海藻酸钠复合膜对冬枣保鲜效果的研究  

Study of Preservation Effects of Winter Jujube Coating with Alginate-Based Composite Film

作　　者：朱安宁[1] 高翠丽[1] 王亦军[1] 夏延致[1] 张耀文[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）》2014年第1期95-100,共6页Journal of Qingdao University(Engineering & Technology Edition)

基　　金：国家自然科学基金项目资助(50908120)

摘　　要：针对天然产物涂膜法所具有的优点,以海藻酸钠、明胶和山梨酸钾为涂膜原料,按照L9(34)正交实验制备不同配比的保鲜液,涂膜冬枣,在自然条件下进行贮藏保鲜,并分析了其对冬枣的腐烂指数、失重率、呼吸强度、总酸、Vc的质量分数等生理生化指标的影响。结果表明,海藻酸钠复合保鲜液的最佳配比为:海藻酸钠1.0%,明胶2.0%,山梨酸钾0.15%,20d后冬枣的腐烂指数为15.25%,Vc的质量分数为789.24μg/g,明显优于其他处理组,保鲜效果佳。该复合膜延长了冬枣的贮藏期限,具有广阔的应用前景。Using the preservation solutions which were contained with sodium alginate,gelatin and potassium sorbate,in accordance with the L9 （34） orthogonal experiment,different proportions of coating were compounded then coated on the surface of jujubes,storaged under natural conditions,the preservation effects of the decay index,weightlessness physiological rates,respiratory intensities,total acids,the contents of Vc and other biochemical indexes for winter jujubes were studied.The results showed that,the best proportion of sodium alginate composite preservative contained 1％ sodium alginate,2％ gelatin and 0.15％potassium sorbate.The decay index of winter jujubes was 15.25％ after 20 days,and the contents of Vc were 789.24 μg/g,significantly better than other treatment groups,which indicated preservation effect was very well.This film was a good material used for extending the shelf life of fresh jujubes,and would have the broad application prospects.

关 键 词：冬枣 海藻酸钠 复合膜 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] S379[轻工技术与工程—食品科学与工程]