fruits and vegetables preservation were good. It had reference to the application of carboxymethyl chitosan on fruits and vegetables preservation.

关 键 词：羧甲基壳聚糖 特性 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]