海藻酸钠在食品保鲜中的应用研究  

Sodium Alginate Application as Food Preservative

作　　者：高翠丽[1] 李传平[1] 李倩[1] 夏延致[1] 王宗花[1] 龙晓静[1] 

机构地区：[1]青岛大学化学化工与环境学院,山东青岛266071

出　　处：《青岛大学学报（工程技术版）》2013年第1期77-83,共7页Journal of Qingdao University(Engineering & Technology Edition)

基　　金：国家863计划重点项目(2010AA093701)

摘　　要：针对人们对食品保鲜质量越来越高的要求,本文对天然食品保鲜剂海藻酸钠在食品保鲜中存在的问题进行分析和总结。介绍了海藻酸钠的保鲜机理——抑菌性、保湿性和成膜性;分析了海藻酸钠单一涂膜、复合涂膜和纳米粒子复合涂膜等工艺在水果、蔬菜、水产品和肉类保鲜中的应用效果,结果表明,对于不同的食品,海藻酸钠的保鲜效果差异很大。因海藻酸钠从天然生物中提取,其来源广泛,成本低廉,在食品保鲜产业中具有广阔的应用前景。In order to reduce apperal customization deviation that led by using single Benchmark Block in background data system. This paper extracts and analysis the characteristics of the female body data, obtains 9 somatotype classification using fuzzy clustering recognition method. Based on arge quantity of three-dimensional measured body data, by using factor analysis, correlation analysis and 3 -In recent years, as a new type of eco-friendly food preservative agent, sodium alginate is widely used in food preservation industry, such as fruits, meat and sea food, etc. Possessed of good antimicrobial activity, moisture retention and film forming, sodium alginate is a top choice for food preservation agent. Sodium alginate as preservative agent will have high-performance by single coating, composite coating and nano particle coating. This paper summarizes the current problems in the application of sodium alginate as well as its development prospect.

关 键 词：海藻酸钠 保鲜机理 单一涂膜法 复合涂膜法 纳米粒子复合涂膜法 

分 类 号：TS201.2[轻工技术与工程—食品科学]