壳聚糖接枝水杨酸对草莓的保鲜作用  

The Fresh-Keeping Effect to Strawberry of Chitosan-G-Salicylic Acid

作　　者：侯怀恩[1] 侯益民[2] 李雪菊[2] 

机构地区：[1]河南省科学院地理研究所,郑州450052 [2]河南中医学院,郑州450008

出　　处：《河南科学》2009年第12期1533-1535,共3页Henan Science

基　　金：河南省科技厅资助项目(0611045900)

摘　　要：对壳聚糖与水杨酸通过酰化反应生成的接枝物进行了草莓的保鲜试验,并分别以相当剂量的壳聚糖、水杨酸及其它们的混合物为对照,观测了贮藏过程中不同处理对草莓腐烂指数、失重率、维生素C含量及呼吸强度变化等的影响.结果证明,壳聚糖与水杨酸都有一定的保鲜作用,二者结合效果更好一些,壳聚糖接枝水杨酸对草莓的保鲜作用最好.The fresh-keeping experiment of strawberry were tested with chitosan-g-salicylic acid, chitosan, salicylic acid and the mixture of chitosan and salicylic acid,and the depraved exponent,weightlessness rate and VC contents of strawberry were observed during hoard process with different treatments. It was result that chitosan and salicylic acid have the certain effect to the fresh-keeping effect to strawberry, and the effects of the mixture was better than that of them, but the fresh-keeping effect to strawberry of chitosan-g-salicylic acid was the best.

关 键 词：壳聚糖 水杨酸 草莓 保鲜 

分 类 号：TS202.3[轻工技术与工程—食品科学]