壳聚糖复合膜的制备及其在草莓保鲜中的应用  

The Preparation of Chitosan Composite Membrane and Its Using on Preservation of Strawberries

作　　者：陈莉[1] 万惠萍[2] 陈洪伟[1] 叶淑红[1] 穆野[1] 

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]大连工业大学化工与材料学院,辽宁大连116034

出　　处：《食品研究与开发》2012年第4期185-188,共4页Food Research and Development

摘　　要：制备壳聚糖复合膜,并对壳聚糖复合膜最佳成膜条件进行研究。然后将制的壳聚糖复合膜用于草莓保鲜。结果表明,壳聚糖复合膜最佳成膜条件为,壳聚糖的浓度应该为1.0%～1.5%,添加2%葡萄糖。使用涂膜低温保鲜后,6 d时草莓的失水率为6.42%、VC减少25.8 mg/kg、总酸减少0.74 mg/kg,草莓的总体感官评价较好。Cimplex chitosan membrane was prepared and its application on the preservation of strawberry was studied.Results showed that the best conditions were： the concentration of chitosan was 1.0 %-1.5 %.2 % glucose can be added.After preservation with chitosan membrane for 6 days,the dehydrating rate was 6.42 %,Vitamin C decreased in 25.8 mg/ kg,total acidit decreased in 0.74 mg/ kg,the senses were well kept.

关 键 词：壳聚糖 复合膜 保鲜 草莓 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]