魔芋精粉与丙烯酸丁酯接枝共聚反应及其产物对柑桔涂膜保鲜的研究  

作　　者：刘惠君[1] 胡慰望[2] 谢笔钩 LawrenceRamsden HaroldCorke 

机构地区：[1]香港大学植物学系 [2]华中农业大学 [3]美国谷物化学协会

出　　处：《食品科学》1998年第11期50-52,共3页Food Science

基　　金：国家自然科学基金

摘　　要：以硝酸铈铵为引发剂，研究了魔芋精粉与丙烯酸丁酯接枝共聚反应条件对产物粘度的影响。魔芋精粉经接枝共聚反应后，其粘度较改性前显著提高，当［Ce（4＋）］＝2．0×10（－3）mol／L，丙烯酸丁酯浓度为2．1×10（－1）mol／L，于30℃反应2h，其粘度较魔芋精粉提高99％，用此接技物（浓度为1．0％）对柑桔涂膜保鲜，室温储藏，130天后与对照相比，柑桔的轻耗率分别下降36．2％，烂果率下降89．6％，Vc损失率下降53．5％，呼吸强度下降55．5％，且外观良好，酸甜适口，保鲜效果显著好于未改性魔芋精粉。In this paper the graft copolymerization of onjac flour and butyl acrylate was studied using initiat ing reagent of ceric amonium nitrate. It was showed that the product viscosity was greatly affected by the con centration of initiator and monomer, reactiing time and temperature. The viscosity fo the graft copolymer was 99% higher than that fo unmodified konjac flour using the concentration of butyl acrylate 2.1×10(-1)mol/L, [Ce(4+)]=2.0×10(-3)mol/L, and reacting 2h at 30℃. When oranges were soaped using 1.0% graft copolymer and the keep them fresh for 130 day at room temperature, the water loss of the orange decreased 36.2% , the rate of rotte decreased 89. 6% , the 1oss of Vc content decreased53. 5%, breath intensity decreased 55. 5% compared with using unmodified konjac flour.

关 键 词：魔芋精粉 丙烯酸丁酯 接枝共聚 柑桔 涂膜保鲜 

分 类 号：S666.093[农业科学—果树学]