1-MCP释放效果的影响因素研究  

Study on the influence factor of 1-MCP release

作　　者：李江阔[1,2] 张鹏[1,2] 纪淑娟[1] 曲一彬[1] 张平[2] 黄艳凤[2] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161 [2]国家农产品保鲜工程技术研究中心,天津农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《食品工业科技》2009年第4期81-82,85,共3页Science and Technology of Food Industry

基　　金：天津市农业科学院院长基金项目(06003);国家科技支撑项目(2006BAD30B01)的资助

摘　　要：采用气相色谱法检测1-MCP含量,研究其释放规律;并对药品释放的影响因素:缓释剂种类、缓释剂用量、缓释剂浓度以及温度进行实验,检测其释放量。实验结果表明:密封4h时,1-MCP释放量达到最大;最佳的处理条件为:缓释溶剂为KOH,用量为3mL,温度为30℃,浓度为1%。Content of 1-MCP was detected by the GC method in this test and release rule of 1-MCP studied. Influence factors of the release of medicament--the type, dosage, the concentration and the temperature of solvent were tested.The results showed that：the release mount of 1-MCP achieved the peak at the 4h, and the optimal conditions to deal with drugs were confirmed： solvent was KOH, the dosage of solvent was 3mL, solvent concentration was 1%, solvent temperature was 30℃.

关 键 词：1-甲基环丙烯 释放 影响因素 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]