天然生物制剂在巨峰葡萄贮藏保鲜中的应用研究  

Application of preservation of kyoho grape using natural biological material

作　　者：王继芝[1] 王未肖[1] 高磊红[1] 李景引[1] 

机构地区：[1]河北科技大学理学院分析化学教研室,石家庄050018

出　　处：《食品科技》2007年第9期223-225,共3页Food Science and Technology

基　　金：河北省资助项目

摘　　要：研究了天然生物制剂——羧甲基壳聚糖的制备及其主要理化性质,以及运用该制剂进行葡萄贮藏保鲜技术,确定了巨峰葡萄保鲜最佳方案。研究表明:以浓度2%的羧甲基壳聚糖为主剂,0.02%茶多酚为助剂配成的复合保鲜剂应用于葡萄的保鲜,在0℃下保存6个月后,葡萄梗仍为绿色,无霉变,基本上保持了葡萄的色、香、味;失水率为2.1%,脱粒率3.8%,可滴定酸含量保持在0.4%～0.6%,Vc含量3～4mg/100g,还原糖含量14%～17%。Preparation and its main physical--chemical property of carboxymethylchitosan were studied in this paper. Compound preservations for kyoho grape were made by using carboxymethylchitosan as main reagent and tea polyphenol as auxiliary and the optimal proportion was determined Results show that the compound with 2% carboxymethylchitosan and 0.02% tea polyphenols applied to kyoho grape preservation at 0℃. After 6 months, the stalk of grape remained green without mildew and the grape kept original color, fragrant, taste. The loss rate of water is only 2.1%, the rate of threshing is 3.8%, the concentration of the titratable acid is 0.4%-0.6%, the Vc is 3--4mg/100g and reducing suguar is about 14%-17%. Carboxymethylchitosan and come from natrual organism, so the self -made compound preservations are up to the standard of green eatable grape with safety.

关 键 词：羧甲基壳聚糖 葡萄 可滴定酸 失水率 脱粒率 VC 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]