水解胶原/海藻酸钠/纳米粒子复合保鲜液用于水果涂膜保鲜的研究  

Preservation of fruits by hydrolyzed collagen/sodium alginate nanoparticles latex

作　　者：贾利蓉[1] 夏娟[1] 周南[1] 陈武勇[1] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065

出　　处：《食品与机械》2008年第1期46-49,59,共5页Food and Machinery

基　　金：高等学校博士点基金项目(项目编号:20030610036);四川省应用基础研究项目(项目编号:03JY029-058-2)

摘　　要：目的:研究水解胶原、海藻酸钠、纳米氧化钛或纳米氧化硅复合保鲜液对枇杷与樱桃的涂膜保鲜效果;方法:用复合保鲜液对枇杷与樱桃进行涂膜处理,着重探讨贮藏过程中腐烂指数、呼吸强度、失水率、总酸及可溶性固形物含量的变化;结果:该复合保鲜液可减少枇杷的失水率,降低枇杷的呼吸强度与腐烂指数,纳米氧化硅粒子经六偏磷酸钠分散后制得的复合保鲜溶液,对枇杷的保鲜效果较为明显;复合保鲜溶液可在一定程度上降低樱桃呼吸强度与腐烂指数,纳米二氧化硅对樱桃的保鲜效果优于纳米二氧化钛;结论:纳米粒子在水果涂膜保鲜方面有一定应用前景。Objective： Loquat and cherry were coated by hydrolyzed collagen/sodium alginate nanoparticles complex latex to study its effect of keeping fresh ; Methods： Decay indexes, respiratory intensity, water losses, total acid and soluble solid was detected during preservation. Experiments indicated that the complex latex can reduce water losses and decay indexes of loquat and control its respiratory intensity;Result： The complex latex using sodium hexametahposphate to disperse nano-SiOx was more effective than others. This conclusion was confirmed in preservation experiment of cherry; Conclusion： So nanoparticle has a certain application prospect in coating preservation of fruit.

关 键 词：水解胶原 海藻酸钠 纳米粒子 涂膜保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]