壳聚糖／大豆果胶多糖可食性复合膜及LDPE膜对辽西大枣贮藏品质的影响  

The Effects of Chitosan/Soy Bean Pectin Complex Edible Coating and LDPE Film on Shelf-Life Qualities of Western Liaoning Jujube

作　　者：朱丹实[1] 刘贺[1] 励建荣[1] 

机构地区：[1]渤海大学化学化工与食品安全学院辽宁省食品安全重点实验室辽宁省高校重大科技平台“食品贮藏加工及质量安全控制工程技术研究中心”,辽宁锦州121013

出　　处：《中国食品学报》2013年第4期125-131,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：辽宁省高等学校优秀人才支持计划资助(LJQ2011123);辽宁省教育厅高校一般项目(L2010008)

摘　　要：以辽西大枣为试验原料,研究以果胶为基质,添加壳聚糖、聚乙烯醇、甘油后形成的复合膜对大枣外观和内部品质的影响。考察水洗后贮藏、涂膜贮藏和LDPE膜包装贮藏条件下辽西大枣的感官品质、失重率、VC含量、可滴定酸含量、呼吸强度和质构的变化情况。试验结果表明:涂膜保鲜对保持大枣的水分和VC含量,保持呼吸强度的稳定以及维持枣果的硬度和粘附性等方面均明显优于对照组,而对维持大枣滴定酸含量效果不明显。LDPE膜在维持枣果水分含量、硬度、粘附性方面效果显著,但在贮藏后期,枣果加速腐败变质,完全失去食用价值。总体来看,可食性涂膜保鲜在常温贮藏大枣方面效果较好。This paper studied the effects of different treatments on the preservation qualities of Western Liaoning ju- jube. These treatments included water washing, coating with chitosan/soy bean pectic edible film and packaging with LDPE film. Soybean pectin was the structural matrix of the edible coating, which was added to chitosan, PVA and glyc- erin. The jujube, which is typical fruit in Western Liaoning, was used as raw material. The sensory evaluation, weight loss, ascorbic acid content, titratable acid, respiration intensity, and texture changes of the Jujube under different treat- ments were analyzed during storage. The results showed that when jujube was stored at room temperature and environ- mental humidity with edible coating, the indexes such as water content, stability of ascorbic acid content, respiration in- tensity, hardness and viciousness of jujube all could be kept better. But it showed little difference of the index of titrat- able acid among these four groups. The film of LDPE could help to stabilize the jujube＇s water content, hardness and viciousness but speeded up the corrupt of jujube in the later period of storage. Overall, coating edible film at tempera- ture and environmental humidity showed a better effect on preservation of jujube.

关 键 词：可食膜 壳聚糖 大豆果胶 大枣 贮藏 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]