茶多酚与壳聚糖复配溶液对樱桃的保鲜效果研究  

Using the Tea Polyphenol and Chitosan to Preserve Cherry and the Study on Their Preservation Effect

作　　者：陶永元[1] 舒康云[2] 张春梅[1] 徐成东[1] 

机构地区：[1]楚雄师范学院化学与生命科学系,云南楚雄675000 [2]楚雄师范学院物理与电子科学系,云南楚雄675000

出　　处：《食品研究与开发》2014年第8期115-119,共5页Food Research and Development

基　　金：国家自然科学基金项目(30760040)资助;楚雄师范学院科研基金项目(08YJYB15)

摘　　要：利用茶多酚具有抑菌作用、壳聚糖的成膜性,研制樱桃的无公害保鲜液。按不同浓度比配制茶多酚、壳聚糖溶液,将刚采摘的樱桃放入保鲜液中浸泡5min捞出,每天观察、测定樱桃的感官品质、腐烂率、失重率、有机酸含量、可溶性糖含量、VC含量、呼吸强度。当壳聚糖浓度为1.5%、茶多酚浓度为2.0%时的保鲜液保鲜效果较好。茶多酚与壳聚糖复配对樱桃具有较好的保鲜效果。Utilizing antibacterial effect of tea polyphenols and film-forming ability of chitosan to develop a nonpollution cherry preservation solution.Prepare preservation solutions with different concentration ratios of tea polyphenols and chitosan,and soak fresh-picked cherries into the prepared preservation solutions for 5 minutes.Observe and measure the cherries daily regarding the sensory qualities,the decay rates,weight losses,organic acid contents,soluble sugar contents,vitamin C contents,and respiration intensities.The preservation solution at concentration ratios of 1.5 % chitosan and 2.0 % tea polyphenols provides a high preservation result.The combination of tea polyphenols and chitosan has positive preservation impacts on cherries.

关 键 词：茶多酚 壳聚糖 樱桃 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]