含茶多酚的壳聚糖涂膜对圣女果保鲜效果的影响  

Study on the Effect of Tea Polyphenol-incorporated Chitosan Antibacterial Films on Fresh Preservation of Cherry Tomatoes

作　　者：刘开华[1] 张宇航[1] 邢淑婕[1] 

机构地区：[1]信阳农林学院食品科学系,河南信阳464000

出　　处：《食品研究与开发》2014年第2期109-112,共4页Food Research and Development

基　　金：河南省2011年科技攻关计划项目(112102110144)

摘　　要：将天然抑菌抗氧化剂茶多酚添加到壳聚糖中制成复合涂膜液,以腐烂指数、失重率、有机酸含量、呼吸强度、VC含量为质量指标定期取样测定,研究所制成的涂膜液在室温条件下对圣女果的保鲜效果。结果表明,含茶多酚的壳聚糖膜能明显降低圣女果在贮藏期间的呼吸强度和失重率,延缓果实VC和有机酸含量的下降,抑制圣女果的腐烂速度。其中,2%的壳聚糖水溶液中添加200 mg/kg^300 mg/kg茶多酚制得的涂膜液保鲜效果最显著,和对照相比,可将圣女果的室温保鲜从6 d延长至14 d。Tea polyphenol was added to the chitosan and the tea polyphenol-incorporated chitosan antibacterial films was made. In order to study the effect of the films on fresh preservative of cherry tomatoes, the changes of rotting index,weight loss ratio,total acidity, respiratory intensity and vitamin C content of cherry tomatoes treated with the film were studied during the storage at the room temperature. The results indicated that the film could significantly reduce the weight loss and respiratory intensity of cherry tomatoes to a certain extent, delay the decline of the fruit＇s vitamin C content and organic acids,inhibit the rot occurrence. It was found that film made with 2 % water soluble chitosan blended with 200 mg/kg-30Omg/kg tea polyphenol achieved the best preservation effect on cherry tomatoes ,prolong the shelf life from 6 d to 14 d as compared with the control at the room temperature.

关 键 词：茶多酚 壳聚糖 圣女果 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]