壳聚糖添加纳米碳酸钙助剂对鲜切山药品质的影响  

Effect of Chitosan Coating with Nano-CaCO_3 Appendix on Quality of Fresh Cut Yam

作　　者：罗自生[1] 徐晓玲[1] 徐庭巧[1] 解静[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310029

出　　处：《农业机械学报》2009年第4期125-128,共4页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家"863"高技术研究发展计划资助项目(2007AA100403);浙江省重点科技项目(2006C22004);杭州市重点科技项目(20062413B20)

摘　　要：为了探索纳米碳酸钙助剂对鲜切山药保鲜效果的影响,研究了壳聚糖添加纳米碳酸钙助剂对鲜切山药在10℃下品质的影响。结果表明,壳聚糖添加纳米碳酸钙助剂处理后鲜切山药的总酸度、Vc含量和L值分别比单独使用壳聚糖高10.5%、8.4%和6.9%;失重率和总酚含量分别比单独使用壳聚糖低9.2%和8.3%。壳聚糖添加纳米碳酸钙助剂可显著抑制多酚氧化酶和过氧化物酶活性,延缓果实褐变,延长货架期。添加纳米碳酸钙助剂可显著提高壳聚糖对鲜切山药的保鲜效果。In order to determine the effectiveness of nano-CaCO3 appendix on chitosan, fresh cut yam were treated by chitosan coating with nano-CaCO3 appendix before stored at 10℃. The results indicate the titratable acidity （TA）, Vitamin C content and L value of treated fruit by chitosan coating with nano- CaCO3 appendix was 10.5 %, 8.4 % and 6.9 % higher than that of chitosan coating fruit, while the weigh loss and total phenolic content were 9.2 % and 8.3 % less than that of chitosan coating fruit. It also inhibited the activities of polyphenol oxidase （PPO） and peroxidase （POD） maintained lower level of BI and prolonged shelf-life. Therefore, chitosan modified with nano-CaCO3 have potential use in fresh cut yam storage.

关 键 词：山药 保鲜 纳米碳酸钙 壳聚糖 试验 

分 类 号：TS205[轻工技术与工程—食品科学] S632.1[轻工技术与工程—食品科学与工程]