微乳化壳聚糖可食用膜的应用研究  

Application Study of Microemulsion of Edible Chitosan Coating

作　　者：傅小伟[1] 黄斌[2] 金益英[2] 周石磊[2] 崔砾砾[2] 杨旻[2] 

机构地区：[1]中国计量学院生命科学学院,杭州310018 [2]杭州娃哈哈集团有限公司研发中心,杭州310018

出　　处：《食品工业》2011年第2期83-84,共2页The Food Industry

摘　　要：以壳聚糖为主剂,加入不同助剂配成微乳化保鲜膜,在30±1℃下对西瓜和菠萝进行涂膜保鲜试验。结果表明:与对照组相比,微乳化壳聚糖涂膜处理可以有效地保持西瓜和菠萝的硬度和抑制可溶性固形物含量的下降;减少失重和腐烂率,保持了果实的贮藏品质,延长了果实的贮藏时间。A new and security preserving microemulsificated coating was formulated with chitosan as main ingredient, and added others different assistant ingredient. Watermelons and pineapples were studied using Coating preservation at 30±1 ℃ temperature in this experiment. The experiments show that this chitosan coating could significantly retain hardness of watermelons and pineapples, inhibit contents of VC and total acid, maintain good quality of the summer fruits. And the chitosan coating could significantly reduce water loss rate, rot rate, prolong these fruits storage time.

关 键 词：壳聚糖 应用 水果保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]